Principal Component Analysis of Fatty Acid Data to Detect Virgin Coconut Oil Adulteration by Palm Olein
Keywords:
Adulteration, Fatty acid data, Chemometrics, PCA, Virgin coconut oil
Abstract
Authentication of virgin coconut oil (VCO) is important to safeguard customers from adulteration practices. A study was carried out to distinguish VCO from VCO adulterated with palm olein (PO) using principal component analysis (PCA) of fatty acid (FA) compositional data. Six samples of VCO, and six samples of palm olein were obtained from oil producers’ companies in Malaysia. Six samples of adulterated VCO were prepared by mixing with palm olein in 5% increment of adulteration. Fatty acid compositions of all oil samples were determined individually and the data were analyzed statistically. PCA analysis showed that lauric, palmitic and oleic acids were the most influencing parameters to discriminate VCO from adulterated VCO. Out of the thirteen FA variables investigated, ten were found to display high correlation with increasing adulteration. Predictive models showing higher coefficient of determination (R2) and good confidence limits were useful for quantification purposes.References
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Brodnjak-Voncina D., Kodba, Z. C., Novic, M. 2005. Multivariate data analysis in classification of vegetable oils characterized by the content of fatty acids. Chemometric Intelligent Laboratory Systems 75: 31–43.
Cordella, C. B. Y., Militão, J. S. L. T., Clément, M. C. and Cabrol-Bass, D. 2003. Honey characterization and adulteration detection by pattern recognition applied on HPAEC-PAD profiles. 1. Honey floral species characterization. Journal of Agricultural and Food Chemistry 51: 3234–3242.
Marina, A. M., Che Man, Y. B. and Amin, I., 2009a. Virgin coconut oil: emerging functional food oil. Trends in Food Science and Technology 20: 481–487.
Marina, A. M. Che Man, Y. B. Nazimah, S. A. H., Amin, I. 2009b. Chemical properties of virgin coconut oil. Journal of the American Oil Chemists’ Society 86:301– 307.
Marina, A. M. Che Man, Y. B. Nazimah, S. A. H., and Amin, I. 2009c. Monitoring the adulteration of virgin coconut oil by selected vegetable oils using differential scanning calorimetry. Journal of Food Lipids 16: 50–61.
Manaf, M. A., Che Man, Y. B., Hamid, N. S. A., Ismail, A. and Abidin, S. Z. 2007. Analysis of adulteration of virgin coconut oil by palm kernel olein using Fourier transform infrared spectroscopy. Journal of Food Lipids 14: 111–121.
Marikkar, J. M. N. and Madhrapperume, W. S. 2012. Coconut. In: Tropical and subtropical food processing and packaging, Siddiq M (Ed.) John-Wiley Publishing Co. Ames., Iowa, USA.
Marikkar, J. M. N., Saraf, D. and Dzulkifly, M. H. 2013. Effect of fractional crystallization on composition and thermal behavior of coconut oil. International Journal of Food Properties 16: 1284–1292.
PORIM. 1995. PORIM test methods. Kuala Lumpur: Palm Oil Research Institute of Malaysia.
Shin, E. C., Craft, B. D., Pegg, R. B., Phillips, R. D. and Eitenmiller, R. R. 2011. Chemometric approach to fatty acid profiles in Runner-type peanut cultivars by principal component analysis (PCA). Food Chemistry 119: 1262–1270.
Xu, B., Li, P., Ma, F., Wang, X., Matthäus, B., Chen, R. and Zhang, Q. 2015. Detection of virgin coconut oil adulteration with animal fats using quantitative cholesterol by GC× GC–TOF/MS analysis. Food Chemistry 178:128–35.
Published
2018-10-01
How to Cite
J.M.N. Marikkar. (2018). Principal Component Analysis of Fatty Acid Data to Detect Virgin Coconut Oil Adulteration by Palm Olein. CORD, 34(1), 9. https://doi.org/10.37833/cord.v34i1.24
Section
Articles
