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Potentiality of front-face fluorescence and mid-infrared spectroscopies coupled with partial least square regression to predict lipid oxidation in pound cakes during storage
- Nhouchi, Zeineb, Botosoa, Eliot Patrick, Chene, Christine, Karoui, Romdhane
- Food chemistry 2019 v.275 pp. 322-332
- fluorescence, food storage, free fatty acids, least squares, lipid peroxidation, oils, peroxide value, pound cakes, prediction, storage time, tryptophan
- 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 (305–490 nm) and excitation (252–390 nm) spectra and MIR spectra scanned in the 4000–700 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 (R2 = 0.97) and peroxide values (R2 = 0.87). Similar results were obtained from both tryptophan and MIR spectra for the prediction of TOTOX (R2 > 0.86) demonstrating the efficiency of the MIR and FFF spectroscopies to qualify and quantify the level of lipid oxidation in pound cakes.