Determination of Frying Quality of Vegetable Oils used for Preparing Falafel using Infrared Spectroscopy and Multivariate Calibration

Abstract

The frying qualities of palm and soybean oils are determined using infrared spectroscopy and multivariate calibration. Compare to soybean oil, palm oil is more resistive to the chemical and physical changes and this is attributed to the high degree of unsaturation of soybean oil (61.9%) compare to palm oil (13.8%). After 48 h in service, the oil samples were effectively clustered into two groups using principal component analysis which indicated that both oils still maintain their chemical identities. Partial least squares regression (PLS1 and PLS2) a long with mid-FTIR data are used for predicting free fatty acid, viscosity, and total polar compounds of the used oils without running expensive standard procedures. PLS1 and PLS2 outperformed PCR and MLR for predicting the quality indicators of the frying oils. For palm oil and at the optimum calibration conditions, the obtained accuracies (SD) are 105.6% (0.05), 99.8% (1.10), and 103.9% (0.16) for free fatty acid, viscosity, and total polar compounds, respectively. The proposed method is simple, less-expensive, and has comparable accuracy/precision with standard procedures that often used for monitoring frying oils.

A Review on Frying: Procedure, Fat, Deterioration Progress and Health Hazards

“…On the other hand, by enhancing social awareness on optimizing the frying process, it is possible to significantly reduce the cost of advertisement, import of expensive oils, and diseases associated with consumption of hydrogenated oils. The nutritional ratio of ω6/ω3 for OLO and SBO are in agreement with the WHO's recommended values (5)(6)(7)(8)(9)(10). Hence, by application of the right amount of SBO in domestic frying, or even in industrial frying with appropriate intervals of oil turnover, it would be possible to benefit from the health advantages of SBO.…”

“…Both the ω3 and ω6 groups have proved to affect the human metabolism, but they cannot be converted into each other in the human body [43]. According to Table 1, the ratio of ω6/ω3 for olive oil (OLO), SBO and high oleic (71.4 %) low linolenic (1.7 %) CLO are closer to the WHO's recommended values (5)(6)(7)(8)(9)(10).…”

Falafel: A Meal with Full Nutrition

“…In Jordan, they use mix of chickpeas and fava beans in preparing this meal and eat it by the same way in Syria [5]. Falafel is a Jordanian popular food composed of chickpeas, parsley, onion, garlic, salt, and sodium bicarbonate and served after frying in palm or soybean oils for 3 min [6] [7].…”

Rapid Determination of Total Polar Compounds in Frying Oil Using ATR‐FTIR Combined with Extended Partial Least Squares Regression

“…Other methods include electrical conductivity, [ 12 ] image analysis, [ 13 ] near‐infrared, [ 14,15 ] and Fourier transform infrared (FTIR) spectroscopy. [ 16 ] Among these, FTIR offers certain advantages for determining the physical and chemical properties of oil: the method is rapid, nondestructive, easy to automate, and it does not involve the use of hazardous reagents and solvents. Attenuated total reflectance‐Fourier transform infrared (ATR‐FTIR) spectroscopy has been successfully used to determine the content of fatty acids [ 17 ] and trans‐fatty acids, [ 18 ] the iodine value, [ 19 ] the thermal degradation of oil, [ 20 ] and adulteration.…”