The use of chemometric tools is progressing to scientific areas where analytical chemistry is present, such as food science. In analytical food evaluation, oils represent an important field, allowing the exploration of the antioxidant effects of herbs and seeds. However, traditional methodologies have some drawbacks which must be overcome, such as being time-consuming, requiring sample preparation, the use of solvents/reagents, and the generation of toxic waste. The objective of this study is to evaluate the protective effect provided by plant-based substances (directly, or as extracts), including pumpkin seeds, poppy seeds, dehydrated goji berry, and Provençal herbs, against the oxidation of antioxidant-free soybean oil. Synthetic antioxidants tert-butylhydroquinone and butylated hydroxytoluene were also considered. The evaluation was made through thermal degradation of soybean oil at different temperatures, and near-infrared spectroscopy was employed in an n-way mode, coupled with Parallel Factor Analysis (PARAFAC) to extract nontrivial information. The results for PARAFAC indicated that factor 1 shows oxidation product information, while factor 2 presents results regarding the antioxidant effect. The plant-based extract was more effective in improving the frying stability of soybean oil. It was also possible to observe that while the oxidation product concentration increased, the antioxidant concentration decreased as the temperature increased. The proposed method is shown to be a simple and fast way to obtain information on the protective effects of antioxidant additives in edible oils, and has an encouraging potential for use in other applications.

中文翻译：

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通过 PARAFAC 进行 N-Way NIR 数据处理来评估大豆油中抗氧化剂的保护效果

化学计量学工具的使用正在发展到分析化学存在的科学领域，例如食品科学。在分析食品评估中，油是一个重要的领域，可以探索草药和种子的抗氧化作用。然而，传统方法有一些必须克服的缺点，例如耗时、需要样品制备、使用溶剂/试剂以及产生有毒废物。本研究的目的是评估植物性物质（直接或提取物）（包括南瓜子、罂粟籽、脱水枸杞和普罗旺斯草药）对不含抗氧化剂的大豆油氧化的保护作用。还考虑了合成抗氧化剂叔丁基氢醌和丁基羟基甲苯。通过大豆油在不同温度下的热降解进行评估，并采用 n 路模式的近红外光谱，结合平行因子分析 (PARAFAC) 来提取重要信息。PARAFAC 的结果表明，因子 1 显示氧化产物信息，而因子 2 呈现有关抗氧化效果的结果。植物提取物对于提高大豆油的煎炸稳定性更为有效。还可以观察到，当氧化产物浓度增加时，抗氧化剂浓度随着温度升高而降低。该方法被证明是一种简单快速的方法来获取食用油中抗氧化添加剂的保护作用信息，并且在其他应用中具有令人鼓舞的潜力。