Non-Destructive and Rapid Evaluation of the Potentiality of Faba Bean Lipoxygenase to Promote Lipid Oxidation of Rapeseed Oil by Using Mid-Infrared and Near-Infrared Spectroscopies

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Analytical Methods Pub Date : 2024-12-16 DOI:10.1007/s12161-024-02735-1

Hayet Ghnimi, Monia Ennouri, Christine Chèné, Romdhane Karoui

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Abstract

Rapeseed oil is regarded as one of the healthiest vegetable oils in terms of its biological functions and its ability to aid in reducing disease-related risk factors and improving health. However, rapeseed oil is susceptible to oxidation during processing and storage which can lead to reduce its nutritional value. In this work, the potential of near-infrared (NIR) and mid-infrared (MIR) spectroscopy along with chemometrics was investigated for monitoring enzymatic oxidation of rapeseed oil. Changes in the chemical parameters (free fatty acids (FFA), peroxide value (PV), thiobarbituric acid reactive substances (TBARS), and total oxidation (TOTOX)) and in infrared spectra occurring during the storage of rapeseed oil treated with faba bean lipoxygenase were studied. Principal component analysis (PCA) applied to chemical and infrared (MIR and NIR) data allowed clear discrimination between rapeseed oils during storage time. Partial least squares regression (PLSR) established using raw and pre-processed MIR and NIR infrared data allowed excellent prediction of FFA (R² = 0.99), PV (R² = 0.99), TOTOX (R² = 0.99) and approximate prediction of TBARS (R² = 0.87). Therefore, infrared spectroscopic techniques could be used for analyzing the chemical changes of vegetable oils during storage and can be considered as fast and non-destructive techniques offering good alternatives to the classical analytical methods.

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中红外和近红外光谱无损快速评价蚕豆脂氧合酶促进菜籽油脂质氧化的潜力

菜籽油被认为是最健康的植物油之一，就其生物功能和帮助减少疾病相关风险因素和改善健康的能力而言。然而，菜籽油在加工和储存过程中容易氧化，从而导致其营养价值降低。本文研究了近红外光谱（NIR）和中红外光谱（MIR）联合化学计量学在菜籽油酶促氧化过程监测中的应用潜力。研究了蚕豆脂加氧酶处理菜籽油贮藏过程中化学参数（游离脂肪酸（FFA）、过氧化值（PV）、硫代巴比妥酸活性物质（TBARS）、总氧化（TOTOX））和红外光谱的变化。主成分分析（PCA）应用于化学和红外（MIR和NIR）数据，可以明确区分菜籽油在储存时间内的差异。利用原始和预处理的MIR和NIR红外数据建立的偏最小二乘回归（PLSR）可以很好地预测FFA （R2 = 0.99）、PV （R2 = 0.99）、TOTOX （R2 = 0.99）和TBARS （R2 = 0.87）的近似预测。因此，红外光谱技术可用于分析植物油在贮存过程中的化学变化，是一种快速、无损的分析方法，是传统分析方法的良好替代方法。

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来源期刊

Food Analytical Methods 农林科学-食品科技

CiteScore

6.00

自引率

3.40%

发文量

244

审稿时长

3.1 months

期刊介绍： Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.