{"title":"Quality Analysis of Peanut Oils and Peanut Diacylglycerol Edible Oils after Frying Using Raman Spectroscopy Combined with Oil Microscopy.","authors":"Lingli Liu, Rui Liu, Zhenshi Chen, Yuanpeng Li, Mengjiao Xue, Meiyuan Chen, Wenchang Huang, Hanglin Lu, Jian Tang, Shan Tu, Jun Liu, Junhui Hu","doi":"10.1093/jaoacint/qsaf002","DOIUrl":null,"url":null,"abstract":"<p><strong>Background: </strong>The thermal stability and quality of fats change during oil-frying, directly impacting food safety and nutritional value; however, traditional analysis methods are time-consuming and complex.</p><p><strong>Objective: </strong>This study aimed to develop a rapid monitoring protocol using a portable Raman spectrometer for peanut oils and peanut diacylglycerol (DAG) edible oils after frying one to five times at 150 °C.</p><p><strong>Methods: </strong>Raman spectral data and the acid and peroxide values were determined for 48 oil test samples. Raman spectral data were analyzed using the characteristic-band-intensity-ratio method and oil microscopy.</p><p><strong>Results: </strong>The peroxide values of peanut oil correlated with I729/I1076, I1076/I1300, and I1268/I1655, whereas the acid and peroxide values of peanut DAG edible oil correlated with I863/I1655, I1076/I1300, and I1268/I1655. Oil microscopy analysis revealed that the fried peanut DAG oil had higher trans-fatty acid and acid values and lower unsaturated fatty acid values than regular peanut oil. Furthermore, oil microscopy revealed changes in the functional groups of the oils and fats, further elucidating the quality changes that occur in oils and fats after frying.</p><p><strong>Conclusions: </strong>Raman spectroscopy combined with oil microscopy can be used to rapidly monitor the quality of frying oil after frying.</p>","PeriodicalId":94064,"journal":{"name":"Journal of AOAC International","volume":" ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of AOAC International","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1093/jaoacint/qsaf002","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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Abstract
Background: The thermal stability and quality of fats change during oil-frying, directly impacting food safety and nutritional value; however, traditional analysis methods are time-consuming and complex.
Objective: This study aimed to develop a rapid monitoring protocol using a portable Raman spectrometer for peanut oils and peanut diacylglycerol (DAG) edible oils after frying one to five times at 150 °C.
Methods: Raman spectral data and the acid and peroxide values were determined for 48 oil test samples. Raman spectral data were analyzed using the characteristic-band-intensity-ratio method and oil microscopy.
Results: The peroxide values of peanut oil correlated with I729/I1076, I1076/I1300, and I1268/I1655, whereas the acid and peroxide values of peanut DAG edible oil correlated with I863/I1655, I1076/I1300, and I1268/I1655. Oil microscopy analysis revealed that the fried peanut DAG oil had higher trans-fatty acid and acid values and lower unsaturated fatty acid values than regular peanut oil. Furthermore, oil microscopy revealed changes in the functional groups of the oils and fats, further elucidating the quality changes that occur in oils and fats after frying.
Conclusions: Raman spectroscopy combined with oil microscopy can be used to rapidly monitor the quality of frying oil after frying.
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