Determination of commercials cooking oils and fats using chemometrics methods; [Penentuan kualiti minyak masak dan lemak komersial menggunakan teknik kimometik]

In this study, chemometric method has been used in determining the oil quality. The samples used were olive oil, sunflower oil and butter from two different brands. Two different conditions were applied, either it was fresh or fried. Titratio, a conventional method was used to determine free fatty a...

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發表在:	Malaysian Journal of Analytical Sciences
主要作者:	2-s2.0-84876426497
格式:	Article
語言:	English
出版:	2013
在線閱讀:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-84876426497&partnerID=40&md5=c4cc7dafee0db23bccf13e82b793a3c5

id	Lazim A.M.; Jaafar M.Z.; Shong P.W.; Jamil S.
spelling	Lazim A.M.; Jaafar M.Z.; Shong P.W.; Jamil S. 2-s2.0-84876426497 Determination of commercials cooking oils and fats using chemometrics methods; [Penentuan kualiti minyak masak dan lemak komersial menggunakan teknik kimometik] 2013 Malaysian Journal of Analytical Sciences 17 1 https://www.scopus.com/inward/record.uri?eid=2-s2.0-84876426497&partnerID=40&md5=c4cc7dafee0db23bccf13e82b793a3c5 In this study, chemometric method has been used in determining the oil quality. The samples used were olive oil, sunflower oil and butter from two different brands. Two different conditions were applied, either it was fresh or fried. Titratio, a conventional method was used to determine free fatty acids content (FFA), iodine value (IV), and peroxide value (PV). Twelve samples were then used for analysis and their FTIR spectra were measured at 4000-400 cm-1. The computer stimulation was used to process the data based on their pattern recognition which optimized by principal component analysis (PCA) and partial least squares (PLS). PCA model was used to distinguish the properties between fresh and fried oil. The PLS model was used to predict the value for validation test in comparison with conventional results. Results showed the validation value for fresh oil was 0.90. This indicated the chemometric method was in agreement with conventional method. 13942506 English Article
author	2-s2.0-84876426497
spellingShingle	2-s2.0-84876426497 Determination of commercials cooking oils and fats using chemometrics methods; [Penentuan kualiti minyak masak dan lemak komersial menggunakan teknik kimometik]
author_facet	2-s2.0-84876426497
author_sort	2-s2.0-84876426497
title	Determination of commercials cooking oils and fats using chemometrics methods; [Penentuan kualiti minyak masak dan lemak komersial menggunakan teknik kimometik]
title_short	Determination of commercials cooking oils and fats using chemometrics methods; [Penentuan kualiti minyak masak dan lemak komersial menggunakan teknik kimometik]
title_full	Determination of commercials cooking oils and fats using chemometrics methods; [Penentuan kualiti minyak masak dan lemak komersial menggunakan teknik kimometik]
title_fullStr	Determination of commercials cooking oils and fats using chemometrics methods; [Penentuan kualiti minyak masak dan lemak komersial menggunakan teknik kimometik]
title_full_unstemmed	Determination of commercials cooking oils and fats using chemometrics methods; [Penentuan kualiti minyak masak dan lemak komersial menggunakan teknik kimometik]
title_sort	Determination of commercials cooking oils and fats using chemometrics methods; [Penentuan kualiti minyak masak dan lemak komersial menggunakan teknik kimometik]
publishDate	2013
container_title	Malaysian Journal of Analytical Sciences
container_volume	17
container_issue	1
doi_str_mv
url	https://www.scopus.com/inward/record.uri?eid=2-s2.0-84876426497&partnerID=40&md5=c4cc7dafee0db23bccf13e82b793a3c5
description	In this study, chemometric method has been used in determining the oil quality. The samples used were olive oil, sunflower oil and butter from two different brands. Two different conditions were applied, either it was fresh or fried. Titratio, a conventional method was used to determine free fatty acids content (FFA), iodine value (IV), and peroxide value (PV). Twelve samples were then used for analysis and their FTIR spectra were measured at 4000-400 cm-1. The computer stimulation was used to process the data based on their pattern recognition which optimized by principal component analysis (PCA) and partial least squares (PLS). PCA model was used to distinguish the properties between fresh and fried oil. The PLS model was used to predict the value for validation test in comparison with conventional results. Results showed the validation value for fresh oil was 0.90. This indicated the chemometric method was in agreement with conventional method.
publisher
issn	13942506
language	English
format	Article
accesstype
record_format	scopus
collection	Scopus
_version_	1828987883488280576

Determination of commercials cooking oils and fats using chemometrics methods; [Penentuan kualiti minyak masak dan lemak komersial menggunakan teknik kimometik]

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