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The correlation of physicochemical properties of edible vegetable oils by chemometric analysis of spectroscopic data. 2021
Leandro S Herculano, and
Gustavo V B Lukasievicz, and
Elizandra Sehn, and
Alex S Torquato, and
Marcos P Belançon, and
Elton Savi, and
Newller M Kimura, and
Luis C Malacarne, and
Mauro L Baesso, and
Nelson G C Astrath
Departamento de Física, Universidade Tecnológica Federal do Paraná, Medianeira, PR 85884-000, Brazil. Electronic address: leandroh@utfpr.edu.br.
This work aimed to investigate and compare the composition and the physicochemical properties of 18 different sources of edible vegetable oils. A systematic study on the correlation between composition and physical properties was performed using Fourier Transform Infrared (FTIR) Spectroscopy and fatty acid chromatographic analysis. Principal component analysis of FTIR spectra is performed to classify edible oils concerning their physical properties. The results demonstrate the potentiality of the method associated with multivariate statistics analysis as powerful, fast, and non-destructive tools for characterization and quality control of edible vegetable oils.
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