Application of chemometrics in combination with Fourier Transform Mid Infrared spectroscopy for authentication of avocado oil

https://doi.org/10.14499/jfps

Fajar A. Lumakso(1*), Sugeng Riyanto(2), Shahrel Ahmad SA(3), Arieff Salleh Rosman(4), Farahwahida Mohd. Yusoff(5), Abdul Rohman(6)

(1) Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
(2) Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
(3) Centre of Research for Fiqh Science and Technology (CFIRST), Universiti Teknologi Malaysia, Skudai, Malaysia.
(4) Centre of Research for Fiqh Science and Technology (CFIRST), Universiti Teknologi Malaysia, Skudai, Malaysia.
(5) Centre of Research for Fiqh Science and Technology (CFIRST), Universiti Teknologi Malaysia, Skudai, Malaysia.
(6) Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia Centre of Research for Fiqh Science and Technology (CFIRST), Universiti Teknologi Malaysia, Skudai, Malaysia.Research Center of Halal Products, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
(*) Corresponding Author

Abstract


This recent study was carried out to develop a rapid, simple, and accurate analytical method for authenticity determination of avocado oil (AO). Fourier transform-mid infrared (FT-MIR) spectroscopy technique aided with Partial Least Square (PLS) were optimized for that purpose to binary mixtures of AO with grapeseed oil (GO) and sesame oil (SeO). The calibration models were constructed at following selected MIR region with normal spectra treatment at combination 1006-902; 1191-1091; and 1755-1654 cm-1 (GO in binary mixture with AO) and 4000-650 cm-1 for analysis of SeO in binary mixture with AO. The high value of coefficient of determination (R2) of 0.9994 with low root mean square error of calibration (RMSEC) value of 0.86 %v/v was revealed in GO quantification. Meanwhile, R2 of 0.9997 with RMSEC 0.73 %v/v were obtained for analysis of SeO in binary with AO. The given value of root mean square error of pprediction (RMSEP) during model validation were 0.52 %v/v (GO) and 0.53 %v/v (SeO), respectively. The high value of R2 and low value of RMSEC and RMSEP during calibration and validation were associated with the accuracy and precision of the used method.

 

Keywords: avocado oil, FT-MIR spectroscopy, authentication, partial least square.


Full Text:

PDF (12-17)


References

Aida, A.A., Che Man, Y.B., Raha, A.R. and Son, R. 2007. Detection of pig derivatives in food products for halal authentication by polymerase chain reaction–restriction fragment length polymorphism. Journal of the Science of Food and Agriculture 87: 569–572.

Aparicio, R., Aparicio-Ruiz, R., & Garzia-Gonzalez, D.L. (2007). Rapid methods for testing of oil authencity: the case of olive oil. In Rapid methods for food & feed quality determination, ed. A. van Amerongen, D., Barug, and M. Lauwaars, pp.117-118, Wageningen Academic Publisher, The Netherlands.

Berger, A., Jones P., & Abumweis, S. (2004) Plant sterols: factors affecting their efficacy and safety as functional food ingredients. Lipids in Heallth and Disease, 3(1), 5-9.

Gallardo-Velazquez, T., Osorio-Revilla, G., Zuniga-de Loa, M., & Rivera-Espinoza, Y. (2009). Application of FTIR-HATR spectroscopy and multivariate analysis to quantification of adulterants in Mexican honeys. Food Research International, 42, 313-18.

Lerma-Garcia, M.J., Ramis-Ramos, G., Herrero-Martinez, J.M., and Simo-Alfonso, E.F., 2010, Authentication of extra-virgin olive oil using infrared spectroscopy, Food Chemistry 53:95-98.

Litz, R. E., Raharjo, S.H. T., & Gómez-Lim, M. A. (2007). Avocado. In V. E. C. Pua, & M. R. Davey (Eds.), Biotechnology in Agriculture and Forestry, Springer-Verlag, Berlin.

Marina, A.M., Che Man, Y.B., Nazimah, S.A.H., & Ismail, A. (2009). Monitoring the adulteration of virgin coconut oil by selected vegetable oils using differential scanning calorimetry. Journal of Food Lipids 16: 50–61.

Marina, A.M., Che Man, Y.B. and Ismail, A. 2010. Use of the SAW sensor electronic nose for detecting the adulteration of virgin coconut oil with RBD palm kernel olein. Journal of the American Oil Chemists’ Society 87: 263–270.

Nurrulhidayah, A.F., Che Man, Y.B., Al-Kahtani, H.A., & Rohman, A. (2011). Application of FTIR spectroscopy coupled with chemometrics for authentication of Nigella sativa seed oil, Spectroscopy, 25:243-50, DOI 10.3233/SPE-2011-0509.

Ozdemir, F., & Topuz, A. (2004) Changes in dry matter, oil content and fatty acids composition of avocado during harvesting time and post-harvesting ripening period. Food Chemistry, 86, 79–83.

Prasetyowati, Pratiwi, R., and Fera, T.O. (2010). Pengambilan Minyak Biji Alpukat (Persea americana Mill) dengan Metode Ekstraksi. Jurnal Teknik Kimia, 2(17), 16-24.

Quiñones-Islas, N., Ofelia Gabriela Meza-Márquez, Guillermo Osorio-Revilla, Tzayhrí Gallardo-Velazquez, 2013, Detection of adulterants in avocado oil by Mid-FTIR spectroscopy and multivariate analysis, Food Research International, 51:148-154.

Requejo, A.M., Ortega, R.M., Robles, F., Navia, B., Faci, M. & Aparicio, A. (2003) Influence of nutrition on cognitive function in a group of elderly, independently living people. European Journal of Clinical Nutrition, 57, S54-S57.

Rohman, A., & Che Man, Y.B. (2010). Fourier transform infrared (FTIR) spectroscopy for analysis of extra virgin olive oil adulterated with palm oil. Food Research International, 43, 886-92.

Rohman, A., & Che Man, Y.B. (2012). Application of Fourier transform infrared spectroscopy for authentication of functional food oils. Applied Spectroscopy Reviews. 47(1) 1-13.

Rohman, A.,and Ariani, Rizka, 2013, Authentication of Nigella sativa seed oil in Binary ang ternary mixtures with corn oil and soybean oil using FTIR spectroscopy coupled with Patial Least Square, The Scientific World Journal,vol.2013, Article ID 740142, 6 pages.

Sacchi, R., Addeo, F., & Paolillo, L. (1997). 1H and 13-C NMR of virgin olive oil. An overview, Magnetic Resonance in Chemistry, 35:S133-S145.

Setyaningrum, D.L., Riyanto, S., and Rohman, A., 2013, Analysis of corn and soybean oils in red fruit oil using FTIR spectroscopy in combination with partial least square, International Food Research Journal, 20(4): 1977-81.

Steenis, C.G.G.J. (2002). Flora. PT. Pradnya Paramita, Jakarta.

Takenaga, F., Matsuyama, K., Abe, S., Torri, Y., & Itoh, S. (2008). Lipid and fatty acid composition of mesocarp and seed of avocado fruits harvested at Northern range in Japan. Journal of Oleo Science, 57, 591–597.



DOI: https://doi.org/10.14499/jfps

Article Metrics

Abstract views : 512 | views : 465

Refbacks

  • There are currently no refbacks.