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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)
Publication Information
Food Science and Biotechnology / v.15, no.3, 2006 , pp. 404-408 More about this Journal
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
surface plasmon resonance; soybean oil; quality parameter; frying;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
Times Cited By Web Of Science : 1  (Related Records In Web of Science)
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