Application of Fourier Transform Infrared Spectroscopy for Authentication of Functional Food Oils

被引：41

作者：

Rohman, Abdul ^{[1
,2
]}

Man, Y. B. Che ^{[2
,3
]}

机构：

[1] Gadjah Mada Univ, Dept Pharmaceut Chem, Fac Pharm, Yogyakarta 55281, Indonesia

[2] Gadjah Mada Univ, Res Ctr Halal Prod, Yogyakarta 55281, Indonesia

[3] Univ Putra Malaysia, Dept Food Technol, Fac Food Sci & Technol, Serdang, Selangor, Malaysia

来源：

APPLIED SPECTROSCOPY REVIEWS | 2012年 / 47卷 / 01期

关键词：

FTIR spectroscopy; chemometrics; authentication; olive oil; virgin coconut oil; cod liver oil; VIRGIN COCONUT OIL; COD-LIVER OIL; OLIVE OIL; FTIR SPECTROSCOPY; VEGETABLE-OILS; HAZELNUT OIL; MULTIVARIATE-ANALYSIS; GEOGRAPHIC ORIGIN; LARD ADULTERATION; CHEMOMETRICS;

D O I：

10.1080/05704928.2011.619020

中图分类号：

TH7 [仪器、仪表];

学科分类号：

0804 ; 080401 ; 081102 ;

摘要：

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.

引用

页码：1 / 13

页数：13

共 82 条

[1] Detection of olive oil adulteration with some plant oils by GLC analysis of sterols using polar column [J].