Abstract
The adulteration of high price oil such as essential oil of Curcuma mangga Val. (EOCM) with lower price oil is common to get economical profit. This study was to investigate the authentication of EOCM toward candlenut oil (CNO) using FTIR spectroscopy combined with multivariate calibration and discriminant analysis. The selection of CNO as adulterant oil model was due to its close similarity to EOCM in terms of FTIR spectra. Besides, EOCM has similar color with CNO, therefore, CNO is potential adulterant toward EOCM. Two multivariate calibrations of partial least square regression (PLSR) and principle component regression (PCR) along with FTIR spectra (normal versus derivatization) were optimized to get prediction models for quantification. The results showed that the combination of PLSR and normal FTIR spectra at optimized wavenumbers of 1614-1068 cm-1 was capable of predicting the levels of EOCM adulterated with CNO. Discriminant analysis was also success to differentiate the classification of EOCM and EOCM adulterated with CNO with accuracy levels of 100%. Using FTIR spectroscopy for oil authentication is rapid, simple without any chemicals, solvents, and sample preparation so that this technique is considered as a green analytical method.
Highlights
Curcuma mangga Valeton and Van Zijp., belonging to Zingiberaceae family, known as Temu mangga (Indonesia) possessing mango-like aroma, is used for flavouring steamed and baked fish due to its aromatic properties (Liu and Nair, 2019)
principal component analysis (PCA) was used to determine which oils having the closest similarity with essential oil of C. mangga (EOCM) based on the Fourier transform infrared (FTIR) spectra
The output of PCA is known of score plot of first principle component analysis (PC1) and second principle component (PC2) in which samples having similar PC1 and PC2 are similar in nature depending the variables used (Rohman and Putri, 2019)
Summary
Curcuma mangga Valeton and Van Zijp., belonging to Zingiberaceae family, known as Temu mangga (Indonesia) possessing mango-like aroma, is used for flavouring steamed and baked fish due to its aromatic properties (Liu and Nair, 2019). Its rhizome contains curcuminoids and diterpenes which have several biological activities including anti-inflammatory (Kaewkroek et al, 2010) and antioxidant effects through antiradical and reducing power evaluations (Indis and Kurniawan, 2016; Tamta et al, 2016). This plant is reported to have wound healing effects after tissue damage (Sriroda and Tewtrakul, 2019). The mango-like aroma in C. mangga originates from volatile components present in essential oils. Some chemical components have been identified from the essential oil of C. mangga (EOCM). Wong et al (1999) reported that EOCM contained 44 components in which monoterpene hydrocarbons were dominant, followed by β-myrcene, (E)-β-ocimene, β-pinene and α-pinene. EOCM has been reported to show the strong antibacterial activities against Staphylococcus aureus, Bacillus cereus, Pseudomonas aeruginosa, antifungal activity against Candida albicans and Cryptococcus neoformans (Kamazeri et al, 2012) and antioxidant activities (Jena et al, 2017)
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