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Review

Comprehensive Review on Application of FTIR Spectroscopy Coupled with Chemometrics for Authentication Analysis of Fats and Oils in the Food Products

by
Abdul Rohman
1,2,*,
Mohd Al’Ikhsan B. Ghazali
3,
Anjar Windarsih
4,
Irnawati
5,
Sugeng Riyanto
2,
Farahwahida Mohd Yusof
3 and
Shuhaimi Mustafa
6
1
Center for Excellence Institute for Halal Industry and Systems (IHIS), Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
2
Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
3
Islamic Civilisation Academy, Universiti Teknologi Malaysia, Kuala Lumpur 54100, Malaysia
4
Research Division for Natural Product Technology (BPTBA), Indonesian Institute of Sciences (LIPI), Yogyakarta 55861, Indonesia
5
Faculty of Pharmacy, Halu Oleo University, Kendari 93232, Indonesia
6
Halal Products Research Institute, Universiti Putra Malaysia (UPM), Selangor, Darul Ehsan 43400, Malaysia
*
Author to whom correspondence should be addressed.
Molecules 2020, 25(22), 5485; https://doi.org/10.3390/molecules25225485
Submission received: 11 October 2020 / Revised: 18 November 2020 / Accepted: 20 November 2020 / Published: 23 November 2020
(This article belongs to the Special Issue Chemometrics Tools Used in Analytical Chemistry)
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Abstract

Currently, the authentication analysis of edible fats and oils is an emerging issue not only by producers but also by food industries, regulators, and consumers. The adulteration of high quality and expensive edible fats and oils as well as food products containing fats and oils with lower ones are typically motivated by economic reasons. Some analytical methods have been used for authentication analysis of food products, but some of them are complex in sampling preparation and involving sophisticated instruments. Therefore, simple and reliable methods are proposed and developed for these authentication purposes. This review highlighted the comprehensive reports on the application of infrared spectroscopy combined with chemometrics for authentication of fats and oils. New findings of this review included (1) FTIR spectroscopy combined with chemometrics, which has been used to authenticate fats and oils; (2) due to as fingerprint analytical tools, FTIR spectra have emerged as the most reported analytical techniques applied for authentication analysis of fats and oils; (3) the use of chemometrics as analytical data treatment is a must to extract the information from FTIR spectra to be understandable data. Next, the combination of FTIR spectroscopy with chemometrics must be proposed, developed, and standardized for authentication and assuring the quality of fats and oils.
Keywords: vibrational spectroscopy; FTIR spectroscopy; multivariate data analysis; edible fats and oils; authentication analysis vibrational spectroscopy; FTIR spectroscopy; multivariate data analysis; edible fats and oils; authentication analysis
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MDPI and ACS Style

Rohman, A.; Ghazali, M.A.B.; Windarsih, A.; Irnawati; Riyanto, S.; Yusof, F.M.; Mustafa, S. Comprehensive Review on Application of FTIR Spectroscopy Coupled with Chemometrics for Authentication Analysis of Fats and Oils in the Food Products. Molecules 2020, 25, 5485. https://doi.org/10.3390/molecules25225485

AMA Style

Rohman A, Ghazali MAB, Windarsih A, Irnawati, Riyanto S, Yusof FM, Mustafa S. Comprehensive Review on Application of FTIR Spectroscopy Coupled with Chemometrics for Authentication Analysis of Fats and Oils in the Food Products. Molecules. 2020; 25(22):5485. https://doi.org/10.3390/molecules25225485

Chicago/Turabian Style

Rohman, Abdul, Mohd Al’Ikhsan B. Ghazali, Anjar Windarsih, Irnawati, Sugeng Riyanto, Farahwahida Mohd Yusof, and Shuhaimi Mustafa. 2020. "Comprehensive Review on Application of FTIR Spectroscopy Coupled with Chemometrics for Authentication Analysis of Fats and Oils in the Food Products" Molecules 25, no. 22: 5485. https://doi.org/10.3390/molecules25225485

APA Style

Rohman, A., Ghazali, M. A. B., Windarsih, A., Irnawati, Riyanto, S., Yusof, F. M., & Mustafa, S. (2020). Comprehensive Review on Application of FTIR Spectroscopy Coupled with Chemometrics for Authentication Analysis of Fats and Oils in the Food Products. Molecules, 25(22), 5485. https://doi.org/10.3390/molecules25225485

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