Near-infrared spectroscopy for the determination of lipid oxidation in cereal food products
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 (R2 = 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.
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Subjects: | Q02 - Traitement et conservation des produits alimentaires, Q04 - Composition des produits alimentaires, produit céréalier, pâte alimentaire, spectroscopie infrarouge, péroxyde, oxydation, lipide, produit alimentaire, http://aims.fao.org/aos/agrovoc/c_1473, http://aims.fao.org/aos/agrovoc/c_5621, http://aims.fao.org/aos/agrovoc/c_28568, http://aims.fao.org/aos/agrovoc/c_5721, http://aims.fao.org/aos/agrovoc/c_5472, http://aims.fao.org/aos/agrovoc/c_4362, http://aims.fao.org/aos/agrovoc/c_3032, |
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dig-cirad-fr-5359592024-01-28T15:00:15Z http://agritrop.cirad.fr/535959/ http://agritrop.cirad.fr/535959/ Near-infrared spectroscopy for the determination of lipid oxidation in cereal food products. Ait Kaddour Abderrahmane, Grand Evane, Barouh Nathalie, Baréa Bruno, Villeneuve Pierre, Cuq Bernard. 2006. European Journal of Lipid Science and Technology, 108 : 1037-1046.https://doi.org/10.1002/ejlt.200600132 <https://doi.org/10.1002/ejlt.200600132> Near-infrared spectroscopy for the determination of lipid oxidation in cereal food products Ait Kaddour, Abderrahmane Grand, Evane Barouh, Nathalie Baréa, Bruno Villeneuve, Pierre Cuq, Bernard eng 2006 European Journal of Lipid Science and Technology Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires produit céréalier pâte alimentaire spectroscopie infrarouge péroxyde oxydation lipide produit alimentaire http://aims.fao.org/aos/agrovoc/c_1473 http://aims.fao.org/aos/agrovoc/c_5621 http://aims.fao.org/aos/agrovoc/c_28568 http://aims.fao.org/aos/agrovoc/c_5721 http://aims.fao.org/aos/agrovoc/c_5472 http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_3032 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 (R2 = 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. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/535959/1/document_535959.pdf application/pdf Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1002/ejlt.200600132 10.1002/ejlt.200600132 info:eu-repo/semantics/altIdentifier/doi/10.1002/ejlt.200600132 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1002/ejlt.200600132 |
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Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires produit céréalier pâte alimentaire spectroscopie infrarouge péroxyde oxydation lipide produit alimentaire http://aims.fao.org/aos/agrovoc/c_1473 http://aims.fao.org/aos/agrovoc/c_5621 http://aims.fao.org/aos/agrovoc/c_28568 http://aims.fao.org/aos/agrovoc/c_5721 http://aims.fao.org/aos/agrovoc/c_5472 http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_3032 Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires produit céréalier pâte alimentaire spectroscopie infrarouge péroxyde oxydation lipide produit alimentaire http://aims.fao.org/aos/agrovoc/c_1473 http://aims.fao.org/aos/agrovoc/c_5621 http://aims.fao.org/aos/agrovoc/c_28568 http://aims.fao.org/aos/agrovoc/c_5721 http://aims.fao.org/aos/agrovoc/c_5472 http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_3032 |
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Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires produit céréalier pâte alimentaire spectroscopie infrarouge péroxyde oxydation lipide produit alimentaire http://aims.fao.org/aos/agrovoc/c_1473 http://aims.fao.org/aos/agrovoc/c_5621 http://aims.fao.org/aos/agrovoc/c_28568 http://aims.fao.org/aos/agrovoc/c_5721 http://aims.fao.org/aos/agrovoc/c_5472 http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_3032 Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires produit céréalier pâte alimentaire spectroscopie infrarouge péroxyde oxydation lipide produit alimentaire http://aims.fao.org/aos/agrovoc/c_1473 http://aims.fao.org/aos/agrovoc/c_5621 http://aims.fao.org/aos/agrovoc/c_28568 http://aims.fao.org/aos/agrovoc/c_5721 http://aims.fao.org/aos/agrovoc/c_5472 http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_3032 Ait Kaddour, Abderrahmane Grand, Evane Barouh, Nathalie Baréa, Bruno Villeneuve, Pierre Cuq, Bernard Near-infrared spectroscopy for the determination of lipid oxidation in cereal food products |
description |
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 (R2 = 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. |
format |
article |
topic_facet |
Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires produit céréalier pâte alimentaire spectroscopie infrarouge péroxyde oxydation lipide produit alimentaire http://aims.fao.org/aos/agrovoc/c_1473 http://aims.fao.org/aos/agrovoc/c_5621 http://aims.fao.org/aos/agrovoc/c_28568 http://aims.fao.org/aos/agrovoc/c_5721 http://aims.fao.org/aos/agrovoc/c_5472 http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_3032 |
author |
Ait Kaddour, Abderrahmane Grand, Evane Barouh, Nathalie Baréa, Bruno Villeneuve, Pierre Cuq, Bernard |
author_facet |
Ait Kaddour, Abderrahmane Grand, Evane Barouh, Nathalie Baréa, Bruno Villeneuve, Pierre Cuq, Bernard |
author_sort |
Ait Kaddour, Abderrahmane |
title |
Near-infrared spectroscopy for the determination of lipid oxidation in cereal food products |
title_short |
Near-infrared spectroscopy for the determination of lipid oxidation in cereal food products |
title_full |
Near-infrared spectroscopy for the determination of lipid oxidation in cereal food products |
title_fullStr |
Near-infrared spectroscopy for the determination of lipid oxidation in cereal food products |
title_full_unstemmed |
Near-infrared spectroscopy for the determination of lipid oxidation in cereal food products |
title_sort |
near-infrared spectroscopy for the determination of lipid oxidation in cereal food products |
url |
http://agritrop.cirad.fr/535959/ http://agritrop.cirad.fr/535959/1/document_535959.pdf |
work_keys_str_mv |
AT aitkaddourabderrahmane nearinfraredspectroscopyforthedeterminationoflipidoxidationincerealfoodproducts AT grandevane nearinfraredspectroscopyforthedeterminationoflipidoxidationincerealfoodproducts AT barouhnathalie nearinfraredspectroscopyforthedeterminationoflipidoxidationincerealfoodproducts AT bareabruno nearinfraredspectroscopyforthedeterminationoflipidoxidationincerealfoodproducts AT villeneuvepierre nearinfraredspectroscopyforthedeterminationoflipidoxidationincerealfoodproducts AT cuqbernard nearinfraredspectroscopyforthedeterminationoflipidoxidationincerealfoodproducts |
_version_ |
1792496597007859712 |