Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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An Application of Surface Plasmon Resonance to Evaluation of Quality Parameters of Soybean Oil during Frying

  • Gil, Bo-Gim (Department of Food and Nutrition, Anyang University) ;
  • Chang, Young-Ki (Food Nanotechnology Research Group, Korea Food Research Institute) ;
  • Cho, Yong-Jin (Food Nanotechnology Research Group, Korea Food Research Institute)
  • Published : 2006.06.30
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Abstract

Feasibility of surface plasmon resonance (SPR) method to evaluate soybean frying oil quality was evaluated. Free fatty acid value, p-anisidine value, conjugated dienoic acid content, conjugated trienoic acid content, peroxide value, iodine value, total polar compound (TPC), ratio of unsaturated fatty acid to saturated fatty acid, refractive index, dielectric constant, smoking point, and L, a, and b of Hunter color system were selected as parameters related to conventional evaluation of soybean frying oil quality. SPR scale mapped with conventional quality parameters well described free fatty acid value, conjugated dienoic acid content, dielectric constant, TPC, and b of Hunter color system, as shown by correlation and linear regression analyses.

Keywords

References

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