Novel method based on fourier transform infrared spectroscopy for determining fat acidity of cereal products

Abstract

A novel method based on Fourier transform infrared spectroscopy was developed to determine fat acidity (FA) in cereal products. Disposable double polyethylene films were used as a spectral acquisition accessory. Oil was extracted from cereal products using a solvent followed by ultrasonication. The calibration curve of peak height (1716/1600 cm−1) and FA was developed by using hexanoic acid added to rapeseed oil and solvent solution. The oil-dependent absorption of the calibration at a peak of 1716/1600 cm−1 was corrected by the first overtone of ester at 3479/3518 cm−1. Subsequently, different types of blind samples were used to validate the calibration. An excellent linear relationship was determined between the FA determined using the proposed method and the ISO 7305:1998 method, with a correlation coefficient of 0.9980. Therefore, the proposed procedure can be used as an alternative to the standard method in determining the FA of cereal products.