Potential Use of FTIR-ATR Spectroscopic Method for Determination of Virgin Coconut Oil and Extra Virgin Olive Oil in Ternary Mixture Systems

Abstract

The aim of this study was to investigate the feasibility of Fourier-transform infrared (FTIR) spectroscopy combined with multivariate calibrations of partial least square (PLS) and principle component regression (PCR) for analysis of virgin coconut oil (VCO) in the ternary mixture with palm oil (PO) and olive oil, and for analysis of extra virgin olive oil (EVOO) mixed with soybean oil (SO) and corn oil (CO). The spectra of individual oils and their blends with certain concentrations were scanned using horizontal attenuated total reflectance accessory at mid-infrared region of 4,000-650 cm −1 . The optimal frequency regions selected for calibration models were based on its ability to give the highest values of coefficient of determination (R 2 ) and the lowest values of root mean standard error of calibration (RMSEC). PLS was slightly better for quantitative analysis of VCO and EVOO compared with PCR. VCO in ternary mixtures is successfully determined at frequency region of 1,200-1,000 using second derivative FTIR spectra with R 2 and RMSEC values of 0.999 and 0.200, respectively. Meanwhile, EVOO is best determined at 1,200-1,000 using first derivative FTIR spectra with R 2 and RMSEC values of 0.999 and 0.975, respectively. The results showed that FTIR spectroscopy offers accurate and reliable technique for quantitative analysis of VCO and EVOO in ternary systems. In addition, the developed method can be used for the monitoring of VCO and EVOO adulteration with cheaper oils like PO in VCO as well as SO and CO in EVOO.

Determination of Frying Quality of Vegetable Oils used for Preparing Falafel using Infrared Spectroscopy and Multivariate Calibration

“…The position of fundamental bands in IR region is very well defined (Bellamy 1975). Significant applications of (FTIR) in vegetable oil adulteration, analysis, and identification have been reported in the literature (Khan et al 2010, Rohman and Che Man 2010, Shiroma and Rodriguez-Saona 2009, and van de Voort et al 2008. FTIR spectroscopy depicted all spectral features originating from vibrations of chemical bonds (or functional groups) in the molecules (Khan et al 2010).…”

“…The peaks appeared at 1,762.9, 1,753.2, 11,992.2, and 1,118.7 cm −1 were attributed to -C-O and -C=O bonds stretching(Rohman and Che Man 2010). The peak at 721.4 cm −1 is attributed to the cis-CH=CH-bond pending that present in unsaturated fatty acids(Lerma-García et al 2010).…”

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

“…FTIR spectroscopy combined with multivariate calibration of PLS and PCR has been developed for analysis of EVOO in binary [1,17] and ternary mixtures with other oils [18]. Besides, FTIR spectroscopy was also used for determination of animal fats in quaternary mixture [15] and for authentication of Nigella sativa seed oil [19].…”

Application of Fast Gas Chromatography and Fourier Transform Infrared Spectroscopy for Analysis of Lard Adulteration in Virgin Coconut Oil

“…Therefore, this instrument is perfect for food quality control duty, as it also does not demand a laborious sample preparation and welltrained personnel to operate it in the analysis of fats and oils. This technique has been successfully used to analyze VCO in ternary mixture system with palm oil and olive oil (Rohman and Che Man 2010a), however, the presence of LD in VCO has not been reported yet.…”