FTIR spectroscopy is a promising method for quantification of edible oils. Three edible oils, namely, red fruit oil (RFO), corn oil (CO), and soybean oil (SO), in ternary mixture system were quantitatively analyzed using FTIR spectroscopy in combination with partial least square (PLS). FTIR spectra of edible oils in ternary mixture were subjected to several treatments including normal spectra and their derivative. Using PLS calibration, the first derivative FTIR spectra can be exploited for determination of RFO; meanwhile, the second derivative spectra were preferred for determination of CO and SO. The R2 values obtained for the relationship between actual and FTIR predicted values of RFO, CO, and SO were 0.9863, 0.9276, and 0.9693, respectively. The root mean square error of calibration (RMSEC) values obtained were 1.59, 1.72, and 1.60% (v/v) for RFO, CO, and SO, respectively. The result showed that FTIR spectroscopy offers accurate and reliable technique for quantitative analysis of RFO, CO, and SO simultaneously in ternary mixture systems. Besides, the developed method can be extended for analysis of CO and SO as adulterants in RFO.
Automated and Simultaneous Determination of Free Fatty Acids and Peroxide Values in Edible Oils by FTIR Spectroscopy Using Spectral Reconstitution