Penggunaan kaedah kemometrik bagi menentukan kualiti minyak kelapa sawit, minyak jagung dan minyak kelapa segar dan terpakai

Translated title of the contribution: Utilization of chemometric technique to determine the quality of fresh and used palm, corn and coconut oil

Hamizah Mat Agil, Mohd Zuli Jaafar, Mohd. Suzeren Md. Jamil, Mohamad Azwani Shah Mat Lazim

Research output: Contribution to journalArticle

Abstract

This study was conducted to evaluate the quality of natural oil and the deterioration of frying oil. A total of 12 different oil samples from palm oil, corn oil and coconut oil were used. The frying process was repeated four times at 180 °C in order to observe the stability of the oil towards oxidation. Three main parameters have been studied to determine oil qualities which were peroxide value, iodine value and acid value. This study emphasized on the usage of FTIR in the range of 4000-700 cm-1. Alternatively, the chemometrics method based on pattern recognition has been used to determination the oil quality. Data analysis were conducted by using PCA and PLS method in the Matlab modeling. The PCA provided data classification according to types of oil while PLS predicted the oil quality of the parameters studied. For the classification of pure oil, the variance for PC1 was 70% while PC2 was 15%. For the fried/used oil, PC1 gave 57% while PC2 gave 25%. By using PLS, the iodine the best model for pure oils value model variable based on correlation with R2CV > 0.984. Whereas, the peroxide value model for fried/used oils, was the best obtained R2CV > 0.7423.

Original languageUndefined/Unknown
Pages (from-to)234-244
Number of pages11
JournalMalaysian Journal of Analytical Sciences
Volume18
Issue number2
Publication statusPublished - 2014

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Corn Oil
Oils
Peroxides
Iodine
palm oil
coconut oil
Pattern recognition
Deterioration

Keywords

  • Chemometric
  • Cooking oil
  • Iodine value and acid value
  • Peroxide value

ASJC Scopus subject areas

  • Analytical Chemistry

Cite this

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title = "Penggunaan kaedah kemometrik bagi menentukan kualiti minyak kelapa sawit, minyak jagung dan minyak kelapa segar dan terpakai",
abstract = "This study was conducted to evaluate the quality of natural oil and the deterioration of frying oil. A total of 12 different oil samples from palm oil, corn oil and coconut oil were used. The frying process was repeated four times at 180 °C in order to observe the stability of the oil towards oxidation. Three main parameters have been studied to determine oil qualities which were peroxide value, iodine value and acid value. This study emphasized on the usage of FTIR in the range of 4000-700 cm-1. Alternatively, the chemometrics method based on pattern recognition has been used to determination the oil quality. Data analysis were conducted by using PCA and PLS method in the Matlab modeling. The PCA provided data classification according to types of oil while PLS predicted the oil quality of the parameters studied. For the classification of pure oil, the variance for PC1 was 70{\%} while PC2 was 15{\%}. For the fried/used oil, PC1 gave 57{\%} while PC2 gave 25{\%}. By using PLS, the iodine the best model for pure oils value model variable based on correlation with R2CV > 0.984. Whereas, the peroxide value model for fried/used oils, was the best obtained R2CV > 0.7423.",
keywords = "Chemometric, Cooking oil, Iodine value and acid value, Peroxide value",
author = "Agil, {Hamizah Mat} and Jaafar, {Mohd Zuli} and {Md. Jamil}, {Mohd. Suzeren} and {Mat Lazim}, {Mohamad Azwani Shah}",
year = "2014",
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issn = "1394-2506",
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AU - Agil, Hamizah Mat

AU - Jaafar, Mohd Zuli

AU - Md. Jamil, Mohd. Suzeren

AU - Mat Lazim, Mohamad Azwani Shah

PY - 2014

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N2 - This study was conducted to evaluate the quality of natural oil and the deterioration of frying oil. A total of 12 different oil samples from palm oil, corn oil and coconut oil were used. The frying process was repeated four times at 180 °C in order to observe the stability of the oil towards oxidation. Three main parameters have been studied to determine oil qualities which were peroxide value, iodine value and acid value. This study emphasized on the usage of FTIR in the range of 4000-700 cm-1. Alternatively, the chemometrics method based on pattern recognition has been used to determination the oil quality. Data analysis were conducted by using PCA and PLS method in the Matlab modeling. The PCA provided data classification according to types of oil while PLS predicted the oil quality of the parameters studied. For the classification of pure oil, the variance for PC1 was 70% while PC2 was 15%. For the fried/used oil, PC1 gave 57% while PC2 gave 25%. By using PLS, the iodine the best model for pure oils value model variable based on correlation with R2CV > 0.984. Whereas, the peroxide value model for fried/used oils, was the best obtained R2CV > 0.7423.

AB - This study was conducted to evaluate the quality of natural oil and the deterioration of frying oil. A total of 12 different oil samples from palm oil, corn oil and coconut oil were used. The frying process was repeated four times at 180 °C in order to observe the stability of the oil towards oxidation. Three main parameters have been studied to determine oil qualities which were peroxide value, iodine value and acid value. This study emphasized on the usage of FTIR in the range of 4000-700 cm-1. Alternatively, the chemometrics method based on pattern recognition has been used to determination the oil quality. Data analysis were conducted by using PCA and PLS method in the Matlab modeling. The PCA provided data classification according to types of oil while PLS predicted the oil quality of the parameters studied. For the classification of pure oil, the variance for PC1 was 70% while PC2 was 15%. For the fried/used oil, PC1 gave 57% while PC2 gave 25%. By using PLS, the iodine the best model for pure oils value model variable based on correlation with R2CV > 0.984. Whereas, the peroxide value model for fried/used oils, was the best obtained R2CV > 0.7423.

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