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Journal of Spectroscopy
Volume 2013, Article ID 138728, 5 pages
Research Article

Application of Fourier Transform Infrared Spectroscopy for the Oxidation and Peroxide Value Evaluation in Virgin Walnut Oil

1Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming 650500, China
2Faculty of Chinese Traditional Medicine, Yunnan University of Chinese Traditional Medicine, Kunming 650500, China

Received 11 May 2013; Revised 27 August 2013; Accepted 9 September 2013

Academic Editor: Christoph Krafft

Copyright © 2013 Pengjuan Liang et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Recent developments in Fourier transform infrared spectroscopy-partial least squares (FTIR-PLSs) extend the application of this strategy to the field of the edible oils and fats research. In this work, FT-IR spectroscopy was used as an effective analytical tool to determine the peroxide value of virgin walnut oil (VWO) samples undergone during heating. The spectra were recorded from a film of pure oil between two disks of KBr for each sample at frequency regions of 4000–650 cm−1. Changes in the values of the frequency of most of the bands of the spectra were observed and used to build the calibration model. PLS model correlates the actual and FT-IR estimated value of peroxide value with a correlation coefficient of 0.99, and the root mean square error of the calibration (RMSEC) value is 0.4838. The methodology has potential as a fast and accurate way for the quantification of peroxide value of the edible oils.