Oil and Fat Classification by FT-Raman Spectroscopy

One hundred and thirty-eight edible oil and fat samples from 21 different sources, either vegetable (Brazil nut, coconut, corn, high oleic sunflower, olive oil, peanut, palm, palm kernel, rapeseed, soybean, sunflower, etc.) or animal (butter, hydrogenated fish, and tallow) have been analyzed. The sp...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1998-07, Vol.46 (7), p.2638-2646
Main Authors: Baeten, Vincent, Hourant, Pierre, Morales, Maria T, Aparicio, Ramon
Format: Article
Language:English
Subjects:
ACEITES ANIMALES
ACEITES VEGETALES
ACIDE GRAS
ACIDOS GRASOS
ANIMAL FATS
ANIMAL OILS
BEURRE VEGETAL
Biological and medical sciences
CLASIFICACION
CLASSIFICATION
CORPS GRAS ANIMAL
CORRELATION
ESPECE
ESPECIES
ESPECTROMETRIA
ESPECTROSCOPIA INFRARROJA
Fat industries
FATTY ACIDS
Food industries
FOURIER TRANSFORM-RAMAN SPECTROSCOPY
Fundamental and applied biological sciences. Psychology
GRASAS ANIMALES
GRASAS VEGETALES
HUILE ANIMALE
HUILE VEGETALE
INFRARED SPECTROPHOTOMETRY
PLANT FATS
PLANT OILS
SOURCES
SPECIES
SPECTRAL ANALYSIS
SPECTROMETRIE
SPECTROMETRY
SPECTROSCOPIE INFRAROUGE
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Summary:One hundred and thirty-eight edible oil and fat samples from 21 different sources, either vegetable (Brazil nut, coconut, corn, high oleic sunflower, olive oil, peanut, palm, palm kernel, rapeseed, soybean, sunflower, etc.) or animal (butter, hydrogenated fish, and tallow) have been analyzed. The spectral features of the most noteworthy bands are studied, and their correlations with the amount of fatty acids quantified by gas chromatography are presented. Principal component analysis is applied to classify the set of samples by their level of unsaturation [saturated (SFA), monounsaturated (MUFA), and polyunsaturated fatty acids (PUFA)]. The most remarkable MUFA and PUFA oil sources are independently classified by applying stepwise linear discriminant analysis to the Raman shifts selected by their correlation with fatty acids or structural assignments. The results show that FT-Raman spectra not only have information of the degree of unsaturation but also of the balance among the amounts of SFA, MUFA, and PUFA. The scattering intensities near different Raman shifts (3013, 1663, and 1264 cm-1) show high correlations with the fatty acid profile determined by gas chromatography. Keywords: Oils and fats; FT-Raman spectroscopy; chemometrics
ISSN:0021-8561
1520-5118
DOI:10.1021/jf9707851