Authentication of Patin Fish Oil (Pangasius micronemus) using FTIR Spectroscopy Combined with Chemometrics

Abstract

Authentication of Patin fish oil (MIP) is essential to prevent adulteration practice, to ensure quality, nutritional value, and product safety. The purpose of this study is to apply the FTIR spectroscopy combined with chemometrics for MIP authentication. The chemometrics method consists of principal component regression (PCR) and partial least square regression (PLSR). PCR and PLSR were used for multivariate calibration, while for grouping the samples using discriminant analysis (DA) method. In this study, corn oil (MJ) was used as an adulterate. Twenty-one mixed samples of MIP and MJ were prepared with the adulterate concentration range of 0-50%. The best authentication model was obtained using the PLSR technique using the first derivative of FTIR spectra at a wavelength of 650-3432 cm-1. The coefficient of determination (R2) for calibration and validation was obtained 0.9995 and 1.0000, respectively. The value of root mean square error of calibration (RMSEC) and root mean square error of prediction (RMSEP) were 0.397 and 0.189. This study found that the DA method can group the samples with an accuracy of 99.92%.