Fourier Transform Infrared Spectroscopy (FTIR) coupled with multivariate calibration and discriminant analysis for authentication of extra virgin olive oil from rambutan seed fat

The adulteration practice in pharmaceutical industries, especially in fats and oils used as a vehicle in some pharmaceutical products must be identified to assure its quality. In this study, Fourier Transform Infrared Spectroscopy (FTIR) in combination with chemometrics techniques of multivariate...

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Main Authors:	A, Nurwahidah, ., Rumiyati, Riyanto, Sigit, Ahmad Fadzlillah, Nurrulhidayah, Kartika, Betania, Abdul, Rohman
Format:	Article
Language:	English English
Published:	Rynnye Lyan Resources 2019
Subjects:	S Agriculture (General) TS Manufactures
Online Access:	http://irep.iium.edu.my/77434/ http://irep.iium.edu.my/77434/ http://irep.iium.edu.my/77434/ http://irep.iium.edu.my/77434/1/79677_Financial%20sustainability%20of%20state%20waqf_SCOPUS.pdf http://irep.iium.edu.my/77434/2/77434_Fourier%20Transform%20Infrared%20Spectroscopy_SCOPUS.pdf

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recordtype	eprints
spelling	iium-774342020-03-19T15:45:49Z http://irep.iium.edu.my/77434/ Fourier Transform Infrared Spectroscopy (FTIR) coupled with multivariate calibration and discriminant analysis for authentication of extra virgin olive oil from rambutan seed fat A, Nurwahidah ., Rumiyati Riyanto, Sigit Ahmad Fadzlillah, Nurrulhidayah Kartika, Betania Abdul, Rohman S Agriculture (General) TS Manufactures The adulteration practice in pharmaceutical industries, especially in fats and oils used as a vehicle in some pharmaceutical products must be identified to assure its quality. In this study, Fourier Transform Infrared Spectroscopy (FTIR) in combination with chemometrics techniques of multivariate calibration and discriminant analysis (DA) were used for the authentication of extra virgin olive oil (EVOO) from rambutan seed fat (RSF). EVOO, RSF, and the mixture of EVOO-RSF were scanned using FTIR spectrophotometer at mid-infrared region (4000-650 cm-1 ). The results showed that normal FTIR spectra at wavenumbers region of 1446.8-1409.7 cm-1 and 2368.6-1769.9 cm-1 combined with principle component regression (PCR) offered the best quantitative model for prediction of RSF levels in EVOO. The coefficient of determination (R2 ) values obtained for the relationship between actual values of RSF and predicted values were of 0.9955 and 0.9915 in calibration and prediction models, respectively. The errors in calibration and prediction models were relatively low, accounting of 2.17% and 3.68%, respectively. The classification model between unadulterated or pure EVOO and adulterated EVOO with RSF was successfully carried out using DA at wavenumbers of 3100-1000 cm-1 without any samples mistakenly classified into the wrong group. FTIR spectroscopy in combination with chemometrics offered effective tools for authentication of EVOO against the adulteration practice. Rynnye Lyan Resources 2019-12 Article PeerReviewed application/pdf en http://irep.iium.edu.my/77434/1/79677_Financial%20sustainability%20of%20state%20waqf_SCOPUS.pdf application/pdf en http://irep.iium.edu.my/77434/2/77434_Fourier%20Transform%20Infrared%20Spectroscopy_SCOPUS.pdf A, Nurwahidah and ., Rumiyati and Riyanto, Sigit and Ahmad Fadzlillah, Nurrulhidayah and Kartika, Betania and Abdul, Rohman (2019) Fourier Transform Infrared Spectroscopy (FTIR) coupled with multivariate calibration and discriminant analysis for authentication of extra virgin olive oil from rambutan seed fat. Food Research, 3 (6). pp. 727-733. E-ISSN 2550-2166 https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_14__fr-2019-182_nurwahidah_1.pdf https://doi.org/10.26656/fr.2017.3(6).182
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English
topic	S Agriculture (General) TS Manufactures
spellingShingle	S Agriculture (General) TS Manufactures A, Nurwahidah ., Rumiyati Riyanto, Sigit Ahmad Fadzlillah, Nurrulhidayah Kartika, Betania Abdul, Rohman Fourier Transform Infrared Spectroscopy (FTIR) coupled with multivariate calibration and discriminant analysis for authentication of extra virgin olive oil from rambutan seed fat
description	The adulteration practice in pharmaceutical industries, especially in fats and oils used as a vehicle in some pharmaceutical products must be identified to assure its quality. In this study, Fourier Transform Infrared Spectroscopy (FTIR) in combination with chemometrics techniques of multivariate calibration and discriminant analysis (DA) were used for the authentication of extra virgin olive oil (EVOO) from rambutan seed fat (RSF). EVOO, RSF, and the mixture of EVOO-RSF were scanned using FTIR spectrophotometer at mid-infrared region (4000-650 cm-1 ). The results showed that normal FTIR spectra at wavenumbers region of 1446.8-1409.7 cm-1 and 2368.6-1769.9 cm-1 combined with principle component regression (PCR) offered the best quantitative model for prediction of RSF levels in EVOO. The coefficient of determination (R2 ) values obtained for the relationship between actual values of RSF and predicted values were of 0.9955 and 0.9915 in calibration and prediction models, respectively. The errors in calibration and prediction models were relatively low, accounting of 2.17% and 3.68%, respectively. The classification model between unadulterated or pure EVOO and adulterated EVOO with RSF was successfully carried out using DA at wavenumbers of 3100-1000 cm-1 without any samples mistakenly classified into the wrong group. FTIR spectroscopy in combination with chemometrics offered effective tools for authentication of EVOO against the adulteration practice.
format	Article
author	A, Nurwahidah ., Rumiyati Riyanto, Sigit Ahmad Fadzlillah, Nurrulhidayah Kartika, Betania Abdul, Rohman
author_facet	A, Nurwahidah ., Rumiyati Riyanto, Sigit Ahmad Fadzlillah, Nurrulhidayah Kartika, Betania Abdul, Rohman
author_sort	A, Nurwahidah
title	Fourier Transform Infrared Spectroscopy (FTIR) coupled with multivariate calibration and discriminant analysis for authentication of extra virgin olive oil from rambutan seed fat
title_short	Fourier Transform Infrared Spectroscopy (FTIR) coupled with multivariate calibration and discriminant analysis for authentication of extra virgin olive oil from rambutan seed fat
title_full	Fourier Transform Infrared Spectroscopy (FTIR) coupled with multivariate calibration and discriminant analysis for authentication of extra virgin olive oil from rambutan seed fat
title_fullStr	Fourier Transform Infrared Spectroscopy (FTIR) coupled with multivariate calibration and discriminant analysis for authentication of extra virgin olive oil from rambutan seed fat
title_full_unstemmed	Fourier Transform Infrared Spectroscopy (FTIR) coupled with multivariate calibration and discriminant analysis for authentication of extra virgin olive oil from rambutan seed fat
title_sort	fourier transform infrared spectroscopy (ftir) coupled with multivariate calibration and discriminant analysis for authentication of extra virgin olive oil from rambutan seed fat
publisher	Rynnye Lyan Resources
publishDate	2019
url	http://irep.iium.edu.my/77434/ http://irep.iium.edu.my/77434/ http://irep.iium.edu.my/77434/ http://irep.iium.edu.my/77434/1/79677_Financial%20sustainability%20of%20state%20waqf_SCOPUS.pdf http://irep.iium.edu.my/77434/2/77434_Fourier%20Transform%20Infrared%20Spectroscopy_SCOPUS.pdf
first_indexed	2023-09-18T21:49:13Z
last_indexed	2023-09-18T21:49:13Z
_version_	1777413655871094784

Fourier Transform Infrared Spectroscopy (FTIR) coupled with multivariate calibration and discriminant analysis for authentication of extra virgin olive oil from rambutan seed fat

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