Application of NIR spectroscopy for rapid quantification of acid and peroxide in crude peanut oil coupled multivariate analysis

Research Progress of Applying Infrared Spectroscopy Technology for Detection of Toxic and Harmful Substances in Food

“…Mazivila et al [ 27 ] applied multivariate curve resolution-alternating least squares (MCR-ALS) as a complementary chemometric model to the DD-SIMCA. Haruna et al [ 28 ] used competitive adaptive reweighted sampling-partial least squares (CARS-PLS) for the quantitative determination of acid and peroxide values in peanut oil. Zaukuu et al [ 29 ] used linear discriminant analysis (LDA) and partial least squares regression analysis (PLSR) to predict trace components, such as urea and melamine in whey protein powder.…”

Intelligent evaluation of free amino acid and crude protein content in raw peanut seed kernels using NIR spectroscopy paired with multivariable calibration

“…However, this model is frequently applied to diverse data sets (full variables), which are believed to contain unuseful information, causing collinearity and potentially undermining the efficiency of the subsequent variable predictive models. 11 2.6.3. Genetic algorithm-partial least squares (GA-PLS).…”

“…10 While their precision and sensitivity are commendable, they remain inappropriate due to their cumbersome nature, exorbitant cost, the requirement of skilled personnel for successful operation, prolonged sample preparation, and the use of chemicals that are unsafe to individuals and their immediate surroundings. 11,12 The difficulty has been aggravated by the fact that these techniques are perpetually inappropriate for real-time analysis. As a result, laboratories have been inundated with critical composition data, making it challenging to repeat analyses for accurate ndings.…”

“…The near-infrared spectroscopy (NIRS) method has proven to offer many advantages, including reducing and/or eliminating burdens, as well as being economical, rapid, chemical-free, and capable of analyzing large amounts of data simultaneously. 11,13 The structures of molecules characterized using the nearinfrared spectrum have properties related to O-H, N-H, and C-H bonds. The combination of NIRS and multivariable calibration algorithms for varying parameters of food products has been extensively employed in recent years for the analysis of an array of foods.…”

“…These analyses include the use of portable, visible, mobile, and/or Fourier transform NIRS for tasks such as rapid determination and origin identication of total polysaccharide content in Schisandra chinensis, 14 and rapid quanti-cation of acid and peroxide in crude peanut oil. 11 Similarly, Arslan et al successfully employed hand-held NIR spectroscopy to evaluate the phenolic compounds in puff-dried Ziziphus jujuba Mill. 13 One sampling of the NIR device presents a myriad of spectral variables, but the spectral information is extremely complex, as it contains many redundant and uninformative variables.…”