Palm oil is widely used for frying food and is often used for repeated frying up to 40 hr or even longer. Frying causes a gradual quality decrease during heating due to fat oxidation or hydrolysis. The quality of fats and oils is commonly monitored by acid, peroxide and thiobarbituric acid values (AV, PV and TBAV, respectively). This study aimed to use a partial least squares-ordinary least squares (PLS-OLS) model obtained from fourier-transform infrared (FT-IR) spectroscopy to predict AV, PV and TBAV values of heat-treated palm oil.
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