The employment of Fourier Transform Infrared Spectroscopy for discrimination and classification of Parupeneus barberinoides fish oil

Goatfish oil (Parupeneus barberinoides) is a great of omega-3 source, which had beneficial effect in human health as consequence, these oil could be mixed with by products. Fourier trasform infrared (FTIR) spectroscopy combined chemometrics techniques of pattern recognition was used for discrimination and classification of fish head, fish meat, and fish bone of goatfish. Each part of goatfish was scanned using FTIR at mid regions (4000-600 cm-1). The result showed that the partial least square – discriminant analysis (PLS-DA) could be perfectly discrimination and classification of goatfish part by using the whole FTIR spectra as a variable. The variable important in projection (VIP) analysis revealed the vibration at 1710, 721, 1744, 3011, 1116, 1377, and 1032 cm-1 were considered for their significant contribution (VIP value > 1) in discriminating of different parts of goatfish oil. It can be concluded that FTIR spectroscopy combined supervised pattern recognition could be used as a rapid analytical technique for discrimination and classification of fish oil.