Principal component analysis of measured quantities during degradation of hydroperoxides in oxidized vegetable oils

K. Heberger, Ágnes Keszler, Michael Gude

Research output: Contribution to journalArticle

21 Citations (Scopus)

Abstract

Decomposition of hydroperoxides in sunflower oil under strictly oxygen- free conditions was followed by measuring peroxide values against time, absorbance values at 232 and 268 nm, para-anisidine values, and by quantitative analyses of volatile products using various additives. The results were arranged in a matrix form and subjected to principal component analysis. Three principal components explained 89-97% of the total variance in the data. The measured quantities and the effect of additives were closely related. Characteristic plots showed similarities among the measured quantities (loading plots) and among the additives (score plots). Initial decomposition rate of hydroperoxides and the amount of volatile products formed were similar to each other. The outliers, the absorbance values, were similar to each other but carried independent information from the other quantities. Para-anisidine value (PAV) was a unique parameter. Since PAV behaved differently during the course of hydroperoxide degradation, it served as a kinetic indicator. Most additives were similar in their effects on the mentioned quantities, but two outliers were also observed. Rotation of the principal component axes did not change the dominant patterns observed. The investigations clearly showed which variables were worth measuring to evaluate different additives.

Original languageEnglish
Pages (from-to)83-92
Number of pages10
JournalLipids
Volume34
Issue number1
Publication statusPublished - 1999

Fingerprint

Plant Oils
hydroperoxides
p-anisidine value
Principal Component Analysis
vegetable oil
Principal component analysis
Hydrogen Peroxide
principal component analysis
Degradation
degradation
absorbance
Peroxides
Decomposition
peroxide value
sunflower oil
additive effect
Oxygen
oxygen
kinetics
4-anisidine

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Biochemistry, Genetics and Molecular Biology(all)
  • Food Science
  • Biochemistry

Cite this

Principal component analysis of measured quantities during degradation of hydroperoxides in oxidized vegetable oils. / Heberger, K.; Keszler, Ágnes; Gude, Michael.

In: Lipids, Vol. 34, No. 1, 1999, p. 83-92.

Research output: Contribution to journalArticle

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