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Application of Fourier transform infrared spectroscopy for authentication of functional food oils

In recent years, the authentication of edible fats and oils has become an important issue for food producers, consumers, and regulatory authorities due to religious and economic reasons. Some high-priced edible oils such as extra virgin olive oil (EVOO), virgin coconut oil (VCO), and cod liver oil (...

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Main Authors: Abdul Rohman,, Che Man, Yaakob
Format: Article
Language:English
Published: Taylor & Francis 2012
Online Access:http://psasir.upm.edu.my/id/eprint/24164/1/Application%20of%20fourier%20transform%20infrared%20spectroscopy%20for%20authentication%20of%20functional%20food%20oils.pdf
http://psasir.upm.edu.my/id/eprint/24164/
http://www.tandfonline.com/doi/abs/10.1080/05704928.2011.619020
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spelling my.upm.eprints.241642016-04-22T07:53:32Z http://psasir.upm.edu.my/id/eprint/24164/ Application of Fourier transform infrared spectroscopy for authentication of functional food oils Abdul Rohman, Che Man, Yaakob In recent years, the authentication of edible fats and oils has become an important issue for food producers, consumers, and regulatory authorities due to religious and economic reasons. Some high-priced edible oils such as extra virgin olive oil (EVOO), virgin coconut oil (VCO), and cod liver oil (CLO) are adulterated with lower price oils to improve profits. These oils can be considered functional food oils due to their beneficial effects on human health. Fourier transform infrared (FTIR) spectroscopy combined with suitable chemometrics techniques has emerged as a potential tool that allows analysts to authenticate high-value edible oils. This review describes the potential use of FTIR spectroscopy for authentication of three functional food oils, namely, EVOO, VCO, and CLO. Taylor & Francis 2012 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/24164/1/Application%20of%20fourier%20transform%20infrared%20spectroscopy%20for%20authentication%20of%20functional%20food%20oils.pdf Abdul Rohman, and Che Man, Yaakob (2012) Application of Fourier transform infrared spectroscopy for authentication of functional food oils. Applied Spectroscopy Review, 47 (1). pp. 1-13. ISSN 0570-4928; ESSN: 1520-569X http://www.tandfonline.com/doi/abs/10.1080/05704928.2011.619020 10.1080/05704928.2011.619020
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description In recent years, the authentication of edible fats and oils has become an important issue for food producers, consumers, and regulatory authorities due to religious and economic reasons. Some high-priced edible oils such as extra virgin olive oil (EVOO), virgin coconut oil (VCO), and cod liver oil (CLO) are adulterated with lower price oils to improve profits. These oils can be considered functional food oils due to their beneficial effects on human health. Fourier transform infrared (FTIR) spectroscopy combined with suitable chemometrics techniques has emerged as a potential tool that allows analysts to authenticate high-value edible oils. This review describes the potential use of FTIR spectroscopy for authentication of three functional food oils, namely, EVOO, VCO, and CLO.
format Article
author Abdul Rohman,
Che Man, Yaakob
spellingShingle Abdul Rohman,
Che Man, Yaakob
Application of Fourier transform infrared spectroscopy for authentication of functional food oils
author_facet Abdul Rohman,
Che Man, Yaakob
author_sort Abdul Rohman,
title Application of Fourier transform infrared spectroscopy for authentication of functional food oils
title_short Application of Fourier transform infrared spectroscopy for authentication of functional food oils
title_full Application of Fourier transform infrared spectroscopy for authentication of functional food oils
title_fullStr Application of Fourier transform infrared spectroscopy for authentication of functional food oils
title_full_unstemmed Application of Fourier transform infrared spectroscopy for authentication of functional food oils
title_sort application of fourier transform infrared spectroscopy for authentication of functional food oils
publisher Taylor & Francis
publishDate 2012
url http://psasir.upm.edu.my/id/eprint/24164/1/Application%20of%20fourier%20transform%20infrared%20spectroscopy%20for%20authentication%20of%20functional%20food%20oils.pdf
http://psasir.upm.edu.my/id/eprint/24164/
http://www.tandfonline.com/doi/abs/10.1080/05704928.2011.619020
_version_ 1643828278730948608
score 13.211869

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