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

Abstract

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.

Chemical Fingerprinting of Heat Stress Responses in the Leaves of Common Wheat by Fourier Transform Infrared Spectroscopy

“…As the FTIR spectra from heat-stressed and control plants were similar upon initial inspection ( Figure 2 ), the application of chemometric methods was indispensable for obtaining a better interpretation of the FTIR spectra. Chemometric methods are commonly used to gain deeper insights from the obtained FTIR spectroscopic data [ 18 , 31 , 32 , 33 ]. As PCA alone was not sufficient to fully interpret the spectra ( Figure 3 ), additional chemometric methods were applied.…”

“…The development of FTIR-based biomarkers has proven to be an effective analytical method in various scientific fields, including medical diagnosis [ 35 ], food quality control [ 32 , 33 ], and forensic analysis of cosmetic compounds [ 38 ]. In the present study, we developed FTIR-based spectral biomarkers that were based on the LDA loading intensity at specific wavenumbers ( Figure 5 ).…”

Fast tracking of adulterants and bacterial contamination in food via Raman and infrared spectroscopies: paving the way for a healthy and safe world

“…MIR is the most commonly used method for the detection of functional group authentication among these three spectral regimes. 7 The combination of spectroscopy and chemometrics could provide a relatively inexpensive, fast, and non-destructive method for testing food microbiological safety. Fig.…”

A Review of Advanced Methods for the Quantitative Analysis of Single Component Oil in Edible Oil Blends

“…Another review by Ou et al [ 8 ] summarized the advanced sensor methods used to detect adulteration of olive oil, based on the different physical and chemical properties. Rohman et al [ 9 ] reviewed the application of infrared spectroscopy combined with chemometrics for the authentication of various fats and oils. Thus, although specific spectroscopy techniques used for quality detection of specific oil have been summarized by previous workers, no review focuses on the quantitative analysis of single component oil in edible oil blends.…”