Confirmation of Food Origin Claims by Fourier Transform Infrared Spectroscopy and Chemometrics: Extra Virgin Olive Oil from Liguria

2009 ◽  
Vol 57 (5) ◽  
pp. 1735-1741 ◽  
Author(s):  
Siobhán Hennessy ◽  
Gerard Downey ◽  
Colm P. O′Donnell
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Olive Oil ◽  
Fourier Transform Infrared Spectroscopy ◽  
Virgin Olive Oil ◽  
Fourier Transform Infrared ◽  
Extra Virgin Olive Oil

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.

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