Differentiation of lard from other edible fats and oils by means of Fourier transform infrared spectroscopy and chemometrics.

Citation

Che Man, Yaakob and Abdul Rohman, and Tengku Mansor, Tengku Salwani (2011) Differentiation of lard from other edible fats and oils by means of Fourier transform infrared spectroscopy and chemometrics. Journal of the American Oil Chemists' Society, 88 (2). pp. 187-192. ISSN 0003-021X; ESSN: 1558-9331

Abstract

Fourier transform infrared (FTIR) spectra at mid infrared regions (4,000-650 cm-1) of lard and 16 edible fats and oils were compared and differentiated. The chemometrics of principal component analysis and cluster analysis (CA) was used for such differentiation using FTIR spectra intensities of evaluated fats and oils. With PCA, an "eigenvalue" of about 90% was achieved using four principal components (PCs) of variables (FTIR spectra absorbances at the selected frequency regions). PC1 accounted for 44.1% of the variation, while PC2 described 30.2% of the variation. The main frequency regions that influence the separation of lard from other evaluated fats and oils based on PC1 are 2,852.8 followed by 2,922 and 1,464.7 cm-1. Furthermore, CA can classify lard into its group based on Euclidean distance

Download File

Preview

PDF (Abstract)
Differentiation of lard from other edible fats and oils by means of Fourier transform infrared spectroscopy and chemometrics.pdf
Download (83kB) | Preview

Additional Metadata

Item Type:	Article
Divisions:	Faculty of Food Science and Technology
DOI Number:	https://doi.org/10.1007/s11746-010-1659-x
Publisher:	Springer-Verlag
Keywords:	Chemometrics; Differentiation; Fats and oils; FTIR spectroscopy; Lard.
Depositing User:	Nur Farahin Ramli
Date Deposited:	18 Feb 2014 08:09
Last Modified:	06 Oct 2015 03:15
Altmetrics:	http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1007/s11746-010-1659-x
URI:	http://psasir.upm.edu.my/id/eprint/24069
Statistic Details:	View Download Statistic

Actions (login required)

View Item