Abstract
The adulteration practice in fats and oils industry can be in the form of addition or substitution high quality oils such as Gabus Fish oil (GFO) with lower price oils. This research highlighted the application of FTIR spectroscopy combined with multivariate calibrations and discriminant analysis (DA) for quantitative analysis and classification of oil adulterants of palm oil (PO) and corn oil (CO) in GFO. The methods involved preparation of training/calibration and validation samples, scanning of samples using FTIR spectrophotometer using attenuated total reflectance, development of calibration and validation models for quantitative analysis of oil adulterants assisted with multivariate calibrations and classification between genuine GFO and GFO adulterated with PO and CO using discriminant analysis. The quantitative analysis of PO in ternary mixtures with CO as an adulterant in GFO was carried out using first derivative spectra at wavenumbers of 3200-600 cm-1 assisted with partial least square (PLS), while quantitative analysis of CO in ternary mixture with PO and GFO was performed using first derivative spectra at wavenumbers region of 3200-2700 cm-1 assisted with principle component regression (PCR). The R2 values for the correlation between actual and predicted values of PO and CO in ternary mixtures either in calibration or prediction samples were of > 0.97 with low errors. In addition, DA using the same wavenumbers region as used in the quantitative analysis could classify or discriminate genuine GFO and GFO mixed/adulterated with PO and CO with an accuracy level of 100%. FTIR spectroscopy using suitable wavenumbers region combined with PLS, PCR and DA could be proposed as analytical tools for quantification and classification of oil adulterants in GFO.
Highlights
The adulteration of food including fats and oils is an emerging issue recently which is motivated by economic reasons to get the profits
Combined with multivariate analysis or chemometrics, Fourier transform infrared (FTIR) spectroscopy is widely applied for authentication of edible oils in binary mixtures including the authentication of olive oil with some vegetable oils (Lerma-García et al, 2010), authentication of Patin fish oil (Putri et al, 2019), detection of adulteration in red fruit oil (Rohman et al, 2014), analysis of sesame adulterated with corn oil (Fadzlillah et al, 2014), and authentication of virgin coconut oil with canola oil (Man and Rohman, 2013)
Most of these applications are related to binary mixtures, and study on the application of FTIR spectroscopy combined with chemometrics for authentication of high price oils in ternary mixtures is limited
Summary
The adulteration of food including fats and oils is an emerging issue recently which is motivated by economic reasons to get the profits. Combined with multivariate analysis or chemometrics, FTIR spectroscopy is widely applied for authentication of edible oils in binary mixtures including the authentication of olive oil with some vegetable oils (Lerma-García et al, 2010), authentication of Patin fish oil (Putri et al, 2019), detection of adulteration in red fruit oil (Rohman et al, 2014), analysis of sesame adulterated with corn oil (Fadzlillah et al, 2014), and authentication of virgin coconut oil with canola oil (Man and Rohman, 2013) Most of these applications are related to binary mixtures, and study on the application of FTIR spectroscopy combined with chemometrics for authentication of high price oils in ternary mixtures is limited. This study highlighted the application of FTIR spectroscopy combined with chemometrics for the simultaneous analysis of palm oil (PO) and corn oil (CO) in ternary mixtures with Gabus fish oil (GFO) intended for authentication of GFO from PO and CO
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