Quality Analysis of Peanut Oils and Peanut Diacylglycerol Edible Oils After Frying Using Raman Spectroscopy Combined with Oil Microscopy Method
Peanut DAG oil is more oxidatively stable after frying than peanut oil; a characteristic band intensity ratio method can be used to classify frying oils; the peroxide value of peanut oil is related to I729/I1076, I1076/I1300, and I1268/I1655; the acid and peroxide values of peanut DAG edible oil are related to I863/I1655, I1076/I1300, and I1268/I1655; oil microscopy method revealed oil functional group changes and could improve frying quality analysis.
Authors
- Meiyuan Chen
- Junhui Hu (ORCID: https://orcid.org/0000-0002-9811-5863)
- Zhenshi Chen (ORCID: https://orcid.org/0000-0003-4299-3760)
- Shan Tu (ORCID: https://orcid.org/0000-0002-1285-6899)
- Hanglin Lu
- Jun Liu (ORCID: https://orcid.org/0000-0002-9663-3317)
- Rui Liu (ORCID: https://orcid.org/0000-0001-9928-5373)
- Yuanpeng Li (ORCID: https://orcid.org/0000-0002-0601-3369)
- Wenchang Huang
- Ling-Li Liu
- Jian Tang
- Mengjiao Xue (ORCID: https://orcid.org/0009-0003-8199-435X)
Institutions
- Guangxi Normal University (CN)
- Huzhou Normal University (CN)
Publication Details
- Journal
- Journal of AOAC International
- Published
- 2025-04-04
- DOI
- https://doi.org/10.1093/jaoacint/qsaf002
- Citations
- 1
- Primary Topic
- Edible Oils Quality and Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.94