Statistical FT-IR Spectroscopy for the Characterization of 17 Vegetable Oils

Abstract

Vegetable oils have been utilized for centuries in the food, cosmetic, and pharmaceutical industries, and they contribute beneficially to overall human health, to active skincare, and to effective treatments. Monitoring of the vegetable oils is carried out by the methods described in the European Pharmacopeia, which is time-consuming, has poor repeatability, and involves the use of toxic organic chemicals and expensive laboratory equipment. Many successful studies using IR spectroscopy have been carried out for the detection of geographical origin and adulteration as well as quantification of oxidation parameters. The aim of our research was to explore FT-IR spectroscopy for assessing the quality parameters and fatty acid composition of cranberry, elderberry, borage, blackcurrant, raspberry, black mustard, walnut, sea buckthorn, evening primrose, rosehip, chia, perilla, black cumin, sacha inchi, kiwi, hemp, and linseed oil. Very good models were obtained for the α-linolenic acid and linoleic acid contents, with R2 = 1.00; Rv2 values of 0.98, 0.92, 0.89, and 0.84 were obtained for iodine value prediction, stearic acid content, palmitic acid content, and unsaponifiable matter content, respectively. However, we were not able to obtain good models for all parameters, and the use of the same process for variable selection was found to be not suitable for all cases.

2-Pyridinecarboxaldehyde-Modified Chitosan–Silver Complexes: Optimized Preparation, Characterization, and Antibacterial Activity

“…Infrared spectroscopy is a sensitive method used to analyze the molecular chemical structure of materials, which is suitable for determining macromolecules in different states, concentrations, and environments. Therefore, it is an effective tool for determining the changes in the chemical structure of polymers [25,26]. FT-IR spectra of CS, PCA-CS, and the PCA-CS-Ag complex are shown in Figure 5.…”

Discrimination and authentication of lard blending with palm oil in cosmetic soap formulations

“…The European Pharmacopoeia (EP) standards should be followed when using oil for aesthetic and health benefits. The composition of fatty acids, saponification value, hydroxyl value, peroxide value, iodine value, ester value and unsaponifiable matter are among the parameters recognized by the EP for evaluating vegetable oils [10]. In identifying oil adulteration, standard titrimetric techniques, including total polar content (TPC), quantitative chemical analysis of free fatty acids (FFAs), total polar viscosity and specific gravity, are frequently employed [11].…”