The correlation of physicochemical properties of edible vegetable oils by chemometric analysis of spectroscopic data.

Authors :: Herculano LS
Lukasievicz GVB
Sehn E
Torquato AS
Belançon MP
Savi E
Kimura NM
Malacarne LC
Baesso ML
Astrath NGC
Source :: Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy [Spectrochim Acta A Mol Biomol Spectrosc] 2021 Jan 15; Vol. 245, pp. 118877. Date of Electronic Publication: 2020 Aug 27.
Publication Year :: 2021
Abstract: This work aimed to investigate and compare the composition and the physicochemical properties of 18 different sources of edible vegetable oils. A systematic study on the correlation between composition and physical properties was performed using Fourier Transform Infrared (FTIR) Spectroscopy and fatty acid chromatographic analysis. Principal component analysis of FTIR spectra is performed to classify edible oils concerning their physical properties. The results demonstrate the potentiality of the method associated with multivariate statistics analysis as powerful, fast, and non-destructive tools for characterization and quality control of edible vegetable oils.<br />Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br /> (Copyright © 2020 Elsevier B.V. All rights reserved.)

Subjects :: Fatty Acids
Food Contamination analysis
Spectroscopy, Fourier Transform Infrared
Plant Oils analysis
Vegetables

Language :: English
ISSN :: 1873-3557
Volume :: 245
Database :: MEDLINE
Journal :: Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy
Publication Type :: Academic Journal
Accession number :: 32920439
Full Text :: https://doi.org/10.1016/j.saa.2020.118877

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