ArticleFoods (Basel, Switzerland)2026
Rapid Monitoring and Quantification of Primary and Secondary Oxidative Markers in Edible Oils During Deep Frying Using Near-Infrared Spectroscopy and Chemometrics.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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Who cites it
1 citing paper in PubMed.
- Near-Infrared Spectroscopy in Food Analysis: Applications, Chemometric Strategies, and Technological Advances.Foods (Basel, Switzerland) · 2026Review
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3 authors.
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Abstract
backgroundOxidative degradation during deep frying negatively affects the nutritional quality and stability of edible oils. Rapid, non-destructive methods to monitor oxidation, particularly in antioxidant-enriched oils, are therefore of growing interest. MATERIALS AND
methodsThis study investigates the potential of near-infrared (NIR) spectroscopy combined with chemometric modeling-specifically the Stepwise Decorrelation of Variables (SELECT) algorithm and Ordinary Least Squares (OLS) regression-to quantitatively assess oxidation dynamics in edible oils enriched with hydroxytyrosol extract from olive fruit during deep frying. Extra virgin olive oil, virgin olive oil, refined olive oil, refined sunflower oil, and high-oleic sunflower oil were evaluated under controlled thermal degradation conditions.
resultsVariable selection identified key NIR spectral regions related to acidity, conjugated dienes (K
conclusionsThe results demonstrate that hydroxytyrosol enrichment enhances the oxidative and nutritional stability of edible oils during deep frying. Moreover, the integration of NIR spectroscopy with chemometric modeling provides an effective, non-destructive tool for real-time monitoring of oil oxidation, supporting sustainable quality control, process optimization, and antioxidant fortification in functional edible oils.
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