Multi-block analysis of the oxidative stability of the palm olein and hydrogenated soybean oil during the industrial deep-frying process

The partially hydrogenated soybean oil and palm olein used in the industrial frying process were analyzed through physicochemical parameters, mid-infrared spectroscopic with attenuated reflectance (FTIR-ATR), fatty acid profile (FAP) and iodine value by gas chromatography with flame ionization detector (GC-FID), and volatile organic compounds (VOC) formation by solid-phase microextraction (SPME) in static headspace and GC-FID. The common dimension analysis (ComDim), a mid-level data fusion approach, was used to allow the multi-block exploratory data analysis of the fats. There were significant differences (p > 0.05) in acid value, peroxide value, p-anisidine value, total oxidation (Totox), and extinction coefficient at 232 nm and 270 nm between the fats before frying (T1) and after frying cycles. The percentage of (2E,4E)-Deca-2,4-dienal for organic volatile compounds was reduced, while acrolein increased. Oleic acid was predominant in both fat samples. Differences in absorption bands in the FTIR-ATR spectra enabled the distinction between partially hydrogenated soybean oil and palm olein.