Direct determination of polymerized triglycerides in deep-frying olive oil by attenuated total reflectance-Fourier transform infrared spectroscopy using partial least squares regression.

A partial least squares (PLS) regression model based on attenuated total reflectance-Fourier transform infrared spectra of heated olive oil samples has been developed for the determination of polymerized triacylglycerides (PTGs) generated during thermal treatment of oil. Three different approaches for selection of the spectral regions used to build the PLS model were tested and compared: (1) variable selection based on expert knowledge, (2) uninformative variable elimination PLS, and (3) interval PLS. Each of the three variable selection methods provided PLS models from heated olive oil samples with excellent performance for the prediction of PTGs in fried olive oils with comparable model statistics. However, besides a high coefficient of determination (R (2) of 0.991) and low calibration, validation, and prediction errors of 1.14%, 1.21%, and 1.40% w/w, respectively, variable selection based on expert knowledge gave additionally almost identical low calibration (-0.0017% w/w) and prediction (-0.0023% w/w) bias. Furthermore, it was verified that the determination of PTGs was not influenced by the type of foodstuff fried in the olive oil.