A Fourier Transform Infrared Spectroscopy Method for Analysis of Palm Oil Adulterated with Lard in Pre-Fried French fries

Man, Y. B. Che; Marina, A. M.; Rohman, Abdul; Al-Kahtani, Hassan A.; Norazura, O.

doi:10.1080/10942912.2011.631254

Cited by 26 publications

(5 citation statements)

References 17 publications

(15 reference statements)

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“…e peak at 1117 cm −1 on the contrary is attributed to the out-of-plane CH bending; according to [13], a higher abundance of oleic acyl groups in oil (18 : 1) would evidence a reduction in the peak intensity. Lard typically contains 42% of oleic acid whilst palm olein oil comprises of 38% [25]; this suggests the inverse relationship between the peak intensity and lard concentrations. Other peaks at 1236 cm −1 and 1159 cm −1 are linked to the stretching of C-O group in esters.…”

Section: Resultsmentioning

confidence: 99%

Prediction of Lard in Palm Olein Oil Using Simple Linear Regression (SLR), Multiple Linear Regression (MLR), and Partial Least Squares Regression (PLSR) Based on Fourier-Transform Infrared (FTIR)

Sim

Chai

Kimura

2018

Journal of Chemistry

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Fourier-transform infrared (FTIR) offers the advantages of rapid analysis with minimal sample preparation. FTIR in combination with multivariate approach, particularly partial least squares regression (PLSR), has been widely used for adulterant analysis. Limited study has been done to compare PLSR with other regression strategies. In this paper, we apply simple linear regression (SLR), multiple linear regression (MLR), and PLSR for prediction of lard in palm olein oil. Pure palm olein oil was adulterated with lard at different concentrations and subjected to analysis with FTIR. The marker bands distinguishing lard and palm olein oil were determined using Fisher’s weights. The marker regions were then subjected to regression analysis with the models verified based on 100 training/test sets. The prediction performance was measured based on the percentage root mean square error (%RMSE). The absorption bands at 3006 cm−1, 2852 cm−1, 1117 cm−1, 1236 cm−1, and 1159 cm−1 were identified as the marker bands. The bands at 3006 and 1117 cm−1 were found with satisfactory predictive ability, with PLSR demonstrating better prediction yielding %RMSE of 16.03 and 13.26%, respectively.

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Section: Resultsmentioning

confidence: 99%

Prediction of Lard in Palm Olein Oil Using Simple Linear Regression (SLR), Multiple Linear Regression (MLR), and Partial Least Squares Regression (PLSR) Based on Fourier-Transform Infrared (FTIR)

Sim

Chai

Kimura

2018

Journal of Chemistry

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“…Palm oil of FTIR spectrum had aliphatic hydrocarbon bonds such as -CH 3 at the area of 2951 cm -1 and 1376 cm -1 then -CH 2 at the area of 2852 cm -1 and 1476 cm -1 . There also were occurred aliphatic ester bonds such as -C=O in the area of 1743 cm -1 and -C-O in the area of 1150 cm -1 that corresponded as the literature [24,25].…”

Section: Resultsmentioning

confidence: 53%

“…The chemical reaction between palm oil and bioplastics starch shows an intensity of -C=O bond of aliphatic ester developed from palm oil in the area of 1747 cm -1 . Palm oil has carbonyl stretching of the triacylglycerol ester linkage that could attach into starch based bioplastics because of gelatinization process [25]. However, there was no significant difference from the FTIR spectra of each bioplastic with increasing palm oil percentage.…”

Section: Resultsmentioning

confidence: 90%

Fabrication and Characterization of Starch Based Bioplastics With Palm Oil Addition

Fikriyyah¹,

Abdullah²,

Dewantoro

2019

jsmi

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FABRICATION AND CHARACTERIZATION OF STARCH BASED BIOPLASTICS WITH PALM OIL ADDITION. In this work, starch-based bioplastics in advancing its properties were positively arranged with the addition of palm oil. Starch-based bioplastics were produced by dry blending method and compression technique with mixing starch and glycerol (3:1, w/w) then adding palm oil at various concentration (0%, 2.5%, 5% and 7.5% w/w). Morphology of bioplastics presented that palm oil wrapped bioplastics granules which influenced hydrophobicity properties of bioplastics compared by increasing contact angle of bioplastics from 45.95 o (0% of palm oil) to 61.98 o (5% of palm oil). This result indicated that the addition of palm oil could develop the properties of bioplastics to hold absorbing water molecules. Moreover, the melting point of bioplastics also affected shifting temperature from 115 o C to be 100 o C that could save the energy needed during heating process. FTIR analysis showed that C=O group at wavenumber 1747 cm -1 was dependable the interaction between starch-glycerol and palm oil. Furthermore, the addition of palm oil would accelerate the biodegradation process. Although the mechanical properties of bioplastics have not increased, the addition of palm oil on bioplastics fabrication is an alternative to improve the characteristic of bioplastics, especially physical, thermal, hydrophobicity and biodegradation properties.

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“…Finger printing regions indicate that no two oils have the same FTIR spectra, in terms of either number of peaks or maximum peak intensity. The finger printing region of various edible oils and fat including palm oil (Che Man et al , 2014), palm kernel olein (Manaf et al , 2007), coconut oil (Manaf et al , 2007), olive oil (Maggio et al , 2010), sunflower oil (Che Man et al , 2011), sesame oil, rice bran oil (Che Man et al , 2011), peanut oil, soyabean oil, corn oil (Vasconcelos et al , 2015), trans fat (Pandey and Jariwala, 2015), beef fat and lard (Che Man et al , 2011) were reported in the literatures. On comparing the spectra of ghee with those of the oils and fats reported in the literatures, substantial differences were noticed in number of peaks and/or their position.…”

Section: Resultsmentioning

confidence: 99%

Study on FT-MIR spectra of ghee (anhydrous milk fat)

Antony¹,

Sharma²,

Mehta³

et al. 2017

BFJ

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Purpose Ghee, anhydrous milk fat, is chemically highly complex in nature. The authentication and characterization of edible fats and oils by routine chemical methods are highly laborious and time consuming. Fourier transform-mid-infrared (FT-MIR) spectroscopy has emerged as a predominant analytical tool in the study of edible fats/oils. However, sufficient attention has not been paid so far to spectral characterization of milk fat obtained from cow and buffalo milk. The purpose of this paper is to fill this void. Design/methodology/approach Ghee samples were prepared from cow and buffalo milk by the direct cream method. From each type of milk (cow and buffalo), 35 samples of ghee were prepared; thus, in total, 70 samples of ghee were obtained for the study. For assigning absorption bands in the IR spectrum, spectra of cow and buffalo ghee samples were acquired in the MIR region (4,000-650 cm−1). Findings In FT-MIR spectra of ghee, 14 peaks were obtained at different positions and with varying intensities. They were at 3,005, 2,922, 2,853, 1,744, 1,466, 1,418, 1,377, 1,236, 1,161, 1,114, 1,098, 966, 870 and 721 cm−1 for cow and buffalo ghee with almost equal intensity of absorption. Practical implications The finding of this study will be useful for characterization and authentication of ghee. Originality/value Application of IR spectral bands of ghee in the MIR region using a FT-infrared spectrometer to monitor the quality of ghee is suggested.

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A Fourier Transform Infrared Spectroscopy Method for Analysis of Palm Oil Adulterated with Lard in Pre-Fried French fries

Cited by 26 publications

References 17 publications

Prediction of Lard in Palm Olein Oil Using Simple Linear Regression (SLR), Multiple Linear Regression (MLR), and Partial Least Squares Regression (PLSR) Based on Fourier-Transform Infrared (FTIR)

Prediction of Lard in Palm Olein Oil Using Simple Linear Regression (SLR), Multiple Linear Regression (MLR), and Partial Least Squares Regression (PLSR) Based on Fourier-Transform Infrared (FTIR)

Fabrication and Characterization of Starch Based Bioplastics With Palm Oil Addition

Study on FT-MIR spectra of ghee (anhydrous milk fat)

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