FTIR spectroscopy combined with chemometrics for analysis of lard adulteration in some vegetable oils

Abstract

This study was aimed to develop a fast technique of Fourier transform infrared (FTIR) spectroscopy for detection and quantification of lard adulteration in some vegetable oils, namely canola oil (CaO), corn oil (CO), extra virgin olive oil (EVOO), soybean oil (SO), and sunflower oil (SFO). The FTIR spectra associated with CaO, CO, EVOO, SO, and SFO as well as their blends with lard were scanned, interpreted, and identified. The chemometrics of partial least square (PLS) and discriminant analysis (DA) at fingerprint regions of 1500-1000 cm-1 was used for quantifying and classifying of lard in the mixture with vegetable oils, respectively. PLS calibration can be successfully used for quantification of lard in the mixture with vegetable oils, either using normal spectra or its first derivatives. Furthermore, DA based on Mahalanobis distance can classify lard in vegetable oils. © 2011 Taylor &Francis.