Determination of extra virgin olive oil in quaternary mixture using FTIR spectroscopy and multivariate calibration

Rohman, Abdul; Man, Y. B. Che

doi:10.1155/2011/471376

Cited by 24 publications

(14 citation statements)

References 17 publications

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“…Since 2007, a series of scandals involving the adulteration and contamination of dairy products with melamine and other compounds such as cyanuric acid, ammeline, and ammelide have brought serious challenges to Chinese food quality supervision departments [7–12]. To deal with the crisis, numerous targeted analysis methods were developed to detect melamine and its analogues in dairy products, including liquid chromatography [13, 14], gas chromatography [15], laser Raman spectrometry [16], immunoassay [17], electrochemical analysis [18], flow injection analysis [19], and infrared spectroscopy [20–22] among others [23–25]. However, new reports on adulterations with illegal ingredients other than melamine and its analogues are popping up from time to time.…”

Section: Introductionmentioning

confidence: 99%

The Feasibility of Using Near-Infrared Spectroscopy and Chemometrics for Untargeted Detection of Protein Adulteration in Yogurt: Removing Unwanted Variations in Pure Yogurt

Yan

Cai

et al. 2013

Journal of Analytical Methods in Chemistry

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Untargeted detection of protein adulteration in Chinese yogurt was performed using near-infrared (NIR) spectroscopy and chemometrics class modelling techniques. sixty yogurt samples were prepared with pure and fresh milk from local market, and 197 adulterated yogurt samples were prepared by blending the pure yogurt objects with different levels of edible gelatin, industrial gelatin, and soy protein powder, which have been frequently used for yogurt adulteration. A recently proposed one-class partial least squares (OCPLS) model was used to model the NIR spectra of pure yogurt objects and analyze those of future objects. To improve the raw spectra, orthogonal projection (OP) of raw spectra onto the spectrum of pure water and standard normal variate (SNV) transformation were used to remove unwanted spectral variations. The best model was obtained with OP preprocessing with sensitivity of 0.900 and specificity of 0.949. Moreover, adulterations of yogurt with 1% (w/w) edible gelatin, 2% (w/w) industrial gelatin, and 2% (w/w) soy protein powder can be safely detected by the proposed method. This study demonstrates the potential of combining NIR spectroscopy and OCPLS as an untargeted detection tool for protein adulteration in yogurt.

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Section: Introductionmentioning

confidence: 99%

The Feasibility of Using Near-Infrared Spectroscopy and Chemometrics for Untargeted Detection of Protein Adulteration in Yogurt: Removing Unwanted Variations in Pure Yogurt

Yan

Cai

et al. 2013

Journal of Analytical Methods in Chemistry

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“…Similar results were found for Moringa oleifera Lam. seed oil (Bhutada, Jadhav, Pinjari, Nemade, & Jain, 2016) and extra virgin olive oil (Rohman & Che Man, 2011).…”

Section: Ftir Analysismentioning

confidence: 99%

A short extraction time of vegetable oil from Carica papaya L. seeds using continuous ultrasound acoustic cavitation: Analysis of fatty acid profile and thermal behavior

Senrayan

Venkatachalam

2018

J Food Process Engineering

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The objective of the present study is to extract the vegetable oil from papaya seeds (Carica papaya L) using Continuous Ultrasound Assisted Extraction (CUAE) method. A face centered–central composite response surface design was applied to explore and optimize the process variables on the oil recovery (%) from papaya seeds. The maximum oil recovery (27.87%) was obtained when CUAE was carried out at 1:13(g/ml) solid–liquid ratio, 80% amplitude level, 48°C temperature and short extraction time of 7 min. Analysis of fatty acid composition revealed that the predominant fatty acid in papaya seed oil was oleic acid (18:1) (74.8%). The cavitation effect on the sample surface for oil extraction was identified using SEM analysis. Thermal stability of oil was analyzed using TGA and results showed that 71% (weight basis) of oil have been stable up to 319°C. FTIR analysis was confirmed that fatty acid functional groups were present in the oil. Practical applications The continuous ultrasound acoustic cavitation technique improves the oil recovery (%) with a shorter extraction time and low solvent consumption. Moreover, the high intensity sonicator did not affect the fatty acid composition of the papaya seed oil. The oil sample contains 75% oleic acid (18:1) out of the total fatty acid composition, similar to the oleic acid composition of commercial vegetable oils such as Canola (75%), safflower (77%), olive (>75%), and sunflower (>80%). It can be used for frying purposes in food industry as it has high thermal stability, 71% by weight of oil stable till 319°C. Thus, the results show that this technique is a promising extraction technique for vegetable oil extraction from waste papaya seeds with high quality of fatty acid composition.

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“…FTIR spectra of studied samples were subjected to several treatments including mean centering (MC), standard normal variate, and spectra derivatives. [44] The …”

Section: Extra Virgin Olive Oilmentioning

confidence: 99%

Infrared spectroscopy for quantitative analysis and oil parameters of olive oil and virgin coconut oil: A review

Rohman¹

2016

International Journal of Food Properties

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Vegetable oils are major lipid sources with high nutritional and calorific values for human diet. Specifically, virgin coconut oil (VCO) and extra virgin olive oil (EVOO) are the functional oils widely used in food and pharmaceutical products, either as vehicles or main components. The quality of edible oils is determined by its contents and parameters inherent in vegetable oils. Infrared (IR) spectroscopy is an

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Determination of extra virgin olive oil in quaternary mixture using FTIR spectroscopy and multivariate calibration

Cited by 24 publications

References 17 publications

The Feasibility of Using Near-Infrared Spectroscopy and Chemometrics for Untargeted Detection of Protein Adulteration in Yogurt: Removing Unwanted Variations in Pure Yogurt

The Feasibility of Using Near-Infrared Spectroscopy and Chemometrics for Untargeted Detection of Protein Adulteration in Yogurt: Removing Unwanted Variations in Pure Yogurt

A short extraction time of vegetable oil from Carica papaya L. seeds using continuous ultrasound acoustic cavitation: Analysis of fatty acid profile and thermal behavior

Infrared spectroscopy for quantitative analysis and oil parameters of olive oil and virgin coconut oil: A review

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