NDLI: Classification of Edible Oils and Uncovering Adulteration of Virgin Olive Oil Using FTIR with the Aid of Chemometrics

Content Provider	Semantic Scholar
Author	Obeidat, Safwan M. Khanfar, Mai S. Obeidat, Wasfy M.
Copyright Year	2009
Abstract	3 Abstract: olive o il adulteration adulteration wi th l ess expensive ed ible o ils is a m ajor i ssue f or t he olive oil industry. In this study we have used fourier transform i nfrared (FTIR) spectroscopy to classify different edible oils including the virgin olive oil. We also h ave identified adulteration of virgin o live oil with different volume ratios (2 5, 50 and 75 %) o f b oth c orn and sunflower o ils quantitatively. The total spectral data in region of (4000 -400) cm for all oil samples was recorded -1 and then analyzed using different chemometric t ools such as principal component analysis (PCA), clustering and partial l east sq uare discriminant an alysis (PLSDA).
File Format	PDF HTM / HTML
Alternate Webpage(s)	http://ajbasweb.com/old/ajbas/2009/2048-2053.pdf
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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