Potential of Fourier Transform Infrared Spectroscopy for the Authentication of Vegetable Oils

Lai, Yanhua; Kemsley, E. Kate; Wilson, Reginald H.

doi:10.1021/jf00041a020

Cited by 166 publications

(101 citation statements)

References 7 publications

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“…Indeed, the development of Fourier transform (FT) IR and attenuated total reflectance (ATR) techniques have also evolved allowing rapid IR measurements of organosolvent extracts of plant tissues, edible oils, and essential oils, for example (Damm et al, 2005;Lai et al, 1994;Schulz & Baranska, 2007). In consequence of the strong dipole moment of water, IR spectroscopy applications have mostly focused on the analysis of dried or non-aqueous plant matrices and currently IR methods are widely used as a fast analytical technique for the authentication and detection of adulteration of vegetable oils.…”

Section: Attenuated Total Reflectance-fourier Transform Infrared Specmentioning

confidence: 99%

Metabolomics and Chemometrics as Tools for Chemo(bio)diversity Analysis - Maize Landraces and Propolis

Maraschin¹,

Kuhnen²,

Lemos³

et al. 2012

Chemometrics in Practical Applications

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Section: Attenuated Total Reflectance-fourier Transform Infrared Specmentioning

confidence: 99%

Metabolomics and Chemometrics as Tools for Chemo(bio)diversity Analysis - Maize Landraces and Propolis

Maraschin¹,

Kuhnen²,

Lemos³

et al. 2012

Chemometrics in Practical Applications

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“…[1][2][3][4]. As extra virgin olive oil is a premium-product, which is short in supply and high in demand, there has always been temptations for its adulteration with cheaper oils [5] or other sub-branded olive products such refined olive oil and olive pomace oil [6]. This tendency has ultimately prompted many European olive-growing countries to impose high tariffs on cottonseed oil imports and adopt a common legislation to protect olive producers and consumers [7].…”

Section: Introductionmentioning

confidence: 99%

Application of Chromatographic and Infra-Red Spectroscopic Techniques for Detection of Adulteration in Food Lipids: A Review

Marikkar¹,

Mirghani²,

Jaswir³

2016

J Food Chem Nanotechnol

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Adulteration of oils and fats is an important commercial issue, which needs intervention from regulatory agencies. Tremendous amount of research has been carried out during the past several decades to address this, starting from classical methods to more sophisticated instrumental techniques. Instrumental techniques based on chromatography and infrared spectroscopy have received particular attention from researchers worldwide since they are fast and efficient. Majority of the past studies suggested the use of assays based on fatty acids, triacylglycerol components, minor constituents, and spectral characteristics as they are really useful to determine the adulteration of food lipids. A discussion on the specificity and sensitivity of these assays in solving adulteration issues of oils and fats is timely. Hence, the purpose of this review is to present an update of the current literature in this topic and provide some directions for future research.

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“…Fourier transform infrared (FTIR) spectroscopy with attenuated total reflectance (ATR) has been used to authenticate, identify or classify fats and oils (Lai et al, 1994;Dahlberg et al, 1997;Dupuy et al, 1996;Ozen et al, 2003;Safar et al, 1994). Generally, an ATR accessory is used with the FTIR spectrometer for oil and fat study, due to its ability to handle liquid samples easily.…”

Section: Introductionmentioning

confidence: 99%

ATR-FTIR spectroscopy and chemometric techniques for the identification of edible vegetable oils

Karim

Rana

et al. 2015

Bangladesh J. Sci. Ind. Res.

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There is a large variety and trademarks of vegetable oils in Bangladesh. The oils have characteristics very similar to each other and often cannot be classified by the observation of color, odor or taste. This paper proposes a vibrational spectroscopic method like FTIR in association with chemometric techniques to classify vegetable oils like: sunflower, mustard, sesame, soybean, castor, olive and palm oils from different manufacturers. In the FTIR spectra of oil, as information about fatty acid composition is concentrated in the range of 4400-200 cm-1 principal component analysis (PCA) was applied on the standardized full FTIR spectral data of this region for vegetable oils to totally capture the FTIR spectral pattern; seven varieties of vegetable oils could be successfully classified from their PCA scores. PCA of FTIR spectra of different known vegetable oils is used to determine the identity of several unknown vegetable oils. The unknowns are then analyzed, plotted, and identified based on their proximity to the known in principal component space. For the multivariate analysis PCA and soft independent modeling of class analogy (SIMCA) and support vector machines (SVMs) were used. 85% and 14% variability of data was explained by PC1 and PC2 respectively. PC1 has strong positive correlation with soybean, sunflower, palm and olive oil while strong negative correlation with mustard, castor and sesame oil. Soybean oils are positively and sesame oils are negatively correlated with PC2. Unknown oil samples can be identified properly by used supervised methods i.e. SIMCA, SVM by developing model with the help of PCA. The major interest of this method using chemometric analysis of spectral data is in their rapidity, since no chemical treatment of samples is required.

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Potential of Fourier Transform Infrared Spectroscopy for the Authentication of Vegetable Oils

Cited by 166 publications

References 7 publications

Metabolomics and Chemometrics as Tools for Chemo(bio)diversity Analysis - Maize Landraces and Propolis

Metabolomics and Chemometrics as Tools for Chemo(bio)diversity Analysis - Maize Landraces and Propolis

Application of Chromatographic and Infra-Red Spectroscopic Techniques for Detection of Adulteration in Food Lipids: A Review

ATR-FTIR spectroscopy and chemometric techniques for the identification of edible vegetable oils

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