Authentication of Olive Oil Adulterated with Vegetable Oils Using Fourier Transform Infrared Spectroscopy

LWT ◽  
2002 ◽  
Vol 35 (1) ◽  
pp. 99-103 ◽  
Author(s):  
A Tay ◽  
R.K Singh ◽  
S.S Krishnan ◽  
J.P Gore
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Olive Oil ◽  
Fourier Transform Infrared Spectroscopy ◽  
Vegetable Oils ◽  
Fourier Transform Infrared

Rapid Determination of α-Tocopherol in Vegetable Oils by Fourier Transform Infrared Spectroscopy

2008 ◽  
Vol 2 (2) ◽  
pp. 120-127 ◽  
Author(s):  
Sandra D. Silva ◽  
Nuno F. Rosa ◽  
António E. Ferreira ◽  
Luís V. Boas ◽  
Maria R. Bronze
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Fourier Transform Infrared Spectroscopy ◽  
Vegetable Oils ◽  
Rapid Determination ◽  
Fourier Transform Infrared

scholarly journals Fourier Transform Infrared Spectroscopy (FTIR) coupled with multivariate calibration and discriminant analysis for authentication of extra virgin olive oil from rambutan seed fat

Food Research ◽  
2019 ◽  
pp. 727-733 ◽  
Author(s):  
Nurwahidah A.T. ◽  
Rumiyati ◽  
Riyanto S. ◽  
Nurrulhidayah, A.F. ◽  
Betania K. ◽  
...  
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Discriminant Analysis ◽  
Olive Oil ◽  
Fourier Transform Infrared Spectroscopy ◽  
Prediction Models ◽  
Multivariate Calibration ◽  
Virgin Olive Oil ◽  
Fourier Transform Infrared ◽  
Extra Virgin Olive Oil

The adulteration practice in pharmaceutical industries, especially in fats and oils used as a vehicle in some pharmaceutical products must be identified to assure its quality. In this study, Fourier Transform Infrared Spectroscopy (FTIR) in combination with chemometrics techniques of multivariate calibration and discriminant analysis (DA) were used for the authentication of extra virgin olive oil (EVOO) from rambutan seed fat (RSF). EVOO, RSF, and the mixture of EVOO-RSF were scanned using FTIR spectrophotometer at mid-infrared region (4000-650 cm-1 ). The results showed that normal FTIR spectra at wavenumbers region of 1446.8-1409.7 cm-1 and 2368.6-1769.9 cm-1 combined with principle component regression (PCR) offered the best quantitative model for prediction of RSF levels in EVOO. The coefficient of determination (R2 ) values obtained for the relationship between actual values of RSF and predicted values were of 0.9955 and 0.9915 in calibration and prediction models, respectively. The errors in calibration and prediction models were relatively low, accounting of 2.17% and 3.68%, respectively. The classification model between unadulterated or pure EVOO and adulterated EVOO with RSF was successfully carried out using DA at wavenumbers of 3100-1000 cm-1 without any samples mistakenly classified into the wrong group. FTIR spectroscopy in combination with chemometrics offered effective tools for authentication of EVOO against the adulteration practice.

scholarly journals Fourier Transform Infrared Spectroscopy (FTIR) and Multivariate Analysis for Identification of Different Vegetable Oils Used in Biodiesel Production

Sensors ◽  
2013 ◽  
Vol 13 (4) ◽  
pp. 4258-4271 ◽  
Author(s):  
Daniela Mueller ◽  
Marco Ferrão ◽  
Luciano Marder ◽  
Adilson da Costa ◽  
Rosana de Cássia de Souza Schneider
Keyword(s):  
Multivariate Analysis ◽  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Fourier Transform Infrared Spectroscopy ◽  
Vegetable Oils ◽  
Fourier Transform Infrared ◽  
Biodiesel Production

Determination of olive oil free fatty acid by fourier transform infrared spectroscopy

1999 ◽  
Vol 76 (5) ◽  
pp. 611-616 ◽  
Author(s):  
Enriqueta Bertran ◽  
Marcelo Blanco ◽  
Jordi Coello ◽  
Hortensia Iturriaga ◽  
Santiago Maspoch ◽  
...  
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Olive Oil ◽  
Fourier Transform Infrared Spectroscopy ◽  
Fourier Transform Infrared
Sign in / Sign up

Export Citation Format

Share Document