Potentiality of front-face fluorescence and mid-infrared spectroscopies coupled with partial least square regression to predict lipid oxidation in pound cakes during storage.
Food Chem
; 275: 322-332, 2019 Mar 01.
Article
em En
| MEDLINE
| ID: mdl-30724203
ABSTRACT
The potentialities of front-face fluorescence (FFF) and mid-infrared (MIR) spectroscopies coupled with partial least square regression (PLSR) were compared to predict the lipid oxidation of pound cakes. The level of lipid oxidation in pound cakes determined using classical methods showed some changes. Similarly, the fluorescence emission (305-490â¯nm) and excitation (252-390â¯nm) spectra and MIR spectra scanned in the 4000-700â¯cm-1 region showed some changes in pound cakes as a function of both storage time and the type of oil used in the formulation. The application of PLSR to the MIR spectra, provided excellent predictive results for free fatty acid (R2â¯=â¯0.97) and peroxide values (R2â¯=â¯0.87). Similar results were obtained from both tryptophan and MIR spectra for the prediction of TOTOX (R2â¯>â¯0.86) demonstrating the efficiency of the MIR and FFF spectroscopies to qualify and quantify the level of lipid oxidation in pound cakes.
Palavras-chave
2-Thiobarbituric acid (PubChem CID: 2723628); Acetic acid (PubChem CID: 176); Celite (PubChem CID: 24261); Chloroform (PubChem CID: 6212); Dichloromethane (PubChem CID: 6344); Ethanol denaturated (PubChem CID: 702); Front face fluorescence; Isooctane (PubChem CID: 10907); Lipid oxidation; Mid infrared; Partial least square regression; Phenolphthalein (PubChem CID: 4764); Potassium iodide (PubChem CID: 4875); Pound cakes; Propan-2-ol (PubChem CID: 3776); Sodium hydroxide (PubChem CID: 14798); Sodium sulphate anhydrous (PubChem CID: 24436); Sodium thio-sulphate 5-hydrate (PubChem CID: 24477); Trichloroacetic acid (PubChem CID: 20079); n-Hexane (PubChem CID: 8058); para-Anisidine (PubChem CID: 7732)
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Espectrometria de Fluorescência
/
Espectrofotometria Infravermelho
/
Pão
/
Armazenamento de Alimentos
/
Lipídeos
Tipo de estudo:
Prognostic_studies
/
Risk_factors_studies
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2019
Tipo de documento:
Article
País de afiliação:
França