Analysis of cod-liver oil adulteration using Fourier Transform Infrared (FTIR) spectroscopy.
Analysis of the adulteration of cod-liver oil with much cheaper oil-like animal fats has become attractive in recent years. This study highlights an application of Fourier transform infrared (FTIR) spectroscopy as a nondestructive and fast technique for the determination of adulterants in cod-liver...
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Springer-Verlag
2009
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my.upm.eprints.130752015-11-18T07:56:29Z http://psasir.upm.edu.my/id/eprint/13075/ Analysis of cod-liver oil adulteration using Fourier Transform Infrared (FTIR) spectroscopy. Abdul Rohman, Che Man, Yaakob Analysis of the adulteration of cod-liver oil with much cheaper oil-like animal fats has become attractive in recent years. This study highlights an application of Fourier transform infrared (FTIR) spectroscopy as a nondestructive and fast technique for the determination of adulterants in cod-liver oil. Attenuated total reflectance measurements were made on pure cod-liver oil and cod-liver oil adulterated with different concentrations of lard (0.5–50% v/v in cod-liver oil). A chemometrics partial least squares (PLS) calibration model was developed for quantitative measurement of the adulterant. Discriminant analysis method was used to classify cod-liver oil samples from common animal fats (beef, chicken, mutton, and lard) based on their infrared spectra. Discriminant analysis carried out using seven principal components was able to classify the samples as pure or adulterated cod-liver oil based on their FTIR spectra at the selected fingerprint regions (1,500–1,030 cm−1). Springer-Verlag 2009 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/13075/1/Analysis%20of%20cod.pdf Abdul Rohman, and Che Man, Yaakob (2009) Analysis of cod-liver oil adulteration using Fourier Transform Infrared (FTIR) spectroscopy. Journal of the American Oil Chemists' Society, 86 (12). pp. 1149-1153. ISSN 0003-021X; ESSN: 1558-9331 10.1007/s11746-009-1453-9 English |
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Analysis of the adulteration of cod-liver oil with much cheaper oil-like animal fats has become attractive in recent years. This study highlights an application of Fourier transform infrared (FTIR) spectroscopy as a nondestructive and fast technique for the determination of adulterants in cod-liver oil. Attenuated total reflectance measurements were made on pure cod-liver oil and cod-liver oil adulterated with different concentrations of lard (0.5–50% v/v in cod-liver oil). A chemometrics partial least squares (PLS) calibration model was developed for quantitative measurement of the adulterant. Discriminant analysis method was used to classify cod-liver oil samples from common animal fats (beef, chicken, mutton, and lard) based on their infrared spectra. Discriminant analysis carried out using seven principal components was able to classify the samples as pure or adulterated cod-liver oil based on their FTIR spectra at the selected fingerprint regions (1,500–1,030 cm−1). |
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Abdul Rohman, Che Man, Yaakob |
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Abdul Rohman, Che Man, Yaakob Analysis of cod-liver oil adulteration using Fourier Transform Infrared (FTIR) spectroscopy. |
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Abdul Rohman, Che Man, Yaakob |
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Abdul Rohman, |
title |
Analysis of cod-liver oil adulteration using Fourier Transform Infrared (FTIR) spectroscopy. |
title_short |
Analysis of cod-liver oil adulteration using Fourier Transform Infrared (FTIR) spectroscopy. |
title_full |
Analysis of cod-liver oil adulteration using Fourier Transform Infrared (FTIR) spectroscopy. |
title_fullStr |
Analysis of cod-liver oil adulteration using Fourier Transform Infrared (FTIR) spectroscopy. |
title_full_unstemmed |
Analysis of cod-liver oil adulteration using Fourier Transform Infrared (FTIR) spectroscopy. |
title_sort |
analysis of cod-liver oil adulteration using fourier transform infrared (ftir) spectroscopy. |
publisher |
Springer-Verlag |
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2009 |
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http://psasir.upm.edu.my/id/eprint/13075/1/Analysis%20of%20cod.pdf http://psasir.upm.edu.my/id/eprint/13075/ |
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