Simultaneous quantitative analysis of two functional food oils, extra virgin olive oil and virgin coconut oil using FTIR spectroscopy and multivariate calibration

• Main Authors: Abdul Rohman, Che Man, Yaakob
• Format: Article
• Language: English; English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2011
• Online Access: http://psasir.upm.edu.my/id/eprint/24122/1/24122.pdf; http://psasir.upm.edu.my/id/eprint/24122/; http://www.ifrj.upm.edu.my/18%20%2804%29%202011/%283%29IFRJ-2011-069.pdf
• Institution: Universiti Putra Malaysia

Two functional food oils, namely extra virgin olive oil (EVOO) and virgin coconut oil (VCO) have been analyzed simultaneously using Fourier transform infrared (FTIR) spectroscopy. The performance of multivariate calibration of principle component regression (PCR) and partial least square regression (PLSR) was evaluated in order to give the best prediction model for such determination. FTIR spectra were treated with several treatments including mean centering (MC), derivatization, and standard normal variate (SNV) at the combined frequency regions of 3050 – 3000, 1660 – 1650, and 1200 – 900 cm-1. Based on its capability to give the highest values of coefficient of correlation (R) for the relationship between actual value of EVOO/VCO and FTIR predicted value together with the lowest values of root mean square error of calibration (RMSEC), PLSR with mean centered-first derivative spectra was chosen for simultaneous determination of EVOO and VCO. It can be concluded that FTIR spectroscopy combined with multivariate calibration of PLSR was successfully applied to simultaneously quantify EVOO and VCO with acceptable parameters.