Publication: Chemical characterisation of fresh and used cooking oils by ATR-FTIR spectroscopy
| dc.contributor.author | Ting, Camey Ho Ting | |
| dc.date.accessioned | 2026-08-18T00:11:41Z | |
| dc.date.available | 2026-08-18T00:11:41Z | |
| dc.date.issued | 2026-02 | |
| dc.description.abstract | Cooking oils may undergo chemical degradation when subjected to high temperatures during frying and with the addition of food matrices, leading to oxidation, hydrolysis and polymerisation reactions. The repeated reuse of frying oil, particularly in informal food sectors, causes chemical degradation and the formation of potentially hazardous compounds, emphasising the need for a spectroscopic approach to monitor oil quality and ensure food safety. The aim of this work was to chemically characterise and distinguish between fresh cooking oil, cooked oil without food matrices, and oils fried with different food matrices utilising attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy combined with chemometric analyses. In this study, fresh cooking oil were used to fry the various food matrices, including plant-based and animal-based diets, and the collected cooking oils were analysed using ATR-FTIR spectroscopy. Subsequently, principal component analysis (PCA) and linear discriminant analysis (LDA) were used to evaluate the classification capabilities based on the ATR-FTIR profiles. Through observation, the ATR-FTIR spectral profiles of the cooking oil samples showed distinctive absorption bands associated with triglycerides. Visual inspection and direct spectral comparison revealed negligible variations between cooking oils fried with various food matrices with no significant spectral differences. PCA successfully differentiated between fresh and cooked oils, demonstrating observable chemical changes caused by heating. Although PCA alone was insufficient to effectively distinguish between oils fried with and without food matrices, a PCA-LDA had enhanced discrimination capabilities with 98.0 % classification accuracy. To conclude, this study demonstrates the effectiveness of ATR-FTIR spectroscopy combined with chemometrics in determining heat-induced chemical changes in cooking oils and discriminating the cooking oils based on frying circumstances. The findings emphasised this method's potential for assessing oil quality and monitoring food safety level. | |
| dc.identifier.uri | https://erepo.usm.my/handle/123456789/24851 | |
| dc.language.iso | en | |
| dc.subject | - | |
| dc.title | Chemical characterisation of fresh and used cooking oils by ATR-FTIR spectroscopy | |
| dc.type | Resource Types::text::thesis::bachelor thesis | |
| dspace.entity.type | Publication | |
| oairecerif.author.affiliation | Universiti Sains Malaysia |