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International Journal of Food Properties Volume 18, 2015 - Issue 5
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Original Articles

Fourier-Transform Infrared Spectra Combined with Chemometrics and Fatty Acid Composition for Analysis of Pumpkin Seed Oil Blended Into Olive Oil

Abdul RohmanLaboratory of Analytical Chemistry, Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Gadjah Mada University, Yogyakarta, Indonesia;Research Center of Halal Products, Gadjah Mada University, Yogyakarta, Indonesia;Center of Research for Fiqh Science and Technology (Cfirst), Universiti Teknologi Malaysia, Skudai, MalaysiaCorrespondence[email protected]
,
Y.B. Che ManLaboratory of Analysis and Authentication, Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
&
A.F. NurrulhidayahLaboratory of Analysis and Authentication, Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
Pages 1086-1096 | Received 28 Sep 2011, Accepted 01 Dec 2011, Published online: 06 Feb 2015

Citations (15)

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Aadil Bajoub, Alessandra Bendini, Alberto Fernández-Gutiérrez & Alegría Carrasco-Pancorbo. (2018) Olive oil authentication: A comparative analysis of regulatory frameworks with especial emphasis on quality and authenticity indices, and recent analytical techniques developed for their assessment. A review. Critical Reviews in Food Science and Nutrition 58:5, pages 832-857.
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Xian-Yi Zhang, Wei Hu, Jing Teng, Huan-Huan Peng, Jian-Hong Gan, Xi-Chang Wang, Su-Qin Sun, Chang-Hua Xu & Yuan Liu. (2017) Rapid recognition of marine fish surimi by one-step discriminant analysis based on near-infrared diffuse reflectance spectroscopy. International Journal of Food Properties 20:12, pages 2932-2943.
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Lucyna Dymińska, Maciej Calik, Abduladhim Moamer M. Albegar, Adam Zając, Kamil Kostyń, Jadwiga Lorenc & Jerzy Hanuza. (2017) Quantitative determination of the iodine values of unsaturated plant oils using infrared and Raman spectroscopy methods. International Journal of Food Properties 20:9, pages 2003-2015.
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Abdul Rohman. (2017) The use of infrared spectroscopy in combination with chemometrics for quality control and authentication of edible fats and oils: A review. Applied Spectroscopy Reviews 52:7, pages 589-604.
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Abdul Rohman, Anjar Windarsih, Sugeng Riyanto, Sudjadi, Shahrel Ahmad Shuhel Ahmad, Arieff Salleh Rosman & Farahwahida Mohd. Yusoff. (2016) Fourier Transform Infrared Spectroscopy Combined with Multivariate Calibrations for the Authentication of Avocado Oil. International Journal of Food Properties 19:3, pages 680-687.
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Abdul Rohman, Desti Wibowo, Sudjadi, Endang Lukitaningsih & Arieff Salleh Rosman. (2015) Use of Fourier Transform Infrared Spectroscopy in Combination with Partial Least Square for Authentication of Black Seed Oil. International Journal of Food Properties 18:4, pages 775-784.
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Articles from other publishers (9)

Marwan Y. Rezk, Sara Ibrahim, Eman A. Khalil, Dalia Saba, Mostafa Abdellatif, Ahmed Abdellatif & Nageh K. Allam. (2023) Pumpkin Seed Oil ‐Loaded Chitosan/Polyvinyl Alcohol Electrospun Nanofiber Scaffold for Dermal and Oral Wound Dressing. ChemistrySelect 8:26.
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Xihui Bian, Yao Wang, Shuaishuai Wang, Joel B. Johnson, Hao Sun, Yugao Guo & Xiaoyao Tan. (2022) A Review of Advanced Methods for the Quantitative Analysis of Single Component Oil in Edible Oil Blends. Foods 11:16, pages 2436.
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Biswa R. Patra, Venu Babu Borugadda & Ajay K. Dalai. (2022) Microwave-assisted extraction of sea buckthorn pomace and seed extracts as a proactive antioxidant to stabilize edible oils. Bioresource Technology Reports 17, pages 100970.
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Rahul Jamwal, Amit, Shivani Kumari, Sushma Sharma, Simon Kelly, Andrew Cannavan & Dileep Kumar Singh. (2021) Recent trends in the use of FTIR spectroscopy integrated with chemometrics for the detection of edible oil adulteration. Vibrational Spectroscopy 113, pages 103222.
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Eduarda Mendes & Noélia Duarte. (2021) Mid-Infrared Spectroscopy as a Valuable Tool to Tackle Food Analysis: A Literature Review on Coffee, Dairies, Honey, Olive Oil and Wine. Foods 10:2, pages 477.
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Ioannis N. Pasias, Kalomoira G. Raptopoulou & Charalampos Proestos. 2021. Comprehensive Foodomics. Comprehensive Foodomics 494 500 .
Carmen Socaciu, Florinela Fetea, Floricuta Ranga, Andrea Bunea, Francisc Dulf, Sonia Socaci & Adela Pintea. (2020) Attenuated Total Reflectance-Fourier Transform Infrared Spectroscopy (ATR-FTIR) Coupled with Chemometrics, to Control the Botanical Authenticity and Quality of Cold-Pressed Functional Oils Commercialized in Romania. Applied Sciences 10:23, pages 8695.
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Andreea Pușcaș, Andruța Mureșan, Floricuța Ranga, Florinela Fetea, Sevastița Muste, Carmen Socaciu & Vlad Mureșan. (2020) Phenolics Dynamics and Infrared Fingerprints during the Storage of Pumpkin Seed Oil and Thereof Oleogel. Processes 8:11, pages 1412.
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Muhammed Yusuf Çağlar, Mehmet Demirci, Abdulkadir Şahiner, Bilal Çakır & Ahmet Furkan Çağlar. (2019) Gıda Analizlerinde Kullanılan Spektroskopik Teknikler. Akademik Gıda, pages 121-130.
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