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Journal of Spectroscopy
Volume 2017 (2017), Article ID 1082612, 10 pages
https://doi.org/10.1155/2017/1082612
Research Article

Rancidity Estimation of Perilla Seed Oil by Using Near-Infrared Spectroscopy and Multivariate Analysis Techniques

1Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 08826, Republic of Korea
2Department of Bio-Industrial Machinery Engineering, Pusan National University, 1268-50 Samnangjin-ro, Cheonghak-ri, Samnangjin-eup, Miryang-si 50463, Republic of Korea
3Rural Human Resource Development Center, Rural Development Administration, 420 Nongsaengmyeong-ro, Wansan-gu, Jeonju-si 54874, Republic of Korea
4Research Institute of Agriculture and Life Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 08826, Republic of Korea

Correspondence should be addressed to Ghiseok Kim

Received 12 April 2017; Revised 10 July 2017; Accepted 19 July 2017; Published 17 September 2017

Academic Editor: Jose S. Camara

Copyright © 2017 Suk-Ju Hong 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.

Abstract

Near-infrared spectroscopy and multivariate analysis techniques were employed to nondestructively evaluate the rancidity of perilla seed oil by developing prediction models for the acid and peroxide values. The acid, peroxide value, and transmittance spectra of perilla seed oil stored in two different environments for 96 and 144 h were obtained and used to develop prediction models for different storage conditions and time periods. Preprocessing methods were applied to the transmittance spectra of perilla seed oil, and multivariate analysis techniques, such as principal component regression (PCR), partial least squares regression (PLSR), and artificial neural network (ANN) modeling, were employed to develop the models. Titration analysis shows that the free fatty acids in an oil oxidation process were more affected by relative humidity than temperature, whereas peroxides in an oil oxidation process were more significantly affected by temperature than relative humidity for the two different environments in this study. Also, the prediction results of ANN models for both acid and peroxide values were the highest among the developed models. These results suggest that the proposed near-infrared spectroscopy technique with multivariate analysis can be used for the nondestructive evaluation of the rancidity of perilla seed oil, especially the acid and peroxide values.