Two functional food oils, namely extra virgin olive oil (EVOO) and virgin coconut oil (VCO) have been analyzed simultaneously using Fourier transform infrared (FTIR) spectroscopy. The performance of multivariate calibration of principle component regression (PCR) and partial least square regression (PLSR) was evaluated in order to give the best prediction model for such determination. FTIR spectra were treated with several treatments including mean centering (MC), derivatization, and standard normal variate (SNV) at the combined frequency regions of 3050 – 3000, 1660 – 1650, and 1200 – 900 cm-1. Based on its capability to give the highest values of coefficient of correlation (R) for the relationship between actual value of EVOO/VCO and FTIR...
Fourier transform infrared (FTIR) has become powerful analytical technique in the study of fats and ...
Objective: To develop a rapid reliable technique based on Fourier transform infrared-attenuated tota...
Extra virgin olive oil (EVOO) is categorized as expensive oil due to high-quality nutritional value....
Objective: The objective of this study was to develop Fourier transform infrared (FTIR) spectroscopy...
Objective: The study was designed to develop Fourier transform infrared (FTIR) spectroscopy in conju...
Rapid Fourier transform infrared (FTIR) spectroscopy combined with attenuated total reflectance (ATR...
Fourier transform infrared (FTIR) spectroscopy has been developed for analysis of extra virgin olive...
The purpose of this study was to optimize Fourier transform infrared (FTIR) spectroscopy in combinat...
The adulteration practice in pharmaceutical industries, especially in fats and oils used as a vehicl...
A methodology based on Fourier transform infrared spectroscopy with attenuated total reflectance sam...
Objective: The objective of this study was to develop Fourier transform infrared (FTIR) spectroscopy...
In recent years, the authentication of edible fats and oils has become an important issue for food p...
Among eleven studied vegetable oils, rice bran oil (RBO) has the close similarity to extra virgin ol...
A rapid method for quantitative analysis of free fatty acids in virgin coconut oil (VCO) was determi...
The authenticity of high value edible fats and oils including extra virgin olive oil (EVOO) is an em...
Fourier transform infrared (FTIR) has become powerful analytical technique in the study of fats and ...
Objective: To develop a rapid reliable technique based on Fourier transform infrared-attenuated tota...
Extra virgin olive oil (EVOO) is categorized as expensive oil due to high-quality nutritional value....
Objective: The objective of this study was to develop Fourier transform infrared (FTIR) spectroscopy...
Objective: The study was designed to develop Fourier transform infrared (FTIR) spectroscopy in conju...
Rapid Fourier transform infrared (FTIR) spectroscopy combined with attenuated total reflectance (ATR...
Fourier transform infrared (FTIR) spectroscopy has been developed for analysis of extra virgin olive...
The purpose of this study was to optimize Fourier transform infrared (FTIR) spectroscopy in combinat...
The adulteration practice in pharmaceutical industries, especially in fats and oils used as a vehicl...
A methodology based on Fourier transform infrared spectroscopy with attenuated total reflectance sam...
Objective: The objective of this study was to develop Fourier transform infrared (FTIR) spectroscopy...
In recent years, the authentication of edible fats and oils has become an important issue for food p...
Among eleven studied vegetable oils, rice bran oil (RBO) has the close similarity to extra virgin ol...
A rapid method for quantitative analysis of free fatty acids in virgin coconut oil (VCO) was determi...
The authenticity of high value edible fats and oils including extra virgin olive oil (EVOO) is an em...
Fourier transform infrared (FTIR) has become powerful analytical technique in the study of fats and ...
Objective: To develop a rapid reliable technique based on Fourier transform infrared-attenuated tota...
Extra virgin olive oil (EVOO) is categorized as expensive oil due to high-quality nutritional value....