Attenuated total Reflectance–Fourier transform infrared (ATR–FTIR) spectroscopy coupled with chemometrics for rapid detection of argemone oil adulteration in mustard oil

Jamwal, Rahul; Kumari, Shivani; Balan, Biji; Dhaulaniya, Amit S.; Kelly, Simon; Cannavan, Andrew; Singh, Dileep Kumar

doi:10.1016/j.lwt.2019.108945

Cited by 38 publications

(9 citation statements)

References 29 publications

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“…The close relationship between actual values of CM ( x -axis) and FTIR predicted values ( y -axis) existed ( Figure 7(b) ) meaning that the PLSR method is adequate to detect and predict the level of GM and CM in HM samples. From the residual analysis, it is clearly obtained that errors occurring during PLSR modeling of GM and CM as adulterants were negligible because no systematic errors were observed [ 26 ]. The residual analysis also demonstrated that there is no outlier data observed in the model.…”

Section: Resultsmentioning

confidence: 99%

The Application of FTIR Spectroscopy and Chemometrics for the Authentication Analysis of Horse Milk

Arifah

Irnawati

Ruslin

et al. 2022

International Journal of Food Science

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Expensive milk such as horse’s milk (HM) may be the target of adulteration by other milk such as goat’s milk (GM) and cow’s milk (CM). FTIR spectroscopy in combination with chemometrics of linear discriminant analysis (LDA) and multivariate calibrations of partial least square regression (PLSR) and principal component regression (PCR) was used for authentication of HM from GM and CM. Milk was directly subjected to attenuated total reflectance (ATR) spectral measurement at midinfrared regions (4000-650 cm-1). Results showed that LDA could make clear discrimination between HM and HM adulterated with CM and GM without any misclassification observed. PLSR using 2nd derivative spectra at 3200-2800 and 1300-1000 cm-1 provided the best model for the relationship between actual values of GM and FTIR predicted values than PCR. At this condition, R 2 values for calibration and validation models obtained were 0.9995 and 0.9612 with RMSEC and RMSEP values of 0.0093 and 0.0794. PLSR using normal FTIR spectra at 3800-3000 and 1500-1000 cm-1 offered R 2 for the relationship between actual values of CM and FTIR predicted values of >0.99 in calibration and validation models with low errors of RMSEC of 0.0164 and RMSEP of 0.0336 during authentication of HM from CM. Therefore, FTIR spectroscopy in combination with LDA and PLSR is an effective method for authentication of HM from GM and CM.

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Section: Resultsmentioning

confidence: 99%

The Application of FTIR Spectroscopy and Chemometrics for the Authentication Analysis of Horse Milk

Arifah

Irnawati

Ruslin

et al. 2022

International Journal of Food Science

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“…In the IR spectrum of oils, there are a number of particular bands, with small variations between the lipid samples, for example, the olefinic bond (= CH at 3010 cm¯1), methyl and methylene (CH₃ and CH₂ at 2950, 2850, 1470 cm¯1), esterified carbonyl (COOR at 1750 cm¯1), free acid at 1710 cm¯1), trans-bonds (965,941 cm¯1), and cis-bonds (1460 cm¯1) [36]. Due to this valuable information, it has been used to measure the oxidation of oils and recognize their functional groups and trans-double fatty acids.…”

Section: Physical Measures Of Oilsmentioning

confidence: 99%

Edible Oil Parameters during Deterioration Processes

Flores

Avendaño

Bravo

et al. 2021

International Journal of Food Science

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With the continuous increase in research on lipids, technologies and the development of chemical-analytical methods associated with the characterization and monitoring of different processes that involve modifications in edible fats are increasing. The beneficial effect of lipids, especially those essential for the health of the population, is widely known. However, degradation compounds are also produced that eventually have negative effects. In this dual context, the monitoring of the changes suffered by nutritional compounds can be obtained thanks to the development of technologies and analytical methods applied to the study of lipids. The modifications that lipids undergo can be followed by a wide variety of methods, ranging from the basic ones associated with simple chemical titrations to the more complex ones associated with sophisticated laboratory equipment. These determinations involve chemical and/or physical quantification of lipids to know an initial condition on the major and minor components. In addition to technologies that allow monitoring during more complex processes such as thermal deterioration, in multiple conditions depending on the objective of the study, this review could benefit a comprehensive understanding of lipid deterioration for future developments and research in the study of fats and oils for human consumption.

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“…PCR and PLSR were compared, and finally, PLSR using the first derivative spectral at region of 1800–500 cm −1 showed the best calibration model with high precision as indicated by low value of relative prediction error of 0.033% and RMSEP of 0.2% vol/vol as well high correlation as indicated by high R 2 of >0.999. The lowest detected percentage of AO in MO was 1% v / v [ 72 ].…”

Section: Application Of Vibrational Spectroscopy For Authenticatiomentioning

confidence: 99%

Comprehensive Review on Application of FTIR Spectroscopy Coupled with Chemometrics for Authentication Analysis of Fats and Oils in the Food Products

et al. 2020

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Currently, the authentication analysis of edible fats and oils is an emerging issue not only by producers but also by food industries, regulators, and consumers. The adulteration of high quality and expensive edible fats and oils as well as food products containing fats and oils with lower ones are typically motivated by economic reasons. Some analytical methods have been used for authentication analysis of food products, but some of them are complex in sampling preparation and involving sophisticated instruments. Therefore, simple and reliable methods are proposed and developed for these authentication purposes. This review highlighted the comprehensive reports on the application of infrared spectroscopy combined with chemometrics for authentication of fats and oils. New findings of this review included (1) FTIR spectroscopy combined with chemometrics, which has been used to authenticate fats and oils; (2) due to as fingerprint analytical tools, FTIR spectra have emerged as the most reported analytical techniques applied for authentication analysis of fats and oils; (3) the use of chemometrics as analytical data treatment is a must to extract the information from FTIR spectra to be understandable data. Next, the combination of FTIR spectroscopy with chemometrics must be proposed, developed, and standardized for authentication and assuring the quality of fats and oils.

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Attenuated total Reflectance–Fourier transform infrared (ATR–FTIR) spectroscopy coupled with chemometrics for rapid detection of argemone oil adulteration in mustard oil

Cited by 38 publications

References 29 publications

The Application of FTIR Spectroscopy and Chemometrics for the Authentication Analysis of Horse Milk

The Application of FTIR Spectroscopy and Chemometrics for the Authentication Analysis of Horse Milk

Edible Oil Parameters during Deterioration Processes

Comprehensive Review on Application of FTIR Spectroscopy Coupled with Chemometrics for Authentication Analysis of Fats and Oils in the Food Products

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