Distinguishing Coconut Oil from Coconut Paring Oil using Principle Component Analysis of Fatty Acid Data
Keywords:
Authentication, coconut oil, coconut pairing oil, fatty acid, iodine value, PCA
Abstract
A study was carried out to distinguish coconut oil from coconut pairing oil by the application of principal component analysis (PCA) to fatty acid compositional and iodine value data. Five samples of ordinary coconut oil extracted from five different batches of copra and five samples of coconut pairing oil obtained from five batches of dried coconut pairings were employed. Fatty acid composition and iodine values of oil samples were determined individually and the data were analyzed statistically. PCA analysis showed that lauric and oleic acid contents and iodine value data are the most influencing parameters to discriminate coconut oil from coconut pairing oil. Hence, the application of PCA to fatty acid compositional and iodine value data was successful in distinguishing coconut oil from coconut pairing oil.References
AOCS, 1999. Official methods and recommended practices of the American Oil Chemists’ Society. 5th ed., American Oil Chemists’ Society Champaign, IL, USA.
PORIM Test Methods. 1995. Palm Oil Research Institute of Malaysia, Kuala Lumpur. pp 83–91.
Marikkar, J.M.N. and Madhrapperume, W.S. 2011. Coconut. In: Tropical and subtropical food processing and packaging, Siddiq M (Ed.) John-Wiley Publishing Co. Ames., Iowa, USA (In press).
Marikkar, J.M.N., Ng, S.L. and Long, K. 2010. Composition and thermal analysis of lipids from pre-fried chicken nuggets, J. Am. Oil Chem. Soc. 88: 749-754.
Nathanael, W.R.N. 1966. Moisture and other quality factors of copra, Ceyl. Cocon. Quart. 17: 1-41.
PORIM Test Methods. 1995. Palm Oil Research Institute of Malaysia, Kuala Lumpur. pp 83–91.
Marikkar, J.M.N. and Madhrapperume, W.S. 2011. Coconut. In: Tropical and subtropical food processing and packaging, Siddiq M (Ed.) John-Wiley Publishing Co. Ames., Iowa, USA (In press).
Marikkar, J.M.N., Ng, S.L. and Long, K. 2010. Composition and thermal analysis of lipids from pre-fried chicken nuggets, J. Am. Oil Chem. Soc. 88: 749-754.
Nathanael, W.R.N. 1966. Moisture and other quality factors of copra, Ceyl. Cocon. Quart. 17: 1-41.
Published
2012-04-01
How to Cite
J.M.N. Marikkar. (2012). Distinguishing Coconut Oil from Coconut Paring Oil using Principle Component Analysis of Fatty Acid Data. CORD, 28(1), 5. https://doi.org/10.37833/cord.v28i1.105
Section
Articles
