Quality Analysis of Peanut Oils and Peanut Diacylglycerol Edible Oils After Frying Using Raman Spectroscopy Combined with Oil Microscopy Method.

This article focuses on developing a rapid monitoring method for assessing the quality of peanut oil and peanut diacylglycerol (DAG) edible oils after multiple frying cycles at 150°C using portable Raman spectroscopy combined with an oil microscopy method. The study found that specific Raman spectral band intensity ratios correlate strongly with peroxide values (POV) and acid values (AV), enabling differentiation of oil quality changes during frying; notably, peanut DAG oil exhibited greater oxidative stability but higher acid values compared to regular peanut oil. The oil microscopy method, integrating principal component analysis and independent component analysis, provided detailed insights into chemical composition changes, including increased trans-fatty acid content after frying. These findings suggest that Raman spectroscopy paired with oil microscopy offers a rapid, non-destructive, and accurate approach for monitoring frying oil quality, which is critical for food safety and nutritional evaluation.