FTIR spectroscopy coupled with chemometrics of multivariate calibration and discriminant analysis for authentication of extra virgin olive oil
| Autor: | Yaakob B. Che Man, Amin Ismail, Abdul Rohman, Puziah Hashim |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
food.ingredient
010401 analytical chemistry Analytical chemistry 04 agricultural and veterinary sciences Walnut oil Linear discriminant analysis 040401 food science 01 natural sciences Soybean oil 0104 chemical sciences Grape seed oil Chemometrics 0404 agricultural biotechnology food Principal component analysis Calibration Fourier transform infrared spectroscopy Food Science Mathematics |
| Zdroj: | International Journal of Food Properties. 20:S1173-S1181 |
| ISSN: | 1532-2386 1094-2912 |
| DOI: | 10.1080/10942912.2017.1336718 |
| Popis: | The objective of this study was to develop FTIR spectroscopy combined with chemometrics for authentication of extra virgin olive oil (EVOO) from grape seed oil (GSO), soybean oil (SO), and walnut oil (WO). FTIR spectra of EVOO and that mixed with GSO, SO and WO were scanned at mid infrared region (4000-650 cm−1). The optimized wavenumbers region was used for quantification of oil adulterants using multivariate calibration of partial least square (PLS) and principle component regression (PCR) as well as for classification using discriminant analysis. PLS at selected wavenumbers was preferred with R2 for the relationship between actual and predicted values of GSO, SO and WO was > 0.99. The values of root mean square error of calibration (RMSEC) were relatively low, i.e. 0.308%, 0.658% and 0.101% for GSO, SO and WO, respectively. DA at optimized frequency region could fruitfully classify EVOO and EVOO adulterated with GSO, SO and WO. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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