INFRARED SPECTROSCOPY AND MULTIVARIATE CALIBRATION FOR THE RAPID QUANTIFICATION OF FREE FATTY ACID CONTENT IN PANGASIUS HYPOPTHALMUS OIL
DOI:
https://doi.org/10.22159/ijap.2018v10i6.28969Keywords:
Pangasius hypopthalmus oil, FTIR spectroscopy, free fatty acid, principal component regressionAbstract
Objective: The objective of this study was to evaluate the capability of fourier transform infrared (FTIR) spectroscopy in combination with multivariate calibration for prediction of free fatty acids (FFA) in Pangasius hypopthalmus (P. hypopthalmus) oil.
Methods: FFA content in P. hypopthalmus oil was determined by attenuated total reflectance-FTIR spectroscopy. P. hypopthalmus oil derived from Pangasius's meat (MP), and Pangasius's liver and fat (LFP) were subjected to heat treatments. Determination of FFA content in P. hypopthalmus oil's was performed by gas chromatography-flame ionization detector.
Results: Oleic acid was found to be the main fatty acid component in P. hypopthalmus oil. FTIR spectra of P. hypopthalmus oil has 3 main peaks, C-H bonds of cis-form of fatty acid showed the stretching vibration, symmetric and asymmetric vibrations of the C-H2 and C-H3 aliphatic group and vibrations of the carbonyl (C=O) ester derived from the oil triacylglycerols. Principal component regression (PCR) model showed a better performance than the partial least square (PLS) model. PCR at wavenumbers of 1200-1000 cm-1 with first derivative treatment was chosen for FFA prediction, which resulted in a coefficient of determination (R2) value of 0.9417, root means square error of calibration (RMSEC) of 0.725%, and root mean square error of prediction (RMSEP) value of 2.40%, respectively.
Conclusion: FTIR spectroscopy combined with PCR can be used as an alternative method for analysis of fatty acid contents.
Downloads
References
Thuy NT, Loc NT, Linberg JE, Ogle B. Survey of the production, processing and nutritive value of catï¬sh by-product meals in the Mekong Delta of Vietnam. Livestock Res Rural Dev 2007;19:1-5.
Hastarini E, Fardiaz D, Irianto HE, Budijanto S. Characteristics of fish oil produced from fillet processing waste of Siam (Pangasius hypopthalmus) and Jambal (Pangasius djambal) catï¬sh. Agritech 2012;32:403-10.
Panagan, AT, Yohandini H, Gultom JU. Analisis kualitatif dan kuantitatif asam lemak tak jenuh omega-3 dari minyak ikan patin (Pangasius pangasius) dengan metode kromatografi gas. J Universitas Sriwijaya Sumatera Selatan 2011;14:38-42.
Republika e-newspaper; 2014. Available from: http://www. republika.co.id/berita/ekonomi/bisnis/14/07/15/n8qdb8-wowpendapatan-dari-bisnis-ikan-patin-di-daerah-ini-tembus-rp-200-m. [Last accessed on 10 Apr 2017]
Alberta NAA, van de Voort FR, Benjamin KS. FTIR determination of free fatty acids in fish oils intended for biodiesel production. Process Biochem 2009;44:401-5.
Triyasmono L, Riyanto S, Rohman A. Determination of iodine value and an acid value of red fruit oil by infrared spectroscopy and multivariate calibration. Int Food Res J 2013;20:3259-63.
Li H, van der Vort FR, Sedman J, Ismail AA. Rapid determination of cis and trans content, iodine value and saponification number of edible oils by fourier transform near-infrared spectroscopy. J Am Oil Chem Soc 1999;76:491-7.
Abdul Rohman, Liling Triyasmono, Sugeng Riyanto, Lisa Andina. Rapid determination of saponification value in red fruit oil by infrared spectroscopy and partial least square calibration. Res J Med Plant 2015;9:442-8.
Kampars V, Kronberga S. Iodine values estimation of vegetable oils by FTIR spectroscopy. Pol J Food Nutr Sci 2003;12:45-7.
Hayati IN, Che Man YB, Tan CP, Aini IN. Monitoring peroxide value in oxidized emulsions by fourier transform infrared spectroscopy. Eur J Lipid Sci Technol 2005;107:886-95.
Andina L, Riyanto S, Rohman A. Determination of peroxide value of red fruit oil by FTIR spectroscopy and multivariate calibration. Int Food Res J 2017;24:2312-6.
Guillen MD, Cabo N. Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils. Food Chem 2002;77:503-10.
Andina L, Riyanto S, Rohman A. Determination of anisidine value of red fruit oil under elevated temperature using FTIR spectroscopy and multivariate calibration. Int Food Res J 2014;21:2325-30.
Nugrahani I, Dillen N. Rapid assay development of diclofenac sodium coated tablet assay using FTIR compared to HPLC method. Int J Appl Pharm 2018;10:43-50.
Nugrahani I, Khalida FN. Green method for acetaminophen and ibuprofen simultaneous assay in the combination tablet using FTIR. Int J Appl Pharm 2018;10:77-83.
Rohman A, Che man YB. Monitoring of virgin coconut oil (VCO) adulteration with palm oil using fourier transform infrared (FTIR) spectroscopy. J Food Lipids 2009;16:618-28.
Farkas T, Fodor E, Kitajka K, Halver JE. Response of fish membranes to environmental temperature. Aquac Res 2001;32:645-55.
Hochachka PW, Somero GN. Biochemical adaptation: mechanism and process in physiological evolution. New York: Oxford University Press; 2002. p. 17-8.
Jobling M, Bendikson EA. Dietary lipids and temperature interact to influence tissue fatty acid compositions of Atlantic salmon, Salmo salar L, parr. Aquac Res 2003;34:1423-41.
Skalli A, Robin JH, Le Bayon N, Le Delliou H, Person-le Ruyet J. Impact of essential fatty acid deficiency and temperature on tissues’ fatty acid composition of European sea bass (Dicentrarchus labrax). Aquaculture 2006;255:223-32.
Gunston FD. The chemistry of oils and fats. UK: Blackwell Publishing Ltd; 2004. p. 52-3.
Rohman A, Riyanto S, Che man YB. Characterization of red fruit (Pandanus coneideus Lam) oil. Int Food Res J 2012;19:563-7.
Guillen MD, Cabo N. Usefulness of the frequencies of some fourier transform infrared spectroscopic bands for evaluating the composition of edible oil mixtures. Fett Lipid 1999;101:71-6.
Che Man YB, Setiowaty G. Application of fourier transform infrared spectroscopic to determine free fatty acid contents in palm olein. Food Chem 1999;66:109-14.
Vlachos N, Skopelitis Y, Psaroudaki M, Konstantinidou V, Chatzilazarou A, Tegou E. Application of fourier transform-infrared spectroscopy to edible oils. Anal Chim Acta 2006;573:459-65.
Che Man YB, Marina AM, Rohman A, Al-Kahtani HA, Norazura OA. FTIR spectroscopy method for analysis of palm oil adulterated with lard in pre-fried french fries. Int J Food Prop 2013;17:354–62.
Rohman A, Che Man YB. FTIR spectroscopy combined with chemometrics for analysis of lard in the mixtures with body fats of lamb, cow, and chicken. Int Food Res J 2010;17:519-26.
Pednekar PA, Raman B. The FT-IR spectrometric studies of Semecarpus anacardium Linn. F. leaf, stem powder, and extracts. Asian J Pharm Clin Res 2013;6 Suppl 1:159-98.
Pavia DL, Lampman GM, Kriz-jr GS. Introduction to spectroscopy: a guide for students of organic chemistry, third edition, London: Thomson Learning Inc; 2001. p. 579.
Kamble V, Gaikwad N. Fourier transform infrared spectroscopic studies in Embelia ribes Burm. F.: A vulnerable medicinal plant. Asian J Pharm Clin Res 2016;9 Suppl 3:41-7.
Guillen MD, Cabo N. Characterization of edible oils and lard by spectroscopy: the relationship between composition and frequency of concrete bands in the fingerprint region. J Am Oil Chem Soc 1997;74:1281-6.
Hammond EW. Fatty acid/Analysis. In encyclopedia of food science and nutrition (Second Edition). Academic Press, U; 2003. p. 2311-7.
Miller JN, Miller JC. Statistics and chemometrics for analytical chemistry, Sixth Edition. Ashford Colour Press Ltd, Gosport, UK; 2010. p. 241-5.
Rohman A, Setyaningrum DL, Riyanto S. FTIR spectroscopy combined with partial least square for analysis of red fruit oil in ternary mixture system. Int J Spec 2014:1-5. http://dx.doi.org/10.1155/2014/785914.
Published
How to Cite
Issue
Section
