Application of Raman Spectroscopy and Chemometrics for Quality Controls of Fats and Oils: A Review

Windarsih, A. and Arsanti Lestari, L. and Erwanto, Y. and Rosiana Putri, A. and Irnawati, I and Ahmad Fadzillah, N. and Rahmawati, N. and Rohman, A. (2023) Application of Raman Spectroscopy and Chemometrics for Quality Controls of Fats and Oils: A Review. Food Reviews International, 39 (7). pp. 3906-3925. ISSN 87559129

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Abstract

Edible fats and oils, composed of triacylglycerols (TAG) and some minor components having beneficial effects to human health such as lipid-soluble vitamins, carotenoids, and phenolics compounds, are essential to human diets because they are good energy sources. Some edible fats and oils had high price in the market which are lucrative to be adulterated with lower priced ones to gain the economical profits. Therefore, it is essential to assure the quality of edible fats and oils to fulfill the requirements and to detect the possibility of adulterated products using reliable analytical methods. Vibrational spectroscopies consisting of infrared and Raman are widely applied for analysis of edible fats and oils. In this review, Raman spectroscopy combined with chemometrics has been highlighted for quality control and authentication analysis of edible fats and oils either in raw materials or in food products. © 2021 Taylor & Francis.

Item Type: Article
Additional Information: cited By 9
Uncontrolled Keywords: Food products; Oils and fats; Quality assurance; Raman spectroscopy; Spectrum analysis, Beneficial effects; Carotenoid compounds; Chemometrices; Fats and oil; Human diet; Human health; Minor components; Oxidative stability; Phenolic compounds; Triacylglycerols, Quality control
Subjects: R Medicine > RS Pharmacy and materia medica
T Technology > TP Chemical technology > Chemical engineering
Divisions: Faculty of Pharmacy
Depositing User: Pujoko PUJOKO
Date Deposited: 18 Sep 2024 05:06
Last Modified: 18 Sep 2024 05:06
URI: https://ir.lib.ugm.ac.id/id/eprint/7028

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