Abstract
Objective: The objective of this study was to evaluate the capability of fourier transform infrared (FTIR) spectroscopy in combination with multivariate calibration for prediction of free fatty acids (FFA) in Pangasius hypopthalmus (P. hypopthalmus) oil.Methods: FFA content in P. hypopthalmus oil was determined by attenuated total reflectance-FTIR spectroscopy. P. hypopthalmus oil derived from Pangasius’s meat (MP), and Pangasius’s liver and fat (LFP) were subjected to heat treatments. Determination of FFA content in P. hypopthalmus oil’s was performed by gas chromatography-flame ionization detector.Results: Oleic acid was found to be the main fatty acid component in P. hypopthalmus oil. FTIR spectra of P. hypopthalmus oil has 3 main peaks, C-H bonds of cis-form of fatty acid showed the stretching vibration, symmetric and asymmetric vibrations of the C-H2 and C-H3 aliphatic group and vibrations of the carbonyl (C=O) ester derived from the oil triacylglycerols. Principal component regression (PCR) model showed a better performance than the partial least square (PLS) model. PCR at wavenumbers of 1200-1000 cm-1 with first derivative treatment was chosen for FFA prediction, which resulted in a coefficient of determination (R2) value of 0.9417, root means square error of calibration (RMSEC) of 0.725%, and root mean square error of prediction (RMSEP) value of 2.40%, respectively.Conclusion: FTIR spectroscopy combined with PCR can be used as an alternative method for analysis of fatty acid contents.
Highlights
Pangasius hypopthalmus is one of the widely consumed fish commodities in Indonesia which it’s production has increased significantly over the last few years
The profiles of fatty acids in P. hypopthalmus oil were determined by gas chromatography-flame ionization detector (GC-FID) according to Rohman and Che Man method [16]
The number of short chain fatty acids affect the consistency of P. hypopthalmus oil, it appears partly solidified at room temperature, respectively
Summary
FFA content in P. hypopthalmus oil was determined by attenuated total reflectance-FTIR spectroscopy. P. hypopthalmus oil derived from Pangasius’s meat (MP), and Pangasius’s liver and fat (LFP) were subjected to heat treatments. Determination of FFA content in P. hypopthalmus oil’s was performed by gas chromatography-flame ionization detector
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