Detection and Quantification of Adulteration in Krill Oil with Raman and Infrared Spectroscopic Methods

被引:3
|
作者
Ahmmed, Fatema [1 ]
Gordon, Keith C. [1 ]
Killeen, Daniel P. [2 ]
Fraser-Miller, Sara J. [1 ]
机构
[1] Univ Otago, Te Whai Ao Dodd Walls Ctr Photon & Quantum Technol, Dept Chem, POB 56, Dunedin 9016, New Zealand
[2] Food Res Ltd, New Zealand Inst Plant, POB 5114, Port Nelson 7043, New Zealand
来源
MOLECULES | 2023年 / 28卷 / 09期
关键词
adulteration; chemometrics; PCA; SVM; PLSR; omega-3 fatty acids; marine lipid; vibrational spectroscopy; Raman spectroscopy; infrared spectroscopy; low level data fusion; FATTY-ACIDS COMPOSITION; FISH-OIL; DETECTION LIMITS; MARINE OILS; FTIR; PHOSPHOLIPIDS; SUPPLEMENTS; TRIGLYCERIDES; CHEMOMETRICS; EXTRACTION;
D O I
10.3390/molecules28093695
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Raman and infrared spectroscopy, used as individual and low-level fused datasets, were evaluated to identify and quantify the presence of adulterants (palm oil, PO; ?-3 concentrates in ethyl ester, O3C and fish oil, FO) in krill oil. These datasets were qualitatively analysed with principal component analysis (PCA) and classified as adulterated or unadulterated using support vector machines (SVM). Using partial least squares regression (PLSR), it was possible to identify and quantify the adulterant present in the KO mixture. Raman spectroscopy performed better (r(2) = 0.98; RMSEP = 2.3%) than IR spectroscopy (r(2) = 0.91; RMSEP = 4.2%) for quantification of O3C in KO. A data fusion approach further improved the analysis with model performance for quantification of PO (r(2) = 0.98; RMSEP = 2.7%) and FO (r(2) = 0.76; RMSEP = 9.1%). This study demonstrates the potential use of Raman and IR spectroscopy to quantify adulterants present in KO.
引用
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页数:16
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