Application of Fourier Transform Infrared Spectroscopy for Authentication of Functional Food Oils

References

• Schieber , A. 2008 . “ Introduction to food authentication ” . In Modern Techniques for Food Authentication , Edited by: Sun , D.-W. 1 – 23 . New York : Elsevier .
   Google Scholar
• Shukla , A. K. , Dixit , A. K. and Singh , R. P. 2005 . Detection of adulteration in edible oils . Journal of Oleo Science , 6 : 317 – 324 .
   Google Scholar
• Gallardo-Velázquez , T. , Osorio-Revilla , G. , Zuñiga-de Loa , M. and Rivera-Espinoza , Y. 2009 . Application of FTIR-HATR spectroscopy and multivariate analysis to the quantification of adulterants in Mexican honeys . Food Res. Int. , 42 : 313 – 318 .
   Web of Science ®Google Scholar
• Asensio , L. , Gonzalez , I. , Garcia , T. and Martin , R. 2008 . Review: Determination of food authenticity by enzyme-linked immunosorbent assay (ELISA) . Food Contr. , 19 : 1 – 8 .
   Web of Science ®Google Scholar
• Arlorio , M. , Coisson , J. D. , Bordiga , M. , Travaglia , F. , Garino , C. , Zuidmeer , L. , Van Ree , R. , Giuffrida , M. G. , Conti , A. and Martelli , A. 2010 . Olive oil adulterated with hazelnut oils: Simulation to identify possible risks to allergic consumers . Food Addit. Contam. , 27 : 11 – 18 .
   Web of Science ®Google Scholar
• Rohman , A. and Che Man , Y. B. 2008 . Review article: Analysis of lard in food products for halal authentication study . Agritech , 28 : 192 – 201 .
   Google Scholar
• Guillen , M. D. and Cabo , N. 1997 . Characterization of edible oils and lard by Fourier transform infrared spectroscopy. Relationships between composition and frequency of concrete bands in the fingerprint region . J. Am. Oil Chem. Soc. , 74 : 1281 – 1286 .
   Web of Science ®Google Scholar
• Al-Ismail , K. M. , Alsaed , A. K. , Ahmad , R. and Al-Dabbas , M. 2010 . Detection of olive oil adulteration with some plant oils by GLC analysis of sterols using polar column . Food Chem. , 121 : 1255 – 1259 .
   Web of Science ®Google Scholar
• Cordella , C. , Moussa , I. , Martel , A. C. , Sbirrazzuoli , N. and Cuvelier , L. L. 2002 . Recent developments in food characterization and adulteration detection: Technique-oriented perspectives . J. Agr. Food Chem. , 50 : 1751 – 1764 .
   PubMed Web of Science ®Google Scholar
• Cserhati , T. , Forgacs , E. , Deyl , Z. and Miksik , I. 2005 . Chromatography in authenticity and traceability tests of vegetable oils and dairy products: A review . Biomed. Chrom. , 19 : 183 – 190 .
   PubMed Web of Science ®Google Scholar
• Aparicio , R. and Aparicio-Ruíz , R. 2000 . Review: Authentication of vegetable oils by chromatographic techniques . J. Chrom. , 881 : 93 – 104 .
   PubMed Web of Science ®Google Scholar
• Chiavaro , E. , Vittadini , E. , Rodriguez-Estrada , M. T. , Cerretani , L. and Bendini , A. 2008 . Diffrential scanning calorimeter application to the detection of refined hazelnut oil in extra virgin olive oil . Food Chem. , 110 : 248 – 256 .
   PubMed Web of Science ®Google Scholar
• Marina , A. M. , Che Man , Y. B. , Nazimah , S. A.H. and Ismail , A. 2009 . Monitoring the adulteration of virgin coconut oil by selected vegetable oils using differential scanning calorimetry . J. Food Lipids , 16 : 50 – 61 .
   Web of Science ®Google Scholar
• Marina , A. M. , Che Man , Y. B. and Ismail , A. 2010 . Use of the SAW sensor electronic nose for detecting the adulteration of virgin coconut oil with RBD palm kernel olein . J. Am. Oil Chem. Soc. , 87 : 263 – 270 .
   Web of Science ®Google Scholar
• Downey , G. , McIntyre , P. and Davies , A. N. 2002 . Detecting and quantifying sunflower oil adulteration in extra virgin olive oils from the eastern Mediterranean by visible and near-infrared spectroscopy . J. Agr. Food Chem. , 50 : 5520 – 5525 .
   PubMed Web of Science ®Google Scholar
• Namieśnik , J. 2001 . Green analytical chemistry—Some remarks . J. Separ. Sci. , 24 : 151 – 153 .
   Web of Science ®Google Scholar
• Reid , L. M. , O’Donnell , C. P. and Downey , G. 2006 . Recent technological advances for the determination of food authenticity . Trends Food Sci. Tech. , 17 : 344 – 353 .
   Web of Science ®Google Scholar
• Pavia , D. L. , Lampman , G. M. , Kriz , G. S. and Vyvyan , J. R. 2009 . Introduction to Spectroscopy , 4th ed. , Sydney , , Australia : Thomson Learning .
   Google Scholar
• Bunaciu , A. A. , Aboul-Enein , H. Y. and Fleschin , S. 2010 . Application of Fourier transform infrared spectrophotometry in pharmaceutical drugs analysis . Appl. Spectros. Rev. , 45 : 206 – 219 .
   Web of Science ®Google Scholar
• Mostaço-Guidolin , L. B. and Bachmann , L. 2011 . Application of FTIR spectroscopy for identification of blood and leukemia biomarkers: A review over the past 15 years . Appl. Spectros. Rev. , 46 : 388 – 404 .
   Web of Science ®Google Scholar
• Yap , K. Y.-L. , Chan , S. Y. and Lim , C. S. 2007 . Infrared-based protocol for the identification and categorization of ginseng and its products . Food Res. Int. , 40 : 643 – 652 .
   Web of Science ®Google Scholar
• Karoui , R. , Pierna , J. A.F. and Dufour , E. 2008 . “ Spectroscopic technique: Mid-infrared (MIR) and Fourier transform mid-infrared (FT-MIR) spectroscopies ” . In Modern Techniques for Food Authentication , 1st ed. , Edited by: Sun , D.-W. 27 – 64 . London : Elsevier .
   Google Scholar
• Wilson , R. H. and Tapp , H. S. 1999 . Mid-infrared spectroscopy for food analysis: Recent new applications and relevant developments in sample presentation methods . Trends Anal. Chem. , 18 : 85 – 93 .
   Web of Science ®Google Scholar
• Lavine , B. K. 1998 . Chemometrics . Anal. Chem. , 70 : 209R – 228R .
   Web of Science ®Google Scholar
• Bro , R. , Jerome , J. W. Jr. , Paul , R. M. and Kowalski , B. R. 1997 . Review of chemometrics applied to spectroscopy: 1985–95, Part 3—Multi-way analysis . Appl. Spectros. Rev. , 32 : 237 – 261 .
   Web of Science ®Google Scholar
• Lai , Y. W. , Kemsley , E. K. and Wilson , R. H. 1995 . Quantitative analysis of potential adulterants of extra virgin olive oil using infrared spectroscopy . Food Chem. , 53 : 95 – 98 .
   Web of Science ®Google Scholar
• Roggo , Y. , Chalus , P. , Maurer , L. , Lema-Martinez , C. , Edmond , A. and Jent , N. A. 2007 . Review of near infrared spectroscopy and chemometrics in pharmaceutical technologies . J. Pharm. Biomed. Anal. , 44 : 683 – 700 .
   PubMed Web of Science ®Google Scholar
• Rohman , A. , Che Man , Y. B. , Ismail , A. and Puziah , H. 2010 . Application of Fourier transform infrared (FTIR) spectroscopy for determination of virgin coconut oil (VCO) in binary mixtures with palm oil and olive oil . J. Am. Oil Chem. Soc. , 87 : 601 – 606 .
   Web of Science ®Google Scholar
• García-González , D. L. , Aparicio-Ruiz , R. and Aparicio , R. 2008 . Review article: Virgin olive oil—Chemical implications on quality and health . Eur. J. Lipid Sci. Tech. , 110 : 602 – 607 .
   Web of Science ®Google Scholar
• Marina , A. M. , Che Man , Y. B. and Ismail , A. 2009 . Virgin coconut oil: Emerging functional food oil . Trends Food Sci. Tech. , 20 : 481 – 487 .
   Web of Science ®Google Scholar
• Moghadasian , M. H. 2008 . Advances in dietary enrichment with n-3 fatty acids . Crit. Rev. Food Sci. Nutr. , 48 : 402 – 410 .
   PubMed Web of Science ®Google Scholar
• Rohman , A. 2010 . “ Application of Fourier transform infrared spectroscopy for analysis, authentication, and monitoring oxidative stability of selected edible fats and oils ” . Serdang , , Malaysia : Ph.D. Thesis, Halal Products Research Institute, Universiti Putra Malaysia .
   Google Scholar
• Arvanitoyannis , I. S. and Vlachos , A. 2007 . Implementation of physicochemical and sensory analysis in conjunction with multivariate analysis towards assessing olive oil authentication/adulteration . Crit. Rev. Food Sci. Nutr. , 47 : 441 – 498 .
   PubMed Web of Science ®Google Scholar
• Huang , C. L. and Sumpio , B. E. 2008 . Olive oil, the Mediterranean diet, and cardiovascular health . J. Am. Coll. Surg. , 207 : 407 – 416 .
   PubMed Web of Science ®Google Scholar
• Fomuso , L. B. and Akoh , C. C. 2002 . Lipase-catalyzed acidolysis of olive oil and caprylic acid in a bench-scale packed bed bioreactor . Food Res. Int. , 35 : 15 – 21 .
   Web of Science ®Google Scholar
• Boskou , D. 2009 . “ Culinary applications of olive oil—Minor constituents and cooking ” . In Olive Oil—Minor Constituents and Health , Edited by: Boskou , D. 1 – 6 . Boca Raton , FL : CRC Press .
   Google Scholar
• Li-Chan , E. 1994 . Review: Developments in the detection of adulteration of olive oil . Trends Food Sci. Tech. , 5 : 311 – 314 .
   Web of Science ®Google Scholar
• Hillestrøm , P. R. , Covas , M.-I. and Poulsen , H. E. 2006 . Effect of dietary virgin olive oil on urinary excretion of etheno–DNA adducts . Free Radic. Biol. Med. , 41 : 1133 – 1138 .
   PubMed Web of Science ®Google Scholar
• Covas , M.-I. 2007 . Review: Olive oil and the cardiovascular system . Pharmacol. Res. , 55 : 175 – 186 .
   PubMed Web of Science ®Google Scholar
• Jansen , M. and Birch , J. 2009 . Composition and stability of olive oil following partial crystallization . Food Res. Int. , 42 : 826 – 831 .
   Web of Science ®Google Scholar
• Rohman , A. and Che Man , Y. B. 2010 . Fourier transform infrared (FTIR) spectroscopy for analysis of extra virgin olive oil adulterated with palm oil . Food Res. Int. , 43 : 886 – 892 .
   Web of Science ®Google Scholar
• Rohman , A. and Che Man , Y. B. 2011 . Potential use of FTIR-ATR spectroscopic method for determination of virgin coconut oil and extra virgin olive oil in ternary mixture systems . Food Anal. Meth. , 4 ( 2 ) : 155 – 162 .
   Web of Science ®Google Scholar
• Rohman , A. and Che Man , Y. B. 2010 . FTIR spectroscopy combined with chemometrics for analysis of lard in the mixtures with body fats of lamb, cow, and chicken . Int. Food Res. J. , 17 : 519 – 527 .
   Google Scholar
• Rohman , A. and Che Man , Y. B. 2011 . Detection of lard in vegetable oils . Lipid Tech , 23 ( 8 ) : 180 – 182 .
   Google Scholar
• Rohman , A. , Che Man , Y. B. , Ismail , A. and Puziah , H. 2011 . FTIR spectroscopy combined with chemometrics for analysis of lard adulteration in some vegetable oils . CyTA Journal of Food , 9 ( 2 ) : 96 – 101 .
   Web of Science ®Google Scholar
• Maggio , R. M. , Cerretani , L. , Chiavaro , E. , Kaufman , T. S. and Bendini , A. 2010 . A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils . Food Contr. , 21 : 890 – 895 .
   Web of Science ®Google Scholar
• Lerma-García , M. J. , Ramis-Ramos , G. , Herrero-Martínez , J. M. and Simó-Alfonso , E. F. 2010 . Authentication of extra virgin olive oils by Fourier-transform infrared spectroscopy . Food Chem. , 118 : 78 – 83 .
   Web of Science ®Google Scholar
• Gurdeniz , G. and Ozen , B. 2009 . Detection of adulteration of extra-virgin olive oil by chemometric analysis of mid-infrared spectral data . Food Chem. , 116 : 519 – 525 .
   Web of Science ®Google Scholar
• Vlachos , N. , Skopelitis , Y. , Psaroudaki , M. , Konstantinidou , V. , Chatzilazarou , A. and Tegou , E. 2006 . Applications of Fourier transform-infrared spectroscopy to edible oils . Anal. Chim. Acta , 573–574 : 459 – 465 .
   PubMed Web of Science ®Google Scholar
• Tay , A. , Singh , R. K. , Krishnan , S. S. and Gore , J. P. 2002 . Authentication of olive oil adulterated with vegetable oils using Fourier transform infrared spectroscopy . LWT - Food Sci. Tech. , 35 : 99 – 103 .
   Web of Science ®Google Scholar
• Yang , H. and Irudayaraj , J. 2001 . Comparison of near-infrared, Fourier transform-infrared, and Fourier transform-Raman methods for determining olive pomace oil adulteration in extra virgin olive oil . J. Am. Oil Chem. Soc. , 78 : 889 – 895 .
   Web of Science ®Google Scholar
• Marigheto , N. A. , Kemsley , E. K. , Defernez , M. and Wilson , R. H. 1998 . A comparison of mid-infrared and Raman spectroscopies for the authentication of edible oils . J. Am. Oil Chem. Soc. , 75 : 987 – 992 .
   Web of Science ®Google Scholar
• Lai , Y. W. , Kemsley , E. K. and Wilson , R. H. 1994 . Potential of Fourier transform infrared spectroscopy for the authentication of vegetable oils . J. Agr. Food Chem. , 42 : 1154 – 1159 .
   Web of Science ®Google Scholar
• Tapp , H. S. , Defernez , M. and Kemsley , E. T. 2003 . FTIR spectroscopy and multivariate analysis can distinguish the geographic origin of extra virgin olive oils . J. Agr. Food Chem. , 51 : 6110 – 6115 .
   PubMed Web of Science ®Google Scholar
• Bendini , A. , Cerretani , L. , Di Virgilio , F. , Belloni , P. , Bonoli-Carbognin , M. and Lercker , G. 2007 . Preliminary evaluation of the application of the FTIR spectroscopy to control the geographic origin and quality of virgin olive oils . J. Food Qual. , 30 : 424 – 437 .
   Web of Science ®Google Scholar
• Hennessy , S. , Downey , G. and O’Donnell , C. P. 2009 . Confirmation of food origin claims by Fourier transform infrared spectroscopy and chemometrics: Extra virgin olive oil from Liguria . J. Agr. Food Chem. , 57 : 1735 – 1741 .
   PubMed Web of Science ®Google Scholar
• Gurdeniz , G. , Ozen , B. and Tokatli , F. 2010 . Comparison of fatty acid profiles and mid-infrared spectral data for classification of olive oils . Eur. J. Lipid Sci. Tech. , 112 : 218 – 226 .
   Web of Science ®Google Scholar
• De Luca , M. , Terouzi , W. , Ioele , G. , Kzaiber , F. , Oussama , A. , Oliverio , F. , Tauler , R. and Ragno , G. 2011 . Derivative FTIR spectroscopy for cluster analysis and classification of Morocco olive oils . Food Chem. , 124 : 1113 – 1118 .
   Web of Science ®Google Scholar
• Villarino , B. J. , Marsha , D. L. , Concepcion , M. and Lizada , C. 2007 . Descriptive sensory evaluation of virgin coconut oil and refined, bleached and deodorized coconut oil . LWT—Food Sci. Tech. , 40 : 193 – 199 .
   Web of Science ®Google Scholar
• Nevin , K. G. and Rajamohan , T. 2008 . Influence of virgin coconut oil on blood coagulation factors, lipid levels and LDL oxidation in cholesterol fed Sprague-Dawley rats . e-SPEN, The European e-Journal of Clinical Nutrition and Metabolism , 3 : 1 – 8 .
   Google Scholar
• Che Man , Y. B. and Marina , A. M. 2006 . “ Medium chain triacylglycerol ” . In Nutraceutical and Specialty Lipids and Their Coproducts , Edited by: Shahidi , F. 27 – 56 . Boca Raton , FL : Taylor & Francis .
   Google Scholar
• Nevin , K. G. and Rajamohan , T. 2004 . Beneficial effects of virgin coconut oil on lipid parameters and in vitro LDL oxidation . Clin. Biochem. , 37 : 830 – 835 .
   PubMed Web of Science ®Google Scholar
• Manaf , M. A. , Che Man , Y. B. , Hamid , N. S.A. , Ismail , A. and Syahariza , Z. A. 2007 . Analysis of adulteration of virgin coconut oil by palm kernel olein using Fourier transform Infrared spectroscopy . J. Food Lipids , 14 : 111 – 121 .
   Web of Science ®Google Scholar
• Rohman , A. and Che Man , Y. B. 2009 . Monitoring of virgin coconut oil (VCO) adulteration with palm oil using Fourier transform infrared (FTIR) spectroscopy . J. Food Lipids , 16 : 618 – 628 .
   Web of Science ®Google Scholar
• Mansor , T. S.T. , Che Man , Y. B. and Rohman , A. 2011 . Application of fast gas chromatography and Fourier transform infrared spectroscopy for analysis of lard adulteration in virgin coconut oil . Food Anal. Meth , 4 ( 3 ) : 365 – 372 .
   Web of Science ®Google Scholar
• Judé , S. , Roger , S. , Martel , E. , Besson , P. , Richard , P. , Bougnoux , P. , Champeroux , P. and Le Guenne , J. Y. 2006 . Dietary long-chain omega-3 fatty acids of marine origin: A comparison of their protective effects on coronary heart disease and breast cancers . Progr. Biophys. Mol. Biol. , 90 : 299 – 325 .
   PubMed Web of Science ®Google Scholar
• Skeie , G. , Braaten , T. , Hjartaker , A. , Brustad , M. and Lund , E. 2009 . Cod liver oil, other dietary supplements and survival among cancer patients with solid tumours . Int. J. Canc. , 125 : 1155 – 1160 .
   PubMed Web of Science ®Google Scholar
• Stene , C. , Ulriksen , J. , Magnus , P. and Joner , G. 2000 . Use of cod liver oil during pregnancy associated with lower risk of type I diabetes in the offspring . Diabetologia , 43 : 1093 – 1098 .
   PubMed Web of Science ®Google Scholar
• Terkelsen , L. H. , Eskild-Jensen , A. , Kjeldsen , H. , Barker , J. H. and Hjortdal , V. E. 2000 . Topical application of cod liver oil ointment accelerates wound healing: An experimental study in wounds in the ears of hairless mice . Scand. J. Plast. Reconstr. Surg. Hand Surg. , 34 : 15 – 20 .
   PubMed Web of Science ®Google Scholar
• Rohman , A. and Che Man , Y. B. 2009 . Analysis of cod-liver oil adulteration using Fourier transform infrared (FTIR) spectroscopy . J. Am. Oil Chem. Soc. , 86 : 1149 – 1153 .
   Web of Science ®Google Scholar
• Rohman , A. and Che Man , Y. B. 2011 . Analysis of chicken fat as adulterant in cod-liver oil using FTIR spectroscopy and chemometrics . CyTA Journal of Food , 9 ( 3 ) : 187 – 191 .
   Web of Science ®Google Scholar
• Rohman , A. and Che Man , Y. B. 2011 . Application of Fourier transform infrared (FT-IR) spectroscopy combined with chemometrics for authentication of cod-liver oil . Vib. Spectros. , 55 : 141 – 145 .
   Web of Science ®Google Scholar
• Öztürk , B. , Yalçin , A. and Özdemir , D. 2010 . Determination of olive oil adulteration with vegetable oils by near infrared spectroscopy coupled with multivariate calibration . J. Near Infrared Spectros. , 18 : 191 – 201 .
   Web of Science ®Google Scholar
• Obeidat , S. M. , Khanfar , M. S. and Obeidat , W. M. 2009 . Classification of edible oils and uncovering adulteration of virgin olive oil using FTIR with the aid of chemometrics . Aust. J. Basic Appl. Sci. , 3 : 2048 – 2053 .
   Google Scholar
• Groselj , N. , Vracko , M. , Pierna , J. A.F. , Baeten , V. and Novic , M. 2008 . The use of FT-MIR spectroscopy and counter-propagation artificial neural networks for tracing the adulteration of olive oil . Acta Chim. Slov. , 55 : 935 – 941 .
   Web of Science ®Google Scholar
• Alam , M. A. and Hamid , S. F. 2007 . Application of FTIR spectroscopy in the assessment of olive oil adulteration . J. Appl. Sci. Res. , 73 : 102 – 108 .
   Google Scholar
• Özdemir , D. and Öztürk , B. 2007 . Near infrared spectroscopic determination of olive oil adulteration with sunflower and corn oil . J. Food Drug Anal. , 15 : 40 – 47 .
   Web of Science ®Google Scholar
• Baeten , V. , Pierna , J. A.F. , Dardenne , P. , Meurens , M. , García-González , D. L. and Aparicio-Ruiz , R. 2005 . Detection of the presence of hazelnut oil in olive oil by FT-Raman and FT-MIR spectroscopy . J. Agr. Food Chem. , 53 : 6201 – 6206 .
   PubMed Web of Science ®Google Scholar
• Christy , A. A. , Kasemsumran , S. , Du , Y. and Ozaki , K. 2004 . The detection and quantification of adulteration in olive oil by near-infrared spectroscopy and chemometrics . Anal. Sci. , 20 : 935 – 940 .
   PubMed Web of Science ®Google Scholar
• Ozen , B. F. and Mauer , L. J. 2002 . Detection of hazelnut oil adulteration using FT-IR spectroscopy . J. Agr. Food Chem. , 50 : 3898 – 3901 .
   PubMed Web of Science ®Google Scholar
• Wesley , I. L. , Pacheco , E. and McGill , A. E.J. 1996 . Identification of adulterants in olive oils . J. Am. Oil Chem. Soc. , 73 : 515 – 518 .
   Web of Science ®Google Scholar