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Fourier-transform infrared spectra combined with chemometrics and fatty acid composition for analysis of pumpkin seed oil blended into olive oil

Fourier-transform infrared spectra in combination with chemometrics and fatty acid composition were used to analyze pumpkin seed oil blended into extra virgin olive oil. Two multivariate calibrations, namely, partial least square and principle component regression were evaluated for quantification...

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主要な著者: Rohman, Abdul, Che Man, YB, Ahmad Fadzillah, Nurrulhidayah
フォーマット: 論文
言語:English
出版事項: Taylor & Francis 2015
主題:
QD Chemistry
オンライン･アクセス:http://irep.iium.edu.my/71293/1/Fourier%20Transform%20Infrared%20Spectra%20Combined%20with%20Chemometrics%20and%20Fatty%20Acid%20Composition%20for%20Analysis%20of%20Pumpkin%20Seed%20Oil%20Blended%20Into%20.pdf
http://irep.iium.edu.my/71293/
https://www.tandfonline.com/doi/full/10.1080/10942912.2012.654564
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spelling my.iium.irep.712932020-08-11T03:00:31Z http://irep.iium.edu.my/71293/ Fourier-transform infrared spectra combined with chemometrics and fatty acid composition for analysis of pumpkin seed oil blended into olive oil Rohman, Abdul Che Man, YB Ahmad Fadzillah, Nurrulhidayah QD Chemistry Fourier-transform infrared spectra in combination with chemometrics and fatty acid composition were used to analyze pumpkin seed oil blended into extra virgin olive oil. Two multivariate calibrations, namely, partial least square and principle component regression were evaluated for quantification of pumpkin seed oil in extra virgin olive oil. The combined frequency regions of 3020–2995 and 1070–900 cm−1 were preferred for such quantification using partial least square model with coefficient of determination (R2) obtained of >0.99. The errors in partial least square calibration and validation models were of 0.166 and 1.32% (vol/vol), respectively. Discriminant analysis can successfully classify extra virgin olive oil and extra virgin olive oil blended with pumpkin seed oil. The change of oleic and linoleic acids due to the addition of pumpkin seed oil into extra virgin olive oil can be used for the identification of blending practice of pumpkin seed oil into extra virgin olive oil. The level of oleic acid was decreased with the increasing concentration of pumpkin seed oil with R2 of 0.946. In addition, the level of linoleic acid was increased with the increasing level of pumpkin seed oil addition with R2 of 0.978. Taylor & Francis 2015 Article PeerReviewed application/pdf en http://irep.iium.edu.my/71293/1/Fourier%20Transform%20Infrared%20Spectra%20Combined%20with%20Chemometrics%20and%20Fatty%20Acid%20Composition%20for%20Analysis%20of%20Pumpkin%20Seed%20Oil%20Blended%20Into%20.pdf Rohman, Abdul and Che Man, YB and Ahmad Fadzillah, Nurrulhidayah (2015) Fourier-transform infrared spectra combined with chemometrics and fatty acid composition for analysis of pumpkin seed oil blended into olive oil. International Journal of Food Properties, 18 (5). pp. 1086-1096. ISSN 1094-2912 E-ISSN 1532-2386 https://www.tandfonline.com/doi/full/10.1080/10942912.2012.654564 10.1080/10942912.2012.654564
institution Universiti Islam Antarabangsa Malaysia
building IIUM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider International Islamic University Malaysia
content_source IIUM Repository (IREP)
url_provider http://irep.iium.edu.my/
language English
topic QD Chemistry
spellingShingle QD Chemistry
Rohman, Abdul
Che Man, YB
Ahmad Fadzillah, Nurrulhidayah
Fourier-transform infrared spectra combined with chemometrics and fatty acid composition for analysis of pumpkin seed oil blended into olive oil
description Fourier-transform infrared spectra in combination with chemometrics and fatty acid composition were used to analyze pumpkin seed oil blended into extra virgin olive oil. Two multivariate calibrations, namely, partial least square and principle component regression were evaluated for quantification of pumpkin seed oil in extra virgin olive oil. The combined frequency regions of 3020–2995 and 1070–900 cm−1 were preferred for such quantification using partial least square model with coefficient of determination (R2) obtained of >0.99. The errors in partial least square calibration and validation models were of 0.166 and 1.32% (vol/vol), respectively. Discriminant analysis can successfully classify extra virgin olive oil and extra virgin olive oil blended with pumpkin seed oil. The change of oleic and linoleic acids due to the addition of pumpkin seed oil into extra virgin olive oil can be used for the identification of blending practice of pumpkin seed oil into extra virgin olive oil. The level of oleic acid was decreased with the increasing concentration of pumpkin seed oil with R2 of 0.946. In addition, the level of linoleic acid was increased with the increasing level of pumpkin seed oil addition with R2 of 0.978.
format Article
author Rohman, Abdul
Che Man, YB
Ahmad Fadzillah, Nurrulhidayah
author_facet Rohman, Abdul
Che Man, YB
Ahmad Fadzillah, Nurrulhidayah
author_sort Rohman, Abdul
title Fourier-transform infrared spectra combined with chemometrics and fatty acid composition for analysis of pumpkin seed oil blended into olive oil
title_short Fourier-transform infrared spectra combined with chemometrics and fatty acid composition for analysis of pumpkin seed oil blended into olive oil
title_full Fourier-transform infrared spectra combined with chemometrics and fatty acid composition for analysis of pumpkin seed oil blended into olive oil
title_fullStr Fourier-transform infrared spectra combined with chemometrics and fatty acid composition for analysis of pumpkin seed oil blended into olive oil
title_full_unstemmed Fourier-transform infrared spectra combined with chemometrics and fatty acid composition for analysis of pumpkin seed oil blended into olive oil
title_sort fourier-transform infrared spectra combined with chemometrics and fatty acid composition for analysis of pumpkin seed oil blended into olive oil
publisher Taylor & Francis
publishDate 2015
url http://irep.iium.edu.my/71293/1/Fourier%20Transform%20Infrared%20Spectra%20Combined%20with%20Chemometrics%20and%20Fatty%20Acid%20Composition%20for%20Analysis%20of%20Pumpkin%20Seed%20Oil%20Blended%20Into%20.pdf
http://irep.iium.edu.my/71293/
https://www.tandfonline.com/doi/full/10.1080/10942912.2012.654564
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score 13.251813

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