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Intelligent evaluation of total polar compounds (TPC) content of frying oil based on fluorescence spectroscopy and low-field NMR

Food Chemistry, 2021
The purpose of this study was to construct a fusion model using probe-based and non-probe-based fluorescence spectroscopy and low-field nuclear magnetic resonance spectroscopy (Low-field NMR) for rapid quality evaluation of frying oil. Iron tetraphenylporphyrin (FeTPP) was selected as the probe to detect polar compounds in frying oil samples. Non-probe-
Haiyang Gu, Xingyi Huang, Yanhui Sun, Quansheng Chen, ZhaoJun Wei, Riqin Lv   +5 more
openaire   +2 more sources

Machine learning-based predictive analysis of total polar compounds (TPC) content in frying oils: A comprehensive electrochemical study of 6 types of frying oils with various frying timepoints

Food Chemistry, 2023
Standard approaches to determining the total polar compounds (TPC) content in frying oils such as the chromatographic techniques are slow, bulky, and expensive. This paper presents the electrochemical analysis of 6 types of frying oils inclusive of 52 frying timepoints, without sample preparation.
Anoop C, Patil, Arjun Kesav, Mugilvannan, Junmei, Liang, Yuan-Rong, Jiang, Untzizu, Elejalde   +4 more
openaire   +2 more sources

Determination of total polar compound (TPC) levels in frying oils

2011
The deep frying method, that is, the process in which food is cooked by immersion in hot oil, is considered to be the oldest and most common unit operation used in food preparation, especially in the Mediterranean area. During frying process, a wide variety of chemical reactions result in the formation of compounds with high molecular weight and ...
Hampikyan, Hamparsun, Colak, Hilal, Akhan, Meryem, Turgay, Ipek   +3 more
openaire   +1 more source