Differentiation of lard from other edible fats and oils by means of Fourier transform infrared spectroscopy and chemometrics.
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 eval...
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| Format: | Article |
| Language: | English English |
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Springer-Verlag
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/24069/1/Differentiation%20of%20lard%20from%20other%20edible%20fats%20and%20oils%20by%20means%20of%20Fourier%20transform%20infrared%20spectroscopy%20and%20chemometrics.pdf |
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| author | Che Man, Yaakob Abdul Rohman, Tengku Mansor, Tengku Salwani |
| author_facet | Che Man, Yaakob Abdul Rohman, Tengku Mansor, Tengku Salwani |
| author_sort | Che Man, Yaakob |
| collection | UPM |
| description | 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 |
| first_indexed | 2024-03-06T07:58:46Z |
| format | Article |
| id | upm.eprints-24069 |
| institution | Universiti Putra Malaysia |
| language | English English |
| last_indexed | 2024-03-06T07:58:46Z |
| publishDate | 2011 |
| publisher | Springer-Verlag |
| record_format | dspace |
| spelling | upm.eprints-240692015-10-06T03:15:36Z http://psasir.upm.edu.my/id/eprint/24069/ Differentiation of lard from other edible fats and oils by means of Fourier transform infrared spectroscopy and chemometrics. Che Man, Yaakob Abdul Rohman, Tengku Mansor, Tengku Salwani 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 Springer-Verlag 2011 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/24069/1/Differentiation%20of%20lard%20from%20other%20edible%20fats%20and%20oils%20by%20means%20of%20Fourier%20transform%20infrared%20spectroscopy%20and%20chemometrics.pdf 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 10.1007/s11746-010-1659-x English |
| spellingShingle | Che Man, Yaakob Abdul Rohman, Tengku Mansor, Tengku Salwani Differentiation of lard from other edible fats and oils by means of Fourier transform infrared spectroscopy and chemometrics. |
| title | Differentiation of lard from other edible fats and oils by means of Fourier transform infrared spectroscopy and chemometrics. |
| title_full | Differentiation of lard from other edible fats and oils by means of Fourier transform infrared spectroscopy and chemometrics. |
| title_fullStr | Differentiation of lard from other edible fats and oils by means of Fourier transform infrared spectroscopy and chemometrics. |
| title_full_unstemmed | Differentiation of lard from other edible fats and oils by means of Fourier transform infrared spectroscopy and chemometrics. |
| title_short | Differentiation of lard from other edible fats and oils by means of Fourier transform infrared spectroscopy and chemometrics. |
| title_sort | differentiation of lard from other edible fats and oils by means of fourier transform infrared spectroscopy and chemometrics |
| url | http://psasir.upm.edu.my/id/eprint/24069/1/Differentiation%20of%20lard%20from%20other%20edible%20fats%20and%20oils%20by%20means%20of%20Fourier%20transform%20infrared%20spectroscopy%20and%20chemometrics.pdf |
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