Rapid and nondestructive characterization of multiple frying sunflower oil blend using fourier transform infrared spectroscopy and chemometrics

Figures & data

Table 1. Different blends of sunflower oil using D-optimal mixture design along with response variables

Blend	Composition			Chemical Analyses
	Sunflower oil (% v/v)	EVOO (% v/v)	Palm olein (% v/v)	FFA (%)	PV (meq O2/kg of oil)	IV (g of I2/100 g oil)
B1	65	30	5	0.44	8.1	108
B2	66	19	15	0.46	8.5	106.18
B3	59	26	15	0.47	9.1	106.05
B4	74	21	5	0.59	11.8	101.11
B5	80	15	5	0.61	12.4	99.55
B6	70	15	15	0.49	10.7	105.4
B7	55	30	15	0.31	5.2	113.1
B8	68	23	9	0.58	11.7	102.8
B9	63	24	13	0.41	7.4	109.56
B10	65	30	5	0.46	8.3	106
B11	60	30	10	0.38	6.7	111.9
B12	74	15	11	0.57	11.6	103.19
B13	55	30	15	0.32	5.4	111.1
B14	80	15	5	0.59	12.1	100.55

Figure 1. Response surface plots representing changes in free fatty acid (a), peroxide value (b) and iodine value (c).

Table 2. Physicochemical analysis of best oil blend after multiple frying

Frying	FFA (%)	PV (meq O2/kg of oil)	IV (g of I2/100 g oil)
0	0.37 ± 0.006	6.12 ± 0.06	114.7 ± 0.85
1	0.41 ± 0.003	6.23 ± 0.03	111.5 ± 0.91
2	0.49 ± 0.005	6.47 ± 0.11	109.7 ± 0.73
3	0.54 ± 0.005	7.01 ± 0.09	107.4 ± 0.82
4	0.62 ± 0.003	7.55 ± 0.07	101.3 ± 1.01
5	0.97 ± 0.007	11.04 ± 0.05	92.1 ± 0.59
6	1.11 ± 0.004	13.93 ± 0.04	88.98 ± 0.88
7	1.41 ± 0.002	14.08 ± 0.06	85.20 ± 0.71
8	1.54 ± 0.007	16.04 ± 0.10	82.09 ± 0.96
9	1.70 ± 0.004	17.12 ± 0.08	80.03 ± 0.67
10	1.98 ± 0.005	18.49 ± 0.05	74.6 ± 0.90

Figure 2. Raw (a) and standard normal variate preprocessed (b) FT-IR spectra for multiple frying.

Figure 3. PCA score plot (a) and loadings (b) for multiple frying.

Figure 4. PLSR prediction models for in free fatty acid (a), peroxide value (b) and iodine value (c).