Statistical FT-IR Spectroscopy for the Characterization of 17 Vegetable Oils
Vegetable oils have been utilized for centuries in the food, cosmetic, and pharmaceutical industries, and they contribute beneficially to overall human health, to active skincare, and to effective treatments. Monitoring of the vegetable oils is carried out by the methods described in the European Ph...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-05-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/10/3190 |
| _version_ | 1797497495047110656 |
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| author | Meta Kokalj Ladan Nina Kočevar Glavač |
| author_facet | Meta Kokalj Ladan Nina Kočevar Glavač |
| author_sort | Meta Kokalj Ladan |
| collection | DOAJ |
| description | Vegetable oils have been utilized for centuries in the food, cosmetic, and pharmaceutical industries, and they contribute beneficially to overall human health, to active skincare, and to effective treatments. Monitoring of the vegetable oils is carried out by the methods described in the European Pharmacopeia, which is time-consuming, has poor repeatability, and involves the use of toxic organic chemicals and expensive laboratory equipment. Many successful studies using IR spectroscopy have been carried out for the detection of geographical origin and adulteration as well as quantification of oxidation parameters. The aim of our research was to explore FT-IR spectroscopy for assessing the quality parameters and fatty acid composition of cranberry, elderberry, borage, blackcurrant, raspberry, black mustard, walnut, sea buckthorn, evening primrose, rosehip, chia, perilla, black cumin, sacha inchi, kiwi, hemp, and linseed oil. Very good models were obtained for the α-linolenic acid and linoleic acid contents, with <i>R</i><sup>2</sup> = 1.00; <i>R<sub>v</sub></i><sup>2</sup> values of 0.98, 0.92, 0.89, and 0.84 were obtained for iodine value prediction, stearic acid content, palmitic acid content, and unsaponifiable matter content, respectively. However, we were not able to obtain good models for all parameters, and the use of the same process for variable selection was found to be not suitable for all cases. |
| first_indexed | 2024-03-10T03:20:00Z |
| format | Article |
| id | doaj.art-45d1f661c1a343e3b37f3ff6a2fe890f |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T03:20:00Z |
| publishDate | 2022-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-45d1f661c1a343e3b37f3ff6a2fe890f2023-11-23T12:22:28ZengMDPI AGMolecules1420-30492022-05-012710319010.3390/molecules27103190Statistical FT-IR Spectroscopy for the Characterization of 17 Vegetable OilsMeta Kokalj Ladan0Nina Kočevar Glavač1Faculty of Pharmacy, University of Ljubljana, 1000 Ljubljana, SloveniaFaculty of Pharmacy, University of Ljubljana, 1000 Ljubljana, SloveniaVegetable oils have been utilized for centuries in the food, cosmetic, and pharmaceutical industries, and they contribute beneficially to overall human health, to active skincare, and to effective treatments. Monitoring of the vegetable oils is carried out by the methods described in the European Pharmacopeia, which is time-consuming, has poor repeatability, and involves the use of toxic organic chemicals and expensive laboratory equipment. Many successful studies using IR spectroscopy have been carried out for the detection of geographical origin and adulteration as well as quantification of oxidation parameters. The aim of our research was to explore FT-IR spectroscopy for assessing the quality parameters and fatty acid composition of cranberry, elderberry, borage, blackcurrant, raspberry, black mustard, walnut, sea buckthorn, evening primrose, rosehip, chia, perilla, black cumin, sacha inchi, kiwi, hemp, and linseed oil. Very good models were obtained for the α-linolenic acid and linoleic acid contents, with <i>R</i><sup>2</sup> = 1.00; <i>R<sub>v</sub></i><sup>2</sup> values of 0.98, 0.92, 0.89, and 0.84 were obtained for iodine value prediction, stearic acid content, palmitic acid content, and unsaponifiable matter content, respectively. However, we were not able to obtain good models for all parameters, and the use of the same process for variable selection was found to be not suitable for all cases.https://www.mdpi.com/1420-3049/27/10/3190vegetable fatty oilschemometricsFT-IRquality control |
| spellingShingle | Meta Kokalj Ladan Nina Kočevar Glavač Statistical FT-IR Spectroscopy for the Characterization of 17 Vegetable Oils Molecules vegetable fatty oils chemometrics FT-IR quality control |
| title | Statistical FT-IR Spectroscopy for the Characterization of 17 Vegetable Oils |
| title_full | Statistical FT-IR Spectroscopy for the Characterization of 17 Vegetable Oils |
| title_fullStr | Statistical FT-IR Spectroscopy for the Characterization of 17 Vegetable Oils |
| title_full_unstemmed | Statistical FT-IR Spectroscopy for the Characterization of 17 Vegetable Oils |
| title_short | Statistical FT-IR Spectroscopy for the Characterization of 17 Vegetable Oils |
| title_sort | statistical ft ir spectroscopy for the characterization of 17 vegetable oils |
| topic | vegetable fatty oils chemometrics FT-IR quality control |
| url | https://www.mdpi.com/1420-3049/27/10/3190 |
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