Application of Raman Spectroscopy and Chemometrics for Quality Controls of Fats and Oils: A Review

ABSTRACT

Edible fats and oils, composed of triacylglycerols (TAG) and some minor components having beneficial effects to human health such as lipid-soluble vitamins, carotenoids, and phenolics compounds, are essential to human diets because they are good energy sources. Some edible fats and oils had high price in the market which are lucrative to be adulterated with lower priced ones to gain the economical profits. Therefore, it is essential to assure the quality of edible fats and oils to fulfill the requirements and to detect the possibility of adulterated products using reliable analytical methods. Vibrational spectroscopies consisting of infrared and Raman are widely applied for analysis of edible fats and oils. In this review, Raman spectroscopy combined with chemometrics has been highlighted for quality control and authentication analysis of edible fats and oils either in raw materials or in food products.

KEYWORDS:

• Chemometrics
• edible fats and oils
• oxidative stability
• Raman spectroscopy
• quality control

Acknowledgments

The authors acknowledged the Ministry of Research and Technology, Republic of Indonesia, Faculty of Pharmacy Universitas Gadjah Mada (UGM), and Integrated Laboratory of Research and Testing (LPPT-UGM) for facilities and supports needed for research activities.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

The authors thanks to Universitas Gadjah Mada 2021 through Program Twin center between Center of Excellence, Institute for Halal Industry & Systems (PUI-PT IHIS UGM) and International Institute for Halal Research and Training (INHART), International Islamic University Malaysia (IIUM), Malaysia.