Authentication of Patin Fish Oil (Pangasius micronemus) using FTIR Spectroscopy Combined with Chemometrics
Abstract
Authentication of Patin fish oil (MIP) is essential to prevent adulteration practice, to ensure quality, nutritional value, and product safety. The purpose of this study is to apply the FTIR spectroscopy combined with chemometrics for MIP authentication. The chemometrics method consists of principal component regression (PCR) and partial least square regression (PLSR). PCR and PLSR were used for multivariate calibration, while for grouping the samples using discriminant analysis (DA) method. In this study, corn oil (MJ) was used as an adulterate. Twenty-one mixed samples of MIP and MJ were prepared with the adulterate concentration range of 0-50%. The best authentication model was obtained using the PLSR technique using the first derivative of FTIR spectra at a wavelength of 650-3432 cm-1. The coefficient of determination (R2) for calibration and validation was obtained 0.9995 and 1.0000, respectively. The value of root mean square error of calibration (RMSEC) and root mean square error of prediction (RMSEP) were 0.397 and 0.189. This study found that the DA method can group the samples with an accuracy of 99.92%.
References
2. KKP. Industri Patin Indonesia Rebut Pasar Global. https://kkp.go.id/artikel/3163-industri-patin-indonesia-rebut-pasar-global (diakses pada tanggal 5 Jan, 2020).
3. Hashim, R. B.; Jamil, E. F.; Zulkipli, F. H.; Daud, J. M. Fatty Acid Compositions of Silver Catfish, Pangasius Sp. Farmed in Several Rivers of Pahang, Malaysia. J. Oleo Sci. 2015, 64, 205–209.
4. Panagan, A. T.; Yohandini, H.; Gultom, J. U. Analisis Kualitatif Dan Kuantitatif Asam Lemak Tak Jenuh Omega-3 Dari Minyak Ikan Patin (Pangasius pangasius) Dengan Metoda Kromatografi Gas. J. Penelit. Sains. 2011, 14, 38-42.
5. Yang, Y.; Ferro, M. D.; Cavaco, I.; Liang, Y. Detection and Identification of Extra Virgin Olive Oil Adulteration by GC-MS Combined with Chemometrics. J. Agric. Food Chem. 2013, 61, 3693–3702.
6. Gul, I.; Nasrullah, N.; Nissar, U.; Saifi, M.; Abdin, M. Z. Development of DNA and GC-MS Fingerprints for Authentication and Quality Control of Piper nigrum L. and Its Adulterant Carica papaya L. Food Anal. Methods. 2018, 11, 1209–1222.
7. Jafari, M.; Kadivar, M.; Keramat, J. Detection of Adulteration in Iranian Olive Oils Using Instrumental (GC, NMR, DSC) Methods. J. Am. Oil Chem. Soc. 2009, 86, 103–110.
8. Marina, A. M.; Che Man, Y. B.; Nazimah, S. A. H.; Amin, I. Monitoring The Adulteration Of Virgin Coconut Oil By Selected Vegetable Oils Using Differential Scanning Calorimetry. J. Food Lipids. 2009, 16, 50–61.
9. Amargianitaki, M.; Spyros, A. NMR-Based Metabolomics in Wine Quality Control and Authentication. Chem. Biol. Technol. Agric. 2017, 4, 1-12.
10. Ferrari, E.; Foca, G.; Vignali, M.; Tassi, L.; Ulrici, A. Adulteration of the Anthocyanin Content of Red Wines: Perspectives for Authentication by Fourier Transform-Near InfraRed and 1H NMR Spectroscopies. Anal. Chim. Acta. 2011, 701, 139–151.
11. Putri, A. R.; Rohman, A.; Riyanto, S. Comparative Study of Fatty Acid Profiles in Patin (Pangasius micronemus) And Gabus (Channa striata) Fish Oil and Its Authentication Using FTIR Spectroscopy Combined With Chemometrics. Int. J. Appl. Pharm. 2019, 11, 55–60.
12. Irnawati; Riyanto, S.; Martono, S.; Rohman, A. The Employment of FTIR Spectroscopy and Chemometrics for Authentication of Pumpkin Seed Oil from Sesame Oil. Food Res. 2019, 4, 42–48.
13. Rohman, A.; Che Man, Y. B. The Use of Fourier Transform Mid Infrared (FT-MIR) Spectroscopy for Detection and Quantification of Adulteration in Virgin Coconut Oil. Food Chem. 2011, 129, 583–588.
14. Tobiszewski, M.; Namieśnik, J. Direct Chromatographic Methods in the Context of Green Analytical Chemistry. TrAC Trends Anal. Chem. 2012, 35, 67–73.
15. Lavine, B.; Workman, J. Chemometrics. Anal. Chem. 2008, 80, 4519–4531.
16. Paradkar, M. M.; Irudayaraj, J. A Rapid FTIR Spectroscopic Method for Estimation of Caffeine in Soft Drinks and Total Methylxanthines in Tea and Coffee. J. Food Sci. 2002, 67, 2507–2511.
17. Fadzlillah, N. A.; Che Man, Y. B.; Rohman, A. FTIR Spectroscopy Combined with Chemometric for Analysis of Sesame Oil Adulterated with Corn Oil. Int. J. Food Prop. 2014, 17, 1275–1282.
18. Rohman, A.; Che Man, Y. B. C. Fourier Transform Infrared (FTIR) Spectroscopy for Analysis of Extra Virgin Olive Oil Adulterated with Palm Oil. Food Res. Int. 2010, 43, 886–892.
19. Rohman, A.; Riyanto, S.; Sasi, A. M.; Yusof, F. Mohd. The Use of FTIR Spectroscopy in Combination with Chemometrics for the Authentication of Red Fruit (Pandanus conoideus lam) Oil from Sunflower and Palm Oils. Food Biosci. 2014, 7, 64–70.
20. Putri, A. R.; Rohman, A.; Riyanto, S. Authentication of Patin (Pangasius micronemus) Fish Oil Adulterated With Palm Oil Using FTIR Spectroscopy Combined With Chemometrics. Int. J. Appl. Pharm. 2019, 11, 195–199.
21. Li, B.; Wang, H.; Zhao, Q.; Ouyang, J.; Wu, Y. Rapid Detection of Authenticity and Adulteration of Walnut Oil by FTIR and Fluorescence Spectroscopy: A Comparative Study. Food Chem. 2015, 181, 25–30.
This work is licensed under a Creative Commons Attribution 4.0 International License.
Author(s) Rights
As a journal Author, you have rights for a large range of uses of your article, including use by your employing institute or company. These Author rights can be exercised without the need to obtain specific permission. Authors publishing in IJCPA journals have wide rights to use their works for teaching and scholarly purposes without needing to seek permission, including: use for classroom teaching by Author or Author's institutionand presentation at a meeting or conference and distributing copies to attendees; use for internal training by author's company; distribution to colleagues for their reseearch use; use in a subsequent compilation of the author's works; inclusion in a thesis or dissertation; reuse of portions or extracts from the article in other works (with full acknowledgement of final article); preparation of derivative works (other than commercial purposes) (with full acknowledgement of final article); voluntary posting on open web sites operated by author or author’s institution for scholarly purposes (should follow CC by SA License).
Authors can copy and redistribute the material in any medium or format, as well as remix, transform, and build upon the material for any purpose, even commercially, but they must give appropriate credit (cite to the article or content), provide a link to the license, and indicate if changes were made. If you remix, transform, or build upon the material, you must redistribute your contributions under the same license as the original.