Potential of Fourier Transform Infrared Spectroscopy for the Authentication of Vegetable Oils

Lai, Yoke W., Kemsley, E. Katherine ORCID: https://orcid.org/0000-0003-0669-3883 and Wilson, Reginald H. (1994) Potential of Fourier Transform Infrared Spectroscopy for the Authentication of Vegetable Oils. Journal of Agricultural and Food Chemistry, 42 (5). pp. 1154-1159. ISSN 0021-8561

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Abstract

Fourier transform infrared (FTIR) spectroscopy was used in conjunction with principal component analysis (PCA) and discriminant analysis to investigate the potential of the technique for determining the authenticity of vegetable oils. PCA applied to spectra from a range of seed oils revealed clustering according to plant species. When extra virgin and refined olive oils were subjected to discriminant analysis, 93% of samples in a calibration set and 100% of samples in an independent validation set were correctly classified, despite these two types of oil being chemically and spectroscopically very similar. The method, therefore, has potential as a rapid method for the determination of product authenticity.

Item Type:	Article
Uncontrolled Keywords:	chemistry(all),agricultural and biological sciences(all) ,/dk/atira/pure/subjectarea/asjc/1600
Faculty \ School:	Faculty of Science > School of Chemistry
Related URLs:	http://www.scopus.com/inward/record.url?...
Depositing User:	LivePure Connector
Date Deposited:	06 Feb 2023 09:31
Last Modified:	06 Feb 2023 09:31
URI:	https://ueaeprints.uea.ac.uk/id/eprint/90988
DOI:	10.1021/jf00041a020

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