International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 5, Issue 3 (2020)

Rapid determination of adulteration in virgin and copra coconut oil using Fourier transform near infrared spectroscopy


HGTH Jayatunga, HPPS Somasiri, KRR Mahanama

The purity of coconut oil is important in assuring the benefits to the consumers as well as to the food industry. In the study, palm olein adulteration in copra coconut oil (CCO) and Virgin coconut oil (VCO) was respectively quantified by Fourier Transform near Infrared (FT-NIR) Spectroscopy combine with partial least square (PLS) model. NIR spectral variations due to difference in fatty acid content of coconut and palm olein was used to develop the PLS model. Discriminant analysis was done in order to classify adulterated and pure coconut oil in the Coonman plot. The levels of adulteration in blind VCO and CCO samples were estimated using PLS calibrations and unknowns could be analyzed in ±2.20% and ±2.64% accuracy respectively for VCO and CCO samples. This demonstrates that FT-NIR method can be used to detect adulteration of coconut oils using palm olein with sufficient accuracy and precision
Pages : 38-43