COMPARISON OF THERMAL RESISTANCE OF SUNFLOWER AND FRYING OILS BY PRINCIPLE COMPONENT ANALYSIS (PCA) AS A CHEMOMETRIC METHOD

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JAMSHIDI M.; GHAVAMI M.; GHASEMI J.B.; ABDOLLAHI A.

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Journal: Journal of Food Technology and Nutrition Year:2012 | Volume:9 | Issue:2 (34) Page(s): 17-28

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Title

COMPARISON OF THERMAL RESISTANCE OF SUNFLOWER AND FRYING OILS BY PRINCIPLE COMPONENT ANALYSIS (PCA) AS A CHEMOMETRIC METHOD

Author(s)

JAMSHIDI M. | GHAVAMI M. | GHASEMI J.B. | ABDOLLAHI A. | Issue Writer Certificate

Keywords

FRYING OILQ3

PCAQ3

PEARSON CORRELATIONQ3

SUNFLOWER OILQ3

THERMAL RESISTANCEQ3

Abstract

Introduction: To assessment of the THERMAL RESISTANCE of oils might be based on some factors and fatty acid profile might be considered as one index. Due to limitations the comparison could not be made on a simple statistical methods. In this paper, Principle Components Analysis (PCA) is used as a method for assessing THERMAL RESISTANCE of sunflower and FRYING OILs. This method is able to evaluate the variance of fatty acids as a common index simultaneously.Materials and Methods: sunflower and FRYING OILs were heated at two different temperatures; 130oC and 190oC and kept at this temperature for 8 hours each day. Oil samples were taken every hour and stored for further chemical analysis until required. The changes in the fatty acid profile as well as peroxide, anisidine and acid values were determined for each sample.The results were assessed by the methods of PCA and PEARSON CORRELATION.Results: There is a correlation between the percentage of fatty acid compositions and time for the two mentioned temperatures. There is less correlation for all the samples at the temperature of 190oC. The comparison of samples for each oil with the help of PCA at the two temperatures indicated that variance of samples at 190oC is higher.Conclusion: SUNFLOWER OIL showed higher variations as compared to the FRYING OIL by the increase of 60oC temperature. There is no difference between the samples of 130oC and 190oC in FRYING OIL as compared to the SUNFLOWER OIL by PCA. Since the oils being used, were free of antioxidants, the result concerned with FRYING OIL indicated high resistance of fatty acid to heat.

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APA: Copy

JAMSHIDI, M., GHAVAMI, M., GHASEMI, J.B., & ABDOLLAHI, A.. (2012). COMPARISON OF THERMAL RESISTANCE OF SUNFLOWER AND FRYING OILS BY PRINCIPLE COMPONENT ANALYSIS (PCA) AS A CHEMOMETRIC METHOD. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 9(2 (34)), 17-28. SID. https://sid.ir/paper/143304/en

Vancouver: Copy

JAMSHIDI M., GHAVAMI M., GHASEMI J.B., ABDOLLAHI A.. COMPARISON OF THERMAL RESISTANCE OF SUNFLOWER AND FRYING OILS BY PRINCIPLE COMPONENT ANALYSIS (PCA) AS A CHEMOMETRIC METHOD. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2012;9(2 (34)):17-28. Available from: https://sid.ir/paper/143304/en

IEEE: Copy

M. JAMSHIDI, M. GHAVAMI, J.B. GHASEMI, and A. ABDOLLAHI, “COMPARISON OF THERMAL RESISTANCE OF SUNFLOWER AND FRYING OILS BY PRINCIPLE COMPONENT ANALYSIS (PCA) AS A CHEMOMETRIC METHOD,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 9, no. 2 (34), pp. 17–28, 2012, [Online]. Available: https://sid.ir/paper/143304/en

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