Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
11027396 | Food Chemistry | 2019 | 44 Pages |
Abstract
The potentialities of front-face fluorescence (FFF) and mid-infrared (MIR) spectroscopies coupled with partial least square regression (PLSR) were compared to predict the lipid oxidation of pound cakes. The level of lipid oxidation in pound cakes determined using classical methods showed some changes. Similarly, the fluorescence emission (305-490â¯nm) and excitation (252-390â¯nm) spectra and MIR spectra scanned in the 4000-700â¯cmâ1 region showed some changes in pound cakes as a function of both storage time and the type of oil used in the formulation. The application of PLSR to the MIR spectra, provided excellent predictive results for free fatty acid (R2â¯=â¯0.97) and peroxide values (R2â¯=â¯0.87). Similar results were obtained from both tryptophan and MIR spectra for the prediction of TOTOX (R2â¯>â¯0.86) demonstrating the efficiency of the MIR and FFF spectroscopies to qualify and quantify the level of lipid oxidation in pound cakes.
Keywords
n-hexane (PubChem CID: 8058)2-Thiobarbituric acid (PubChem CID: 2723628)Dichloromethane (PubChem CID: 6344)Potassium iodide (PubChem CID: 4875)Phenolphthalein (PubChem CID: 4764)Front face fluorescenceAcetic acid (PubChem CID: 176)Lipid oxidationPartial least square regressionmid infraredSodium hydroxide (PubChem CID: 14798)Chloroform (PubChem CID: 6212)
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Zeineb Nhouchi, Eliot Patrick Botosoa, Christine Chene, Romdhane Karoui,