Rapid Determination of Peroxide Value of Peanut Oils During Storage Based on Terahertz Spectroscopy

Liu, Wei; Zhao, Pengguang; Shi, Yule; Liu, Changhong; Zheng, Lei

doi:10.1007/s12161-020-01957-3

Cited by 17 publications

(10 citation statements)

References 35 publications

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Section: Resultsmentioning

confidence: 99%

“…The reason for this may be that the thermal treatment process induced the decomposition of cell wall, and thus increased the fat-soluble components. Meanwhile, the low water activity broke the bound water on the surface of lipid molecules and increased the lipid oxidation rate [25]. Under the same conditions, the storage time exerted a significant effect on the peroxide value of whole grain HB flour during storage (p < 0.05).…”

Section: Peroxide Valuementioning

confidence: 92%

“…The above solution without sample was used for the blank control. The entire measurement should be completed within 10 min [ 25 ].

…”

Section: Methodsmentioning

confidence: 99%

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Effect of Thermal Treatment on the Internal Structure, Physicochemical Properties and Storage Stability of Whole Grain Highland Barley Flour

Dang¹,

Zhang

et al. 2022

Foods

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In this study, to improve the processing performance of whole grain highland barley flour (whole grain HB flour), they were prepared by sand-roasting, far-infrared baking, steam explosion, and extrusion, and the effects of on functional properties and storage characteristics were measured. The results indicated that sand-roasting, far-infrared baking, and steam explosion all caused cracks and honeycomb structures in the outer layer and endosperm of the highland barley. The XRD analysis results indicated that highland barley starch treated by far-infrared baking exhibited typical A-type crystal structure, while sand-roasting, steam explosion, and extrusion presented the typical V-type. The results of DSC analysis revealed that the onset temperature (To), peak temperature (Tp), gelatinization enthalpy (ΔH), peak viscosity (PV), trough viscosity (TV), and final viscosity (FV) decreased significantly, while the swelling power, water-holding capacity and oil-holding capacity increased significantly. During the storage period, the moisture content and lipase activity of the whole grain HB flour after thermal treatment remained at a low level; the fatty acid value, peroxide value, and malondialdehyde value increased; finally, the cooked whole grain HB flour was unstable during storage. The functional properties of whole grain HB flour can be improved by steam explosion, and will then have better storage stability.

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Section: Resultsmentioning

confidence: 99%

Section: Peroxide Valuementioning

confidence: 92%

See 1 more Smart Citation

Effect of Thermal Treatment on the Internal Structure, Physicochemical Properties and Storage Stability of Whole Grain Highland Barley Flour

Dang¹,

Zhang

et al. 2022

Foods

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“…The acidity and the peroxide values of date seed oil (as crude seed oil) presented very low values for all studied varieties and clones showing the high quality of the date seed oils and indicating that they can be used for food applications. In addition, this suggests that the oil can be stored for a long period of time without any deterioration (Liu et al, 2021).…”

Section: Methodsmentioning

confidence: 99%

Date seeds (Phoenix Dactylifera L.) valorization: chemical composition of lipid fraction

et al. 2024

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This research was aimed to study the lipid fraction of date seeds. Seventeen seeds of date palm varieties and clones were evaluated and assessed for their chemical components and for the properties of the date pits oil. Gas liquid chromatography showed that the main unsaturated fatty acid was oleic acid (46.00 - 50.87%), while the main saturated fatty acid was lauric acid (10.11 - 19.03%) for the cultivars Mentouj Tissgharine (MTN) and Bheir Ingli (KBN) respectively; other fatty acids were also identified. The physicochemical characterization showed an acid value ranging from 0.068 to 1.188%, a specific extinction value equal to (K232: 1.350–2.225; K270: 0.318– 0.521), a peroxide value in the interval (1.059–5.618 meq O2/kg) and an iodine value (41.861–59.980 g Iodine/100 g). The pheophytin content of date seed oils was found within the range from 21.855 to 75.685%. The chemical analysis showed that date seed oil can be useful in cosmetic and food products processing.

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“…For the analysis of component content of terahertz spectroscopy, support vector regression (SVR) and partial least-squares regression (PLSR) are the two most commonly used algorithms, and they are used in applications such as evaluation of peroxide value in peanut oils [21], detection of maltose in wheat grains [22], and detection of octogen content [23].…”

Section: Introductionmentioning

confidence: 99%

Quantitative Determination of Sucrose Adulterated in Red Ginseng by Terahertz Time-Domain Spectroscopy (THz-TDS) with Monte Carlo Uninformative Variable Elimination (MCUVE) and Support Vector Regression (SVR)

Pan

Zhang

et al. 2022

Journal of Spectroscopy

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This paper introduces a method to detect the content of sucrose, an adulterant of red ginseng, based on terahertz spectroscopy. Experiments were carried out on red ginseng with 6 levels of adulterated concentrations using terahertz time-domain spectroscopy (THz-TDS). We separately extracted the information of the terahertz spectral curve by principal component analysis (PCA) and Monte Carlo uninformative variable elimination (MCUVE) and then separately performed quantitative analysis by partial least squares regression (PLSR) and support vector regression (SVR). Because the nonlinear line factor in the terahertz spectral curve of red ginseng samples is considered, the MCUVE-SVR has high correlation coefficient (>0.99) and ratio prediction to deviation (>7.4), low root means square error of deviation (<1.2%), and Bias (<0.05%). The results prove that MCUVE-SVR can be regarded as an ideal quantitative analysis method in the detection of sucrose incorporation in red ginseng by terahertz spectroscopy.

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Rapid Determination of Peroxide Value of Peanut Oils During Storage Based on Terahertz Spectroscopy

Cited by 17 publications

References 35 publications

Effect of Thermal Treatment on the Internal Structure, Physicochemical Properties and Storage Stability of Whole Grain Highland Barley Flour

Effect of Thermal Treatment on the Internal Structure, Physicochemical Properties and Storage Stability of Whole Grain Highland Barley Flour

Date seeds (Phoenix Dactylifera L.) valorization: chemical composition of lipid fraction

Quantitative Determination of Sucrose Adulterated in Red Ginseng by Terahertz Time-Domain Spectroscopy (THz-TDS) with Monte Carlo Uninformative Variable Elimination (MCUVE) and Support Vector Regression (SVR)

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