scholarly journals FTIR spectroscopy coupled with chemometrics of multivariate calibration and discriminant analysis for authentication of extra virgin olive oil

2017 ◽  
Vol 20 (sup1) ◽  
pp. S1173-S1181 ◽  
Author(s):  
Abdul Rohman ◽  
Yaakob bin Che Man ◽  
Amin Ismail ◽  
Puziah Hashim
Keyword(s):  
Discriminant Analysis ◽  
Olive Oil ◽  
Ftir Spectroscopy ◽  
Multivariate Calibration ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil

Quantification of Lard in the Mixture with Olive Oil in Cream Cosmetics Based on FTIR Spectra and Chemometrics for Halal Authentication

2014 ◽  
Vol 69 (1) ◽  
Author(s):  
Abdul Rohman ◽  
Intan Gupitasari ◽  
Purwanto Purwanto ◽  
Kuwat Triyana ◽  
Arieff Salleh Rosman ◽  
...  
Keyword(s):  
Olive Oil ◽  
Ftir Spectroscopy ◽  
Multivariate Calibration ◽  
Virgin Olive Oil ◽  
Sampling Technique ◽  
Extra Virgin Olive Oil ◽  
Ftir Spectra ◽  
Halal Authentication ◽  
Extracting Solvent

The presence of lard (LD) in cosmetics products is a serious matter for certain religion, like Islam. The Muslim community is not allowed to use cosmetics products containing pig derivatives such as LD. Therefore, analysis of LD in cosmetics products is highly needed. The present study highlighted the employment of Fourier transform infrared (FTIR) spectroscopy in combination with chemometrics of multivariate calibration and principle component analysis (PCA) for quantitative analysis and classification of LD in the binary mixture with extra virgin olive oil (EVOO) as oil base in cream formulations for halal authentication. The lipid component in cream was extracted using liquid-liquid extraction using hexane as extracting solvent, and the lipid obtained was subjected to FTIR spectra measurement, using horizontal attenuated total reflectance as sampling technique. The result showed that FTIR spectroscopy in combination with partial least squares can be used to quantify the levels of LD in the mixture with EVOO in cosmetics creams using the combined frequency regions of 1785-702 cm-1 and 3020-2808 cm-1. PCA using absorbance intensities at 1200 – 1000 cm-1 as variables has been successfully used for the classification of cream with and without LD in the formulation. The developed method is rapid and not involving the excessive sample preparation.

scholarly journals Fourier Transform Infrared Spectroscopy (FTIR) coupled with multivariate calibration and discriminant analysis for authentication of extra virgin olive oil from rambutan seed fat

Food Research ◽  
2019 ◽  
pp. 727-733 ◽  
Author(s):  
Nurwahidah A.T. ◽  
Rumiyati ◽  
Riyanto S. ◽  
Nurrulhidayah, A.F. ◽  
Betania K. ◽  
...  
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Discriminant Analysis ◽  
Olive Oil ◽  
Fourier Transform Infrared Spectroscopy ◽  
Prediction Models ◽  
Multivariate Calibration ◽  
Virgin Olive Oil ◽  
Fourier Transform Infrared ◽  
Extra Virgin Olive Oil

The adulteration practice in pharmaceutical industries, especially in fats and oils used as a vehicle in some pharmaceutical products must be identified to assure its quality. In this study, Fourier Transform Infrared Spectroscopy (FTIR) in combination with chemometrics techniques of multivariate calibration and discriminant analysis (DA) were used for the authentication of extra virgin olive oil (EVOO) from rambutan seed fat (RSF). EVOO, RSF, and the mixture of EVOO-RSF were scanned using FTIR spectrophotometer at mid-infrared region (4000-650 cm-1 ). The results showed that normal FTIR spectra at wavenumbers region of 1446.8-1409.7 cm-1 and 2368.6-1769.9 cm-1 combined with principle component regression (PCR) offered the best quantitative model for prediction of RSF levels in EVOO. The coefficient of determination (R2 ) values obtained for the relationship between actual values of RSF and predicted values were of 0.9955 and 0.9915 in calibration and prediction models, respectively. The errors in calibration and prediction models were relatively low, accounting of 2.17% and 3.68%, respectively. The classification model between unadulterated or pure EVOO and adulterated EVOO with RSF was successfully carried out using DA at wavenumbers of 3100-1000 cm-1 without any samples mistakenly classified into the wrong group. FTIR spectroscopy in combination with chemometrics offered effective tools for authentication of EVOO against the adulteration practice.

Classification of extra virgin olive oil and verification of adulteration using digital images and discriminant analysis

2015 ◽  
Vol 7 (20) ◽  
pp. 8839-8846 ◽  
Author(s):  
Karla Danielle Tavares de Melo Milanez ◽  
Márcio José Coelho Pontes
Keyword(s):  
Pattern Recognition ◽  
Discriminant Analysis ◽  
Soybean Oil ◽  
Olive Oil ◽  
Digital Images ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Pattern Recognition Methods

This work proposes a new methodology based on digital images and supervised pattern recognition methods for the classification of extra virgin olive oil (EVOO) samples with respect to brand (A, B and C) and verification of adulteration with soybean oil.

scholarly journals Evaluation of Extra Virgin Olive Oil Adulteration with Edible Oils using ATR-FTIR Spectroscopy

2020 ◽  
Vol 5 (1) ◽  
pp. 35-44
Author(s):  
Nuraznee Mashodi ◽  
Nurul Yani Rahim ◽  
Norhayati Muhammad ◽  
Saliza Asman
Keyword(s):  
Linear Regression ◽  
Olive Oil ◽  
Ftir Spectroscopy ◽  
Corn Oil ◽  
Edible Oils ◽  
Limit Of Detection ◽  
Linear Regression Analysis ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Regression Graph

Extra virgin olive oil (EVOO) is categorized as expensive oil due to high-quality nutritional value. Unfortunately, EVOO is easily adulterated with other low-quality edible oils. Therefore, this study was done to differentiate and analyze the adulteration of EVOO with other edible oils using Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR) spectroscopy. The study was used several edible oils included canola oil, corn oil, sunflower oil, and soybean oil as an adulterant for EVOO. The adulterant EVOO samples were prepared by mixing with dissimilar concentrations of the solely edible oils (20 %, 40 %, 60 % and 80 % (v/v)). The main functional groups of EVOO and other edible oils are O-H, C-H, C=C and C=O groups were assigned around 3500 cm-1, 2925 cm-1, 3006 cm-1 and 1745 cm-1 wavenumbers, respectively. From the comparison of EVOO and other adulterant edibles oil spectra, it showed that the EVOO has the lowest absorbance intensity at around 3006 cm-1 represented double bond which is closely related to the composition of oil sample. The adulteration of EVOO was evaluated by analysing the changes in the absorbance based on the linear regression analysis graph of the bands at 3006 and 2925 cm-1 and the limit of detection (LOD) was measured. The graph of A3008/A2925 with good relative coefficients (R2) and lower LOD is more favourable than the linear regression graph of A3006 versus percentage of edible oils added in EVOO. This study showed that ATR-FTIR spectroscopy is a convenient tool for analysing the adulteration of EVOO.

Evaluation of extra-virgin olive oil adulteration using FTIR spectroscopy combined with multivariate algorithms

2018 ◽  
Vol 10 (4) ◽  
pp. 411-421 ◽  
Author(s):  
Y. Xu ◽  
M.M. Hassan ◽  
F.Y.H. Kutsanedzie ◽  
H.H. Li ◽  
Q.S. Chen
Keyword(s):  
Olive Oil ◽  
Ftir Spectroscopy ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil

scholarly journals Study of adulteration of extra virgin olive oil with peanut oil using FTIR spectroscopy and chemometrics

2015 ◽  
Vol 1 (1) ◽  
pp. 1018695 ◽  
Author(s):  
Magda Vasconcelos ◽  
Luis Coelho ◽  
Ana Barros ◽  
José Manuel Marques Martins de Almeida
Keyword(s):  
Olive Oil ◽  
Ftir Spectroscopy ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Peanut Oil

The Use of FTIR Spectroscopy and Chemometrics for Rapid Authentication of Extra Virgin Olive Oil

2013 ◽  
Vol 91 (2) ◽  
pp. 207-213 ◽  
Author(s):  
Abdul Rohman ◽  
Y. B. Che Man ◽  
Farahwahida Mohd. Yusof
Keyword(s):  
Olive Oil ◽  
Ftir Spectroscopy ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil

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

2011 ◽  
Vol 26 (3) ◽  
pp. 203-211 ◽  
Author(s):  
Abdul Rohman ◽  
Y. B. Che Man
Keyword(s):  
Root Mean Square Error ◽  
Olive Oil ◽  
Ftir Spectroscopy ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Partial Least Square ◽  
Least Square ◽  
Mean Square ◽  
Quaternary Mixture

The purpose of this study was to optimize Fourier transform infrared (FTIR) spectroscopy in combination with multivariate calibrations (partial least square and principle component regression) for determination of extra virgin olive oil (EVOO) in quaternary mixture systems with grape seed oil (GSO), rice bran oil (RBO) and walnut oil (WO). FTIR spectra of EVOO in quaternary mixtures were subjected to several treatments including mean centering (MC), standard normal variate, and spectra derivatives. The combined frequency regions of 1200–900 and 2949–2885 cm–1were used for determination of EVOO. Using partial least square calibration, FTIR normal spectra treated with MC model give the highest values of coefficient of determination (R2) and the lowest values of root mean square error of calibration (RMSEC). TheR2value obtained for the relationship between actual and FTIR predicted value of EVOO was >0.99 with RMSEC value of 1.55% (v/v). The developed PLS model was further used to calculate EVOO in prediction samples, and the root mean square error of prediction obtained was 3.65% (v/v).

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