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Tachie CYE, Obiri-Ananey D, Alfaro-Cordoba M, Tawiah NA, Aryee ANA. Classification of oils and margarines by FTIR spectroscopy in tandem with machine learning. Food Chem 2024; 431:137077. [PMID: 37611361 DOI: 10.1016/j.foodchem.2023.137077] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 07/14/2023] [Accepted: 07/31/2023] [Indexed: 08/25/2023]
Abstract
This study assessed the combined utility of ATR-FTIR spectroscopy and machine learning (ML) techniques for identifying and classifying pure njangsa seed oil (NSO), palm kernel oil (PKO), coconut oil (CCO), njangsa seed oil-palm kernel oil (NSOPKO) and njangsa seed oil-coconut oil (NSOCCO) margarine. Additionally, it quantified the degree of adulteration in each oil and margarine using ML regression models and sunflower oil and canola-flaxseed oil margarine as adulterants. Fingerprints of the oils and the margarines derived in the spectra region 4000-600 cm-1 were combined with ML models. The first two principal components explained 99.4% and 98% of the variance of pure oils and margarines and 90.1, 88.3, 88, 97.3 and 98.3% of adulterated PKO, NSO, CCO, NSOCCO and NSOPKO, respectively while enabling visualization. Pure margarines were classified accurately (100%) in all models. KNN was most effective in classifying pure oil at 97% followed by LR (93%), SVM (83%), LightGBM (53%) and DT (50%). The R2 obtained from all the models for adulterated PKO, NSO, CCO, NSOPKO and NSOCCO ranged from 59-99%, 55-99%, 45-94%, 69-98% and 59-94%, respectively. SVM and DT underperformed, while KNN was the best model.
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Affiliation(s)
- Christabel Y E Tachie
- Delaware State University, College of Agriculture, Science and Technology, Department of Human Ecology (Food Science & Biotechnology Program), 1200 N DuPont Highway, Dover, DE 19901, USA
| | - Daniel Obiri-Ananey
- North Carolina Agricultural and Technical State University, Department of Computational Data Science and Engineering, 1601 E Market St, Greensboro, NC 27411, USA
| | - Marcela Alfaro-Cordoba
- University of California Santa Cruz, Department of Statistics, 1156 High St, Santa Cruz, CA 95064, USA
| | - Nii Adjetey Tawiah
- Delaware State University, College of Humanities, Education and Social Sciences, 1200 N DuPont Highway, Dover, DE 19901, USA
| | - Alberta N A Aryee
- Delaware State University, College of Agriculture, Science and Technology, Department of Human Ecology (Food Science & Biotechnology Program), 1200 N DuPont Highway, Dover, DE 19901, USA.
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Saparin N, Taufik AM, Nizar NNA, Jalil ANA, Zainal Abidin SAS, Bujang A. The dynamics of palm oil supply chain. INNOVATION OF FOOD PRODUCTS IN HALAL SUPPLY CHAIN WORLDWIDE 2023:179-193. [DOI: 10.1016/b978-0-323-91662-2.00005-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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3
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Authenticity Assessment from Sesame Seeds to Oil and Sesame Products of Various Origin by Differential Scanning Calorimetry. Molecules 2022; 27:molecules27217496. [PMID: 36364323 PMCID: PMC9656069 DOI: 10.3390/molecules27217496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 10/28/2022] [Accepted: 10/31/2022] [Indexed: 11/06/2022] Open
Abstract
The aim of this study was to conduct thermal characterization of sesame seeds and oils from various geographical origins (Ethiopia, India, Nigeria, Sudan, Turkey), different method of extraction (hexane and cold-pressing), and different types of derived products (halva and tahini). Thermal characterization was investigated using differential scanning calorimetry (DSC), which showed that origin of the seeds has no influence on the melting profile of sesame oil (peak temperature and enthalpy). Method of extraction (hexane and cold-pressing) influenced the peak temperatures of the resulting oils (p ≤ 0.05). The addition of 20% of palm olein to pure sesame oil influenced the significant changes in thermodynamic parameters such as peak temperature (Tm2), which was lowered from −5.89 °C to −4.99 °C, peak half width (T1/2), elevated from 3.01 °C to 4.52 °C, and the percentage of first peak area (% peak 1) lowered from 87.9 to 73.2% (p ≤ 0.05). The PCA method enabled to distinguish authentic and adulterated sesame oils of various origins. There were no significant differences in thermal properties among the products (halva, tahini) and the authentic sesame oil (p > 0.05). The obtained results showed DSC feasibility to characterize sesame oil and sesame products in terms of authenticity.
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Rozali NL, Azizan KA, Singh R, Syed Jaafar SN, Othman A, Weckwerth W, Ramli US. Fourier transform infrared (FTIR) spectroscopy approach combined with discriminant analysis and prediction model for crude palm oil authentication of different geographical and temporal origins. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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FTIR spectral analysis combined with chemometrics in evaluation of composite mixtures of coconut testa flour and wheat flour. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01287-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Rifna EJ, Pandiselvam R, Kothakota A, Subba Rao KV, Dwivedi M, Kumar M, Thirumdas R, Ramesh SV. Advanced process analytical tools for identification of adulterants in edible oils - A review. Food Chem 2022; 369:130898. [PMID: 34455326 DOI: 10.1016/j.foodchem.2021.130898] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 07/16/2021] [Accepted: 08/16/2021] [Indexed: 12/16/2022]
Abstract
This review summarizes the use of spectroscopic processes-based analytical tools coupled with chemometric techniques for the identification of adulterants in edible oil. Investigational approaches of process analytical tools such asspectroscopy techniques, nuclear magnetic resonance (NMR), hyperspectral imaging (HSI), e-tongue and e-nose combined with chemometrics were used to monitor quality of edible oils. Owing to the variety and intricacy of edible oil properties along with the alterations in attributes of the PAT tools, the reliability of the tool used and the operating factors are the crucial components which require attention to enhance the efficiency in identification of adulterants. The combination of process analytical tools with chemometrics offers a robust technique with immense chemotaxonomic potential. These involves identification of adulterants, quality control, geographical origin evaluation, process evaluation, and product categorization.
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Affiliation(s)
- E J Rifna
- Department of Food Process Engineering, National Institute of Technology, Rourkela 769008, Odisha, India
| | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR - Central Plantation Crops Research Institute, Kasaragod 671 124, Kerala, India.
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695 019, Kerala, India.
| | - K V Subba Rao
- Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal 721302, India
| | - Madhuresh Dwivedi
- Department of Food Process Engineering, National Institute of Technology, Rourkela 769008, Odisha, India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Matunga, Mumbai 400019, India
| | - Rohit Thirumdas
- Department of Food Process Technology, College of Food Science and Technology, PJTSAU, Telangana, India
| | - S V Ramesh
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR - Central Plantation Crops Research Institute, Kasaragod 671 124, Kerala, India
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Tan SL, Meriam Suhaimy SH, Abd Samad NA, Hamizi NA. Effects of adulterated palm cooking oil on the quality of fried chicken nuggets. FOODS AND RAW MATERIALS 2022. [DOI: 10.21603/2308-4057-2022-1-106-116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Introduction. There is a rising concern over food safety caused by an increasing trend towards adulterating fresh cooking oil with used cooking oil in Malaysia. Recent decades have seen more cases of high-quality edible cooking oil adulteration with reused oil, driven by high market demand and profit margins. In this study, we aimed to analyze the properties of vegetable oils and their effect on the quality of fried chicken nuggets.
Study objects and methods. We determined free fatty acid contents and characterized the properties of fresh palm olein, used cooking oil, and adulterated oil. We also compared the sensory quality attributes of chicken nuggets fried in fresh and adulterated oils.
Results and discussion. The content of free fatty acids consistently increased with rising adulteration levels. The FTIR spectral analyses revealed significant differences between fresh, used, and adulterated oils at 3006, 2922, 2853, 2680, 1744, 1654, 987, 968, and 722 cm–1. The oil samples with high adulterant concentrations demonstrated a linear increasing trend in K232 and K 270 values, where higher absorbance values indicated severe deterioration in the oil quality. The sensory evaluation showed no significant effect (P > 0.05) of adulteration with used cooking oil on the quality of fried chicken nuggets.
Conclusion. Our findings filled in a gap in the previous studies which only focused on the effects of adulteration on the oil properties. The study also provides valuable information to regulatory authorities on the reliability of quality parameters and modern instruments in edible oil adulteration detection.
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Sudhakar A, Chakraborty SK, Mahanti NK, Varghese C. Advanced techniques in edible oil authentication: A systematic review and critical analysis. Crit Rev Food Sci Nutr 2021; 63:873-901. [PMID: 34347552 DOI: 10.1080/10408398.2021.1956424] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Adulteration of edible substances is a potent contemporary food safety issue. Perhaps the overt concern derives from the fact that adulterants pose serious ill effects on human health. Edible oils are one of the most adulterated food products. Perpetrators are adopting ways and means that effectively masks the presence of the adulterants from human organoleptic limits and traditional oil adulteration detection techniques. This review embodies a detailed account of chemical, biosensors, chromatography, spectroscopy, differential scanning calorimetry, non-thermal plasma, dielectric spectroscopy research carried out in the area of falsification assessment of edible oils for the past three decades and a collection of patented oil adulteration detection techniques. The detection techniques reviewed have some advantages and certain limitations, chemical tests are simple; biosensors and nuclear magnetic resonance are rapid but have a low sensitivity; chromatography and spectroscopy are highly accurate with a deterring price tag; dielectric spectroscopy is rapid can be portable and has on-line compatibility; however, the results are susceptible to variation of electric current frequency and intrinsic factors (moisture, temperature, structural composition). This review paper can be useful for scientists or for knowledge seekers eager to be abreast with edible oil adulteration detection techniques.
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Affiliation(s)
- Anjali Sudhakar
- Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Bhopal, India
| | - Subir Kumar Chakraborty
- Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Bhopal, India
| | - Naveen Kumar Mahanti
- Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Bhopal, India
| | - Cinu Varghese
- Rural Development Centre, Indian Institute of Technology, Kharagpur, India
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Mousa MAA, Wang Y, Antora SA, Al-Qurashi AD, Ibrahim OHM, He HJ, Liu S, Kamruzzaman M. An overview of recent advances and applications of FT-IR spectroscopy for quality, authenticity, and adulteration detection in edible oils. Crit Rev Food Sci Nutr 2021; 62:8009-8027. [PMID: 33977844 DOI: 10.1080/10408398.2021.1922872] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Authenticity and adulteration detection are primary concerns of various stakeholders, such as researchers, consumers, manufacturers, traders, and regulatory agencies. Traditional approaches for authenticity and adulteration detection in edible oils are time-consuming, complicated, laborious, and expensive; they require technical skills when interpreting the data. Over the last several years, much effort has been spent in academia and industry on developing vibrational spectroscopic techniques for quality, authenticity, and adulteration detection in edible oils. Among them, Fourier transforms infrared (FT-IR) spectroscopy has gained enormous attention as a green analytical technique for the rapid monitoring quality of edible oils at all stages of production and for detecting and quantifying adulteration and authenticity in edible oils. The technique has several benefits such as rapid, precise, inexpensive, and multi-analytical; hence, several parameters can be predicted simultaneously from the same spectrum. Associated with chemometrics, the technique has been successfully implemented for the rapid detection of adulteration and authenticity in edible oils. After presenting the fundamentals, the latest research outcomes in the last 10 years on quality, authenticity, and adulteration detection in edible oils using FT-IR spectroscopy will be highlighted and described in this review. Additionally, opportunities, challenges, and future trends of FT-IR spectroscopy will also be discussed.
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Affiliation(s)
- Magdi A A Mousa
- Department of Arid Land Agriculture, Faculty of Meteorology, Environment and Arid Land Agriculture, King Abdulaziz University, Jeddah, Saudi Arabia.,Department of Vegetables, Faculty of Agriculture, Assiut University, Assiut, Egypt
| | - Yangyang Wang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Salma Akter Antora
- Department of Biological Engineering, University of Missouri, Columbia, Missouri, USA
| | - Adel D Al-Qurashi
- Department of Arid Land Agriculture, Faculty of Meteorology, Environment and Arid Land Agriculture, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Omer H M Ibrahim
- Department of Arid Land Agriculture, Faculty of Meteorology, Environment and Arid Land Agriculture, King Abdulaziz University, Jeddah, Saudi Arabia.,Department of Ornamental Plants and Landscape Gardening, Faculty of Agriculture, Assiut University, Egypt
| | - Hong-Ju He
- School of Life Science and Technology, Henan Institute of Science and Technology, Xinxiang, China
| | - Shu Liu
- Department of Environmental Science and Engineering, School of Space and Environment, Beihang University, Beijing, China
| | - Mohammed Kamruzzaman
- Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA
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10
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Mota MFS, Waktola HD, Nolvachai Y, Marriott PJ. Gas chromatography ‒ mass spectrometry for characterisation, assessment of quality and authentication of seed and vegetable oils. Trends Analyt Chem 2021. [DOI: 10.1016/j.trac.2021.116238] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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11
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Liang D, Yan L, Huang K, Li Y, Ai F, Zhang H, Jiang Z. Effect of Different Rotational Speeds on Graphene-Wrapped SiC Core-Shell Nanoparticles in Wet Milling Medium. MATERIALS (BASEL, SWITZERLAND) 2021; 14:944. [PMID: 33671233 PMCID: PMC7923179 DOI: 10.3390/ma14040944] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 02/12/2021] [Accepted: 02/14/2021] [Indexed: 11/17/2022]
Abstract
The effects of the wet milling rotating speed on the number of graphene layers and graphene quality, and the conversion efficiency of graphite exfoliate to graphene, were investigated by scanning electron microscopy (SEM), high resolution transmission electron microscopy (HRTEM), Raman spectroscopy, Fourier transform infrared spectroscopy (FTIR), and X-ray diffraction (XRD). The results show that the number of few-layer graphene nanometer sheets (GNSs) (≤10 layers) gradually increases with the increase of rotational speed in the range of 160-240 rpm. The proportion of GNSs with 0-10 layers reaches more than 80% as the rotational speed is increased to 280 rpm. GNS defect types in the composite materials are marginal defects with minimal influence and almost no oxidation. In the range of 160-280 rpm, the intensity of graphite peak decreases and the conversion efficiency of graphene increases with the increase of rotational speed. This is the same as the experimental result obtained by HRTEM.
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Affiliation(s)
- Dong Liang
- School of Materials and Metallurgy, University of Science and Technology Liaoning, Anshan 114051, Liaoning, China; (D.L.); (K.H.)
| | - Ling Yan
- State Key Laboratory of Metal Material for Marine Equipment and Application, Anshan 114009, Liaoning, China; (Y.L.); (F.A.)
| | - Kunkun Huang
- School of Materials and Metallurgy, University of Science and Technology Liaoning, Anshan 114051, Liaoning, China; (D.L.); (K.H.)
| | - Yan Li
- State Key Laboratory of Metal Material for Marine Equipment and Application, Anshan 114009, Liaoning, China; (Y.L.); (F.A.)
| | - Fangfang Ai
- State Key Laboratory of Metal Material for Marine Equipment and Application, Anshan 114009, Liaoning, China; (Y.L.); (F.A.)
| | - Hongmei Zhang
- School of Materials and Metallurgy, University of Science and Technology Liaoning, Anshan 114051, Liaoning, China; (D.L.); (K.H.)
- State Key Laboratory of Metal Material for Marine Equipment and Application, Anshan 114009, Liaoning, China; (Y.L.); (F.A.)
| | - Zhengyi Jiang
- School of Mechanical, Materials, Mechatronic and Biomedical Engineering, University of Wollongong, Wollongong, NSW 2522, Australia;
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Putri AR, Aliaño-González MJ, Ferreiro M, Setyaningsih W, Rohman A, Riyanto S, Palma M. Development of a methodology based on headspace-gas chromatography-ion mobility spectrometry for the rapid detection and determination of patin fish oil adulterated with palm oil. ARAB J CHEM 2020. [DOI: 10.1016/j.arabjc.2020.08.026] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
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Dhaulaniya AS, Balan B, Sodhi KK, Kelly S, Cannavan A, Singh DK. Qualitative and quantitative evaluation of corn syrup as a potential added sweetener in apple fruit juices using mid-infrared spectroscopy assisted chemometric modeling. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109749] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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Ramli US, Tahir NI, Rozali NL, Othman A, Muhammad NH, Muhammad SA, Tarmizi AHA, Hashim N, Sambanthamurthi R, Singh R, Manaf MAA, Parveez GKA. Sustainable Palm Oil-The Role of Screening and Advanced Analytical Techniques for Geographical Traceability and Authenticity Verification. Molecules 2020; 25:molecules25122927. [PMID: 32630515 PMCID: PMC7356346 DOI: 10.3390/molecules25122927] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Revised: 06/17/2020] [Accepted: 06/21/2020] [Indexed: 12/23/2022] Open
Abstract
Palm oil production from oil palm (Elaeis guineensis Jacq.) is vital for the economy of Malaysia. As of late, sustainable production of palm oil has been a key focus due to demand by consumer groups, and important progress has been made in establishing standards that promote good agricultural practices that minimize impact on the environment. In line with the industrial goal to build a traceable supply chain, several measures have been implemented to ensure that traceability can be monitored. Although the palm oil supply chain can be highly complex, and achieving full traceability is not an easy task, the industry has to be proactive in developing improved systems that support the existing methods, which rely on recorded information in the supply chain. The Malaysian Palm Oil Board (MPOB) as the custodian of the palm oil industry in Malaysia has taken the initiative to assess and develop technologies that can ensure authenticity and traceability of palm oil in the major supply chains from the point of harvesting all the way to key downstream applications. This review describes the underlying framework related to palm oil geographical traceability using various state-of-the-art analytical techniques, which are also being explored to address adulteration in the global palm oil supply chain.
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Affiliation(s)
- Umi Salamah Ramli
- Malaysian Palm Oil Board, No. 6 Persiaran Institusi, Bandar Baru Bangi, Kajang 43000, Selangor, Malaysia; (N.I.T.); (N.L.R.); (A.O.); (N.H.M.); (A.H.A.T.); (N.H.); (R.S.); (R.S.); (M.A.A.M.); (G.K.A.P.)
- Correspondence: ; Tel.: +60-3-8769-4495
| | - Noor Idayu Tahir
- Malaysian Palm Oil Board, No. 6 Persiaran Institusi, Bandar Baru Bangi, Kajang 43000, Selangor, Malaysia; (N.I.T.); (N.L.R.); (A.O.); (N.H.M.); (A.H.A.T.); (N.H.); (R.S.); (R.S.); (M.A.A.M.); (G.K.A.P.)
| | - Nurul Liyana Rozali
- Malaysian Palm Oil Board, No. 6 Persiaran Institusi, Bandar Baru Bangi, Kajang 43000, Selangor, Malaysia; (N.I.T.); (N.L.R.); (A.O.); (N.H.M.); (A.H.A.T.); (N.H.); (R.S.); (R.S.); (M.A.A.M.); (G.K.A.P.)
| | - Abrizah Othman
- Malaysian Palm Oil Board, No. 6 Persiaran Institusi, Bandar Baru Bangi, Kajang 43000, Selangor, Malaysia; (N.I.T.); (N.L.R.); (A.O.); (N.H.M.); (A.H.A.T.); (N.H.); (R.S.); (R.S.); (M.A.A.M.); (G.K.A.P.)
| | - Nor Hayati Muhammad
- Malaysian Palm Oil Board, No. 6 Persiaran Institusi, Bandar Baru Bangi, Kajang 43000, Selangor, Malaysia; (N.I.T.); (N.L.R.); (A.O.); (N.H.M.); (A.H.A.T.); (N.H.); (R.S.); (R.S.); (M.A.A.M.); (G.K.A.P.)
| | - Syahidah Akmal Muhammad
- School of Industrial Technology/Analytical Biochemistry Research Centre, Universiti Sains Malaysia, USM, George Town 11800, Penang, Malaysia;
| | - Azmil Haizam Ahmad Tarmizi
- Malaysian Palm Oil Board, No. 6 Persiaran Institusi, Bandar Baru Bangi, Kajang 43000, Selangor, Malaysia; (N.I.T.); (N.L.R.); (A.O.); (N.H.M.); (A.H.A.T.); (N.H.); (R.S.); (R.S.); (M.A.A.M.); (G.K.A.P.)
| | - Norfadilah Hashim
- Malaysian Palm Oil Board, No. 6 Persiaran Institusi, Bandar Baru Bangi, Kajang 43000, Selangor, Malaysia; (N.I.T.); (N.L.R.); (A.O.); (N.H.M.); (A.H.A.T.); (N.H.); (R.S.); (R.S.); (M.A.A.M.); (G.K.A.P.)
| | - Ravigadevi Sambanthamurthi
- Malaysian Palm Oil Board, No. 6 Persiaran Institusi, Bandar Baru Bangi, Kajang 43000, Selangor, Malaysia; (N.I.T.); (N.L.R.); (A.O.); (N.H.M.); (A.H.A.T.); (N.H.); (R.S.); (R.S.); (M.A.A.M.); (G.K.A.P.)
| | - Rajinder Singh
- Malaysian Palm Oil Board, No. 6 Persiaran Institusi, Bandar Baru Bangi, Kajang 43000, Selangor, Malaysia; (N.I.T.); (N.L.R.); (A.O.); (N.H.M.); (A.H.A.T.); (N.H.); (R.S.); (R.S.); (M.A.A.M.); (G.K.A.P.)
| | - Mohamad Arif Abd Manaf
- Malaysian Palm Oil Board, No. 6 Persiaran Institusi, Bandar Baru Bangi, Kajang 43000, Selangor, Malaysia; (N.I.T.); (N.L.R.); (A.O.); (N.H.M.); (A.H.A.T.); (N.H.); (R.S.); (R.S.); (M.A.A.M.); (G.K.A.P.)
| | - Ghulam Kadir Ahmad Parveez
- Malaysian Palm Oil Board, No. 6 Persiaran Institusi, Bandar Baru Bangi, Kajang 43000, Selangor, Malaysia; (N.I.T.); (N.L.R.); (A.O.); (N.H.M.); (A.H.A.T.); (N.H.); (R.S.); (R.S.); (M.A.A.M.); (G.K.A.P.)
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Amit, Jamwal R, Kumari S, Kelly S, Cannavan A, Singh DK. Rapid detection of pure coconut oil adulteration with fried coconut oil using ATR-FTIR spectroscopy coupled with multivariate regression modelling. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109250] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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16
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Application of ATR-FTIR spectroscopy along with regression modelling for the detection of adulteration of virgin coconut oil with paraffin oil. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108754] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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