scholarly journals Quantification and Classification of Corn and Sunflower Oils as Adulterants in Olive Oil Using Chemometrics and FTIR Spectra

2012 ◽  
Vol 2012 ◽  
pp. 1-6 ◽  
Author(s):  
Abdul Rohman ◽  
Y. B. Che Man
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Ftir Spectra ◽  
Partial Least Square ◽  
Least Square ◽  
Coefficient Of Determination ◽  
Calibration Model ◽  
Sunflower Oils

Commercially, extra virgin olive oil (EVOO) is subjected to be adulterated with low-price oils having similar color to EVOO. Fourier transform infrared (FTIR) spectroscopy combined with chemometrics has been successfully used for classification and quantification of corn (CO) and sunflower oils (SFOs) in EVOO sets. The combined frequency regions of 3027–3000, 1076–860, and 790–698 cm-1were used for classification and quantification of CO in EVOO; meanwhile, SFO was analyzed using frequency regions of 3025–3000 and 1400–985 cm-1. Discriminant analysis can make classification of pure EVOO and EVOO adulterated with CO and SFO with no misclassification reported. The presence of CO in EVOO was determined with the aid of partial least square calibration using FTIR normal spectra. The calibration and validation errors obtained in CO's quantification are 0.404 and 1.13%, respectively. Meanwhile, the first derivative FTIR spectra and PLS calibration model were preferred for quantification of SFO in EVOO with high coefficient of determination (R2) and low errors, either in calibration or in validation sample sets.

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 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).

scholarly journals 1H NMR Spectroscopy to Characterize Italian Extra Virgin Olive Oil Blends, Using Statistical Models and Databases Based on Monocultivar Reference Oils

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1797
Author(s):  
Chiara Roberta Girelli ◽  
Francesca Calò ◽  
Federica Angilè ◽  
Lucia Mazzi ◽  
Daniele Barbini ◽  
...  
Keyword(s):  
Olive Oil ◽  
1H Nmr ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Partial Least Square ◽  
Least Square ◽  
Minor Components ◽  
Multivariate Statistical ◽  
Oil Blends ◽  
Fat Consumption

During the last few years, the global demand for extra virgin olive oil (EVOO) is increased. Olive oil represents a significant percentage of world fat consumption determining an important development of its market. In this context, the problems related to counterfeiting and product fraud is becoming extremely relevant. Thus, the quality and authenticity control of EVOOs is nowadays mandatory. In this study we focused on the use of 1H NMR technique associated with multivariate statistical analysis to characterize Italian EVOOs commercial blends. In particular, a specific database including 126 monocultivar EVOOs reference samples, was used to characterize a total of 241 Italian EVOOs blends over four consecutive harvesting years. Moreover, the effect of the minor components (phenolic compounds) on the qualitative characterization of blended EVOOs was also evaluated. The correlation analysis of classification scores obtained using two pairwise orthogonal partial least square-discriminant analysis models (built with major and combined major–minor components NMR data) revealed that both could be profitably used to generally classify the studied Coratina containing blends.

scholarly journals Application of FTIR Spectroscopy and Chemometrics for Halal Authentication of Beef Meatball Adulterated with Dog Meat

2018 ◽  
Vol 18 (2) ◽  
pp. 376 ◽  
Author(s):  
Wiranti Sri Rahayu ◽  
Abdul Rohman ◽  
Sudibyo Martono ◽  
Sudjadi Sudjadi
Keyword(s):  
Ftir Spectroscopy ◽  
Reliable Method ◽  
Cross Validation ◽  
Partial Least Square ◽  
Least Square ◽  
Coefficient Of Determination ◽  
Calibration Model ◽  
Mean Square ◽  
Folch Method ◽  
Halal Authentication

Beef meatball is one of the favorite meat-based food products among Indonesian community. Currently, beef is very expensive in Indonesian market compared to other common meat types such as chicken and lamb. This situation has intrigued some unethical meatball producers to replace or adulterate beef with lower priced-meat like dog meat. The objective of this study was to evaluate the capability of FTIR spectroscopy combined with chemometrics for identification and quantification of dog meat (DM) in beef meatball (BM). Meatball samples were prepared by adding DM into BM ingredients in the range of 0–100% wt/wt and were subjected to extraction using Folch method. Lipid extracts obtained from the samples were scanned using FTIR spectrophotometer at 4000–650 cm-1. Partial least square (PLS) calibration was used to quantify DM in the meatball. The results showed that combined frequency regions of 1782–1623 cm-1 and 1485-659 cm-1 using detrending treatment gave optimum prediction of DM in BM. Coefficient of determination (R2) for correlation between the actual value of DM and FTIR predicted value was 0.993 in calibration model and 0.995 in validation model. The root mean square error of calibration (RMSEC) and standard error of cross validation (SECV) were 1.63% and 2.68%, respectively. FTIR spectroscopy combined with multivariate analysis can serve as an accurate and reliable method for analysis of DM in meatball.

scholarly journals Application of FTIR Spectroscopy and HPLC Combined with Multivariate Calibration for Analysis of Xanthones in Mangosteen Extracts

2020 ◽  
Vol 88 (3) ◽  
pp. 35
Author(s):  
Endjang Prebawa Tejamukti ◽  
Widiastuti Setyaningsih ◽  
Irnawati ◽  
Budiman Yasir ◽  
Gemini Alam ◽  
...  
Keyword(s):  
Quantitative Analysis ◽  
Multivariate Calibration ◽  
Principal Component Regression ◽  
Principal Component ◽  
Ethanolic Extract ◽  
Ftir Spectra ◽  
Partial Least Square ◽  
Least Square ◽  
Coefficient Of Determination ◽  
Garcinia Mangostana

Mangosteen, or Garcinia mangostana L., has merged as an emerging fruit to be investigated due to its active compounds, especially xanthone derivatives such as α -mangostin (AM), γ-mangostin (GM), and gartanin (GT). These compounds had been reported to exert some pharmacological activities, such as antioxidant and anti-inflammatory, therefore, the development of an analytical method capable of quantifying these compounds should be investigated. The aim of this study was to determine the correlation between FTIR spectra and HPLC chromatogram, combined with chemometrics for quantitative analysis of ethanolic extract of mangosteen. The ethanolic extract of mangosteen pericarp was prepared using the maceration technique, and the obtained extract was subjected to measurement using instruments of FTIR spectrophotometer at wavenumbers of 4000–650 cm−1 and HPLC, using a PDA detector at 281 nm. The data acquired were subjected to chemometrics analysis of partial least square (PLS) and principal component regression (PCR). The result showed that the wavenumber regions of 3700–2700 cm−1 offered a reliable method for quantitative analysis of GM with coefficient of determination (R2) 0.9573 in calibration and 0.8134 in validation models, along with RMSEC value of 0.0487% and RMSEP value 0.120%. FTIR spectra using the second derivatives at wavenumber 3700–663 cm−1 with coefficient of determination (R2) >0.99 in calibration and validation models, along with the lowest RMSEC value and RMSEP value, were used for quantitative analysis of GT and AM, respectively. It can be concluded that FTIR spectra combined with multivariate are accurate and precise for the analysis of xanthones.

Hyperspectral Imaging for Predicting Soluble Solid Content of Starfruit

2015 ◽  
Vol 73 (1) ◽  
Author(s):  
Feri Candra ◽  
Syed Abd. Rahman Abu Bakar
Keyword(s):  
Hyperspectral Imaging ◽  
Near Infrared ◽  
Imaging System ◽  
Solid Content ◽  
Partial Least Square ◽  
Least Square ◽  
Coefficient Of Determination ◽  
Soluble Solid Content ◽  
Calibration Model ◽  
Soluble Solid

Hyperspectral imaging technology is a powerful tool for non-destructive quality assessment of fruits. The objective of this research was to develop novel calibration model based on hyperspectral imaging to estimate soluble solid content (SSC) of starfruits. A hyperspectral imaging system, which consists of a near infrared  camera, a spectrograph V10, a halogen lighting and a conveyor belt system, was used in this study to acquire hyperspectral  images of the samples in visible and near infrared (500-1000 nm) regions. Partial least square (PLS) was used to build the model and to find the optimal wavelength. Two different masks were applied for obtaining the spectral data. The optimal wavelengths were evaluated using multi linear regression (MLR). The coefficient of determination (R2) for validation using the model with first mask (M1) and second mask (M2) were 0.82 and 0.80, respectively.

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 Attenuated Total Reflectance-FTIR Spectra Combined with Multivariate Calibration and Discrimination Analysis for Analysis of Patchouli Oil Adulteration

2019 ◽  
Vol 20 (1) ◽  
pp. 1
Author(s):  
Zaki Fahmi ◽  
Mudasir Mudasir ◽  
Abdul Rohman
Keyword(s):  
Root Mean Square Error ◽  
Ftir Spectroscopy ◽  
Mean Square Error ◽  
Root Mean Square ◽  
Multivariate Calibration ◽  
Ftir Spectra ◽  
Partial Least Square ◽  
Least Square ◽  
Calibration Model ◽  
Mean Square

The adulteration of high priced oils such as patchouli oil with lower price ones is motivated to gain the economical profits. The aim of this study was to use FTIR spectroscopy combined with chemometrics for the authentication of patchouli oil (PaO) in the mixtures with Castor Oil (CO) and Palm Oil (PO). The FTIR spectra of PaO and various vegetable oils were scanned at mid infrared region (4000–650 cm–1), and were subjected to principal component analysis (PCA). Quantitative analysis of PaO adulterated with CO and PO were carried out with multivariate calibration of Partial Least Square (PLS) regression. Based on PCA, PaO has the close similarity to CO and PO. From the optimization results, FTIR normal spectra in the combined wavenumbers of 1200–1000 and 3100–2900 cm–1 were chosen to quantify PaO in PO with coefficient of determination (R2) value of 0.9856 and root mean square error of calibration (RMSEC) of 4.57% in calibration model. In addition, R2 and root mean square error of prediction (RMSEP) values of 0.9984 and 1.79% were obtained during validation, respectively. The normal spectra in the wavenumbers region of 1200–1000 cm–1 were preferred to quantify PaO in CO with R2 value of 0.9816 and RMSEC of 6.89% in calibration, while in validation model, the R2 value of 0.9974 and RMSEP of 2.57% were obtained. Discriminant analysis was also successfully used for classification of PaO and PaO adulterated with PO and CO without misclassification observed. The combination of FTIR spectroscopy and chemometrics provided an appropriate model for authentication study of PaO adulterated with PO and CO.

Quantification and classification of vegetable oils in extra virgin olive oil samples using a portable near-infrared spectrometer associated with chemometrics

2020 ◽  
Vol 159 ◽  
pp. 105544
Author(s):  
Flavia T. Borghi ◽  
Priscilla C. Santos ◽  
Francine D. Santos ◽  
Márcia H.C. Nascimento ◽  
Thayná Corrêa ◽  
...  
Keyword(s):  
Olive Oil ◽  
Vegetable Oils ◽  
Near Infrared ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Infrared Spectrometer ◽  
Near Infrared Spectrometer

Efficient Detection of Extra Virgin Olive Oil Adulteration via UV and FTIR Spectra in combination with Heat-Mediated Oxidation Method

2021 ◽  
Author(s):  
Sepideh Gholami Khesht ◽  
E Kavusi ◽  
M Mousavi
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Peak Position ◽  
Uv Spectra ◽  
Ftir Spectra ◽  
Spectroscopic Techniques ◽  
Chemical Waste ◽  
Bending Vibrations ◽  
Efficient Detection

The main aim of this study is simple and fast authentication of extra virgin olive oil by different spectroscopic techniques individually and also in combination with minimal chemical waste. UV spectra of the EVOO and mixed olive oil samples were recorded before the heating test and then along the thermal degradation experiments at the 45- and 90-mins intervals set for the analysis.  The EVOO and mixed oils samples showed high absorption values around 240-300 nm band. The results showed that the characteristics of FTIR spectra including peak number, peak position and peak shape in mixed samples were significantly different from EVOO samples. According to the studies, the frequencies of around 2920 cm−1 and 2856 cm−1 could be related with C–H stretching (e.g. cis-double bonds) and with –C–H asymmetrical and symmetrical stretching in methylene groups. The frequency at 2925 cm−1 is associated with aliphatic CH2 groups. Around 1366 cm−1 and 1451 cm−1, these frequencies could be associated with the bending vibrations of C–H groups. The results reveal that the UV–VIS and FT-IR analytical tools are the most suitable and reliable tools to detect and quantify high levels (over 10%) of adulteration in mixes of EVO with other vegetable oils.

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