Application of Raman spectroscopy and chemometrics for quality controls of fats and oils: a review
Edible fats and oils, composed of triacylglycerols (TAG) and some minor components having beneficial effects to human health such as lipid-soluble vitamins, carotenoids, and phenolics compounds, are essential to human diets because they are good energy sources. Some edible fats and oils had high pri...
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2021
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my.iium.irep.954382021-12-31T01:51:10Z http://irep.iium.edu.my/95438/ Application of Raman spectroscopy and chemometrics for quality controls of fats and oils: a review Windarsih, Anjar Lestari, Lily Arsanti Erwanto, Yuny Anggita Rosiana, Putri Irnawati, Irnawati Ahmad Fadzillah, Nurrulhidayah Nuning, Rahmawati Abdul, Rohman QD Chemistry Edible fats and oils, composed of triacylglycerols (TAG) and some minor components having beneficial effects to human health such as lipid-soluble vitamins, carotenoids, and phenolics compounds, are essential to human diets because they are good energy sources. Some edible fats and oils had high price in the market which are lucrative to be adulterated with lower priced ones to gain the economical profits. Therefore, it is essential to assure the quality of edible fats and oils to fulfill the requirements and to detect the possibility of adulterated products using reliable analytical methods. Vibrational spectroscopies consisting of infrared and Raman are widely applied for analysis of edible fats and oils. In this review, Raman spectroscopy combined with chemometrics has been highlighted for quality control and authentication analysis of edible fats and oils either in raw materials or in food products. Taylor and Francis Ltd. 2021-12-22 Article PeerReviewed application/pdf en http://irep.iium.edu.my/95438/1/95438_Application%20of%20Raman%20spectroscopy.pdf Windarsih, Anjar and Lestari, Lily Arsanti and Erwanto, Yuny and Anggita Rosiana, Putri and Irnawati, Irnawati and Ahmad Fadzillah, Nurrulhidayah and Nuning, Rahmawati and Abdul, Rohman (2021) Application of Raman spectroscopy and chemometrics for quality controls of fats and oils: a review. Food Reviews International. ISSN 8755-9129 E-ISSN 1525-6103 https://www.tandfonline.com/doi/full/10.1080/87559129.2021.2014860?scroll=top&needAccess=true https://doi.org/10.1080/87559129.2021.2014860 |
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QD Chemistry Windarsih, Anjar Lestari, Lily Arsanti Erwanto, Yuny Anggita Rosiana, Putri Irnawati, Irnawati Ahmad Fadzillah, Nurrulhidayah Nuning, Rahmawati Abdul, Rohman Application of Raman spectroscopy and chemometrics for quality controls of fats and oils: a review |
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Edible fats and oils, composed of triacylglycerols (TAG) and some minor components having beneficial effects to human health such as lipid-soluble vitamins, carotenoids, and phenolics compounds, are essential to human diets because they are good energy sources. Some edible fats and oils had high price in the market which are lucrative to be adulterated with lower priced ones to gain the economical profits. Therefore, it is essential to assure the quality of edible fats and oils to fulfill the requirements and to detect the possibility of adulterated products using reliable analytical methods. Vibrational spectroscopies consisting of infrared and Raman are widely applied for analysis of edible fats and oils. In this review, Raman spectroscopy combined with chemometrics has been highlighted for quality control and authentication analysis of edible fats and oils either in raw materials or in food products. |
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Article |
author |
Windarsih, Anjar Lestari, Lily Arsanti Erwanto, Yuny Anggita Rosiana, Putri Irnawati, Irnawati Ahmad Fadzillah, Nurrulhidayah Nuning, Rahmawati Abdul, Rohman |
author_facet |
Windarsih, Anjar Lestari, Lily Arsanti Erwanto, Yuny Anggita Rosiana, Putri Irnawati, Irnawati Ahmad Fadzillah, Nurrulhidayah Nuning, Rahmawati Abdul, Rohman |
author_sort |
Windarsih, Anjar |
title |
Application of Raman spectroscopy and chemometrics for quality controls of fats and oils: a review |
title_short |
Application of Raman spectroscopy and chemometrics for quality controls of fats and oils: a review |
title_full |
Application of Raman spectroscopy and chemometrics for quality controls of fats and oils: a review |
title_fullStr |
Application of Raman spectroscopy and chemometrics for quality controls of fats and oils: a review |
title_full_unstemmed |
Application of Raman spectroscopy and chemometrics for quality controls of fats and oils: a review |
title_sort |
application of raman spectroscopy and chemometrics for quality controls of fats and oils: a review |
publisher |
Taylor and Francis Ltd. |
publishDate |
2021 |
url |
http://irep.iium.edu.my/95438/1/95438_Application%20of%20Raman%20spectroscopy.pdf http://irep.iium.edu.my/95438/ https://www.tandfonline.com/doi/full/10.1080/87559129.2021.2014860?scroll=top&needAccess=true https://doi.org/10.1080/87559129.2021.2014860 |
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1720979920955375616 |