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Impact of Frying on Key Fatty Acid Ratios of Canola Oil
(Wıley, 2012) Talpur, Muhammad Younis; Sherazi, Syed Tufail Hussain; Mahesar, Sarfaraz Ahmed; Naz, Saba; Kara, Hüseyin
The study was carried out to investigate the changes in saturated (SFA), monoene (MUFA), trans (TFA), and polyunsaturated (PUFA) fatty acids and the key fatty acid ratios (SFA/UFA, cis PUFA/SFA, C18:2/C16:0 and C18:3/C16:0) during potato chips frying in canola oil using single bounce attenuated total reflectance FTIR (SB-ATR-FTIR) spectroscopy. The data obtained from GC-FID were used as reference. The calibration of main fat groups and their key fatty acid ratios were developed by partial least square (PLS) regression coefficients using 4000 to 650?cm-1 spectral range. FTIR PLS regression for the predicted SFA, MUFA, TFA, and PUFA were found 0.999, 0.998, 0.998, and 0.999, respectively, whereas for SFA/UFA, cis PUFA/SFA, C18:2/C16:0 and C18:3/C16:0 the regression coefficients were 0.991, 0.997, 0.996, and 0.994, respectively. We conclude that FTIR-PLS could be used for rapid and accurate assessment of changes in the main fat groups and their key fatty acid ratios ratio during the frying process.