Rapid Monitoring and Quantification of Primary and Secondary Oxidative Markers in Edible Oils During Deep Frying Using Near-Infrared Spectroscopy and Chemometrics

The results demonstrate that hydroxytyrosol enrichment enhances the oxidative and nutritional stability of edible oils during deep frying. Moreover, the integration of NIR spectroscopy with chemometric modeling provides an effective, non-destructive tool for real-time monitoring of oil oxidation, supporting sustainable quality control, process optimization, and antioxidant fortification in functional edible oils.