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Near‐infrared spectroscopy for the determination of lipid oxidation in cereal food products
Author(s) -
Kaddour Abderrahmane Aït,
Grand Evane,
Barouh Nathalie,
Baréa Bruno,
Villeneuve Pierre,
Cuq Bernard
Publication year - 2006
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200600132
Subject(s) - rapeseed , lipid oxidation , chemistry , food science , peroxide value , fourier transform infrared spectroscopy , analytical chemistry (journal) , chromatography , chemical engineering , biochemistry , engineering , antioxidant
Abstract The present study was aimed at determining the ability of near‐infrared (NIR) spectroscopy to in situ describe fat oxidation kinetics in three different cereal‐based products: salted crackers (20% saturated palm oil and lauric oil, sprayed on surface); healthy crackers (10% unsaturated rapeseed oil, homogeneously distributed inside the product matrix); and moist pasteurised Asian noodles (1.5% unsaturated rapeseed oil, sprayed on surface). Products were stored under accelerated oxidation conditions at 40 °C. Lipid oxidation rates were determined from peroxide value (PV) measurements. We observed no significant changes in PV for the dry crackers (3 meq/kg after 60 days), a slight linear increase in PV for the healthy crackers (40 meq/kg after 60 days), and a rapid increase for the Asian noodles (80 meq/kg after 20 days). The NIR spectra were recorded between 1000 and 2500 nm by using a Fourier Transform NIR spectrometer, using an external probe. Measurements were done directly in situ on the product, on the ground samples, and on the extracted fat phase. The analysis of NIR spectral data by PLS statistical methods demonstrated some correlation trends ( R 2 = 0.575–0.897; RMSEC = 17–55%) for the products having a significant increase in PV. It was not possible to propose predictive models to calculate the oxidation rate.