Main fatty acid classes in vegetable oils by SB-ATR-Fourier transform infrared (FTIR) spectroscopy

• Published in: Talanta (Oxford) Vol. 80; no. 2; pp. 600 - 606
• Main Authors: Sherazi, S.T.H., Talpur, M. Younis, Mahesar, S.A., Kandhro, Aftab A., Arain, Sarfraz
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 15-12-2009; Elsevier
• Subjects: Analytical chemistry; Calibration; Chemistry; Chromatographic methods and physical methods associated with chromatography; Chromatography, Gas; Exact sciences and technology; Fatty Acids - analysis; Fatty Acids - chemistry; Fatty Acids - classification; Fatty Acids, Unsaturated - analysis; Fatty Acids, Unsaturated - chemistry; Gas chromatographic methods; Least-Squares Analysis; Main fatty acid classes; Plant Oils - chemistry; Reproducibility of Results; SB-ATR-FTIR spectroscopy; Spectrometric and optical methods; Spectroscopy, Fourier Transform Infrared - methods; Trans Fatty Acids - analysis; Trans Fatty Acids - chemistry; Vegetable oils; Vegetable oils; RMSEP; PUFA; SB-ATR-FTIR spectroscopy; MUFA; TFA; SFA; Main fatty acid classes; RMSEC; SD; SB-HATR; FTIR; PLS; GC; Fourier transform spectroscopy; Root; Sample; Bias; Prediction; Lipids; Vegetable oil; Calibration; Edible oil; Fatty acids; Mean square error; Infrared spectrometry; Gas chromatography; PLS regression; Total attenuated reflection; Fat; Tool
• ISSN: 0039-9140; 1873-3573
• DOI: 10.1016/j.talanta.2009.07.030

The prospect of using single bounce attenuated total reflectance (SB-ATR)-Fourier transform infrared (FTIR) spectroscopy as a rapid quantitative tool to determine the main fatty acid groups present in different edible oils was investigated. Partial least squares (PLS) calibrations were developed using SB-ATR-FTIR spectra which were associated with fatty acid groups (saturated,
trans, mono- and polyunsaturated) using quantitative data obtained by gas chromatography (GC). Good calibrations were obtained for all main four fat groups (saturated, mono,
trans and polyunsaturated) with excellent precision. The coefficient of determination (
R
2), root mean square error of prediction (RMSEP) and bias for validation set were obtained as 0.999, 2.43 and 0.998 for saturated; 0.999, 1.850 and 0.003 for mono; 0.999, 0.625 and −0.001 for
trans while for poly the values were 0.999, 1.170 and 0.003, respectively. The results of 13 validation samples for total saturated, mono,
trans and polyunsaturated fats by FI-IR were found in the range of 8.16–55.16, 37.62–74.75, 0.20–18.16 and 1.36–62.35%, respectively. The present study shows that it may well be possible to expand the utility of SB-ATR-FTIR spectroscopy not only to provide isolated
trans data, but also serve as a simple, rapid and quantitative means of categorizing the main groups present in the edible oils. The information obtained would be useful for meeting the new lipid nutritional labeling requirements.