Abstract
The purpose of this study was to optimize Fourier transform infrared (FTIR) spectroscopy in combination with multivariate calibrations (partial least square and principle component regression) for determination of extra virgin olive oil (EVOO) in quaternary mixture systems with grape seed oil (GSO), rice bran oil (RBO) and walnut oil (WO). FTIR spectra of EVOO in quaternary mixtures were subjected to several treatments including mean centering (MC), standard normal variate, and spectra derivatives. The combined frequency regions of 1200–900 and 2949–2885 cm–1were used for determination of EVOO. Using partial least square calibration, FTIR normal spectra treated with MC model give the highest values of coefficient of determination (R2) and the lowest values of root mean square error of calibration (RMSEC). TheR2value obtained for the relationship between actual and FTIR predicted value of EVOO was >0.99 with RMSEC value of 1.55% (v/v). The developed PLS model was further used to calculate EVOO in prediction samples, and the root mean square error of prediction obtained was 3.65% (v/v).
Highlights
Extra virgin olive oil (EVOO) is high value edible oils and is considered as functional food oil due to its capability to provide specific body functions [9]
Fourier transform infrared (FTIR) spectroscopy combined with multivariate calibration of partial least square (PLS) and principal component regression (PCR) has been developed for analysis of EVOO in binary [1,17] and ternary mixtures with other oils [18]
FTIR spectroscopy combined with PLS and PCR as well as coupled with several treatments was optimized for determination of EVOO in quaternary mixture systems with grape seed oil, rice bran oil and walnut oil
Summary
Extra virgin olive oil (EVOO) is high value edible oils and is considered as functional food oil due to its capability to provide specific body functions [9]. FTIR spectroscopy has been considered as an attractive and powerful analytical technique for analysis of edible fats and oils [20]. A. Rohman and Y.B. Che Man / Rapid analysis of extra virgin olive oil using FTIR spectroscopy fast and is receiving popularity for the quantification of edible fats and oils in the mixture due to its ability to use the complete spectral information, frequently with no excessive sample separation [2]. FTIR spectroscopy combined with multivariate calibration of PLS and PCR has been developed for analysis of EVOO in binary [1,17] and ternary mixtures with other oils [18]. FTIR spectroscopy combined with PLS and PCR as well as coupled with several treatments was optimized for determination of EVOO in quaternary mixture systems with grape seed oil, rice bran oil and walnut oil
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