Applications of Near Infra-Red NIR spectroscopy in the analysis of solid fat content of palm oil product

Tang T.S., . and Chong C.L., . (2001) Applications of Near Infra-Red NIR spectroscopy in the analysis of solid fat content of palm oil product. [Proceedings Paper]

Fourier transform near infra-red spectroscopy FTNIR was evaluated as a suitable secondary method for determining the solid fat content SFC of palm oil product. The SFC profile is an important property of formulated fat blends as it provides a mean to predict its suitability in texturized products margarine shortening vanaspati etc. or confectionery fats cocoa butter its substitutes or replacers. The SFC of fat product depends on its triglycerides composition and triglyceride molecules have characteristic mid-IR and NIR spectra. Thus it is possible that the NIR spectrum of a fat product could be correlated with its SFC at any particular temperature. Twenty samples of shortenings made from blends of palm oil and palm stearin were used as calibration standards for SFC at 20 30 35 and 40 degrees celcius. Partial least square regression PLSR on the first derivatives of the normalized spectra was used to establish the regression equation. Results obtained for each of the temperatures evaluated show excellent correlation with r2 of greater than 0.98 and the standard errors of estimate and prediction were lower than those obtainable in convention nuclear magnetic resonance NMR method. This encouraging development shows that NIR is a suitable alternative to NMR spectroscopy for the determination of SFC which is messy tedious and time consuming.

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Abstract

Fourier transform near infra-red spectroscopy FTNIR was evaluated as a suitable secondary method for determining the solid fat content SFC of palm oil product. The SFC profile is an important property of formulated fat blends as it provides a mean to predict its suitability in texturized products margarine shortening vanaspati etc. or confectionery fats cocoa butter its substitutes or replacers. The SFC of fat product depends on its triglycerides composition and triglyceride molecules have characteristic mid-IR and NIR spectra. Thus it is possible that the NIR spectrum of a fat product could be correlated with its SFC at any particular temperature. Twenty samples of shortenings made from blends of palm oil and palm stearin were used as calibration standards for SFC at 20 30 35 and 40 degrees celcius. Partial least square regression PLSR on the first derivatives of the normalized spectra was used to establish the regression equation. Results obtained for each of the temperatures evaluated show excellent correlation with r2 of greater than 0.98 and the standard errors of estimate and prediction were lower than those obtainable in convention nuclear magnetic resonance NMR method. This encouraging development shows that NIR is a suitable alternative to NMR spectroscopy for the determination of SFC which is messy tedious and time consuming.

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Item Type:	Proceedings Paper
Additional Information:	Available at Perpustakaan Sultan Abdul Samad Universiti Putra Malaysia 43400 UPM Serdang Selangor Malaysia. TP684 P3N277 2000 Call Number
AGROVOC Term:	ELAEIS GUINEENSIS
AGROVOC Term:	PALM OILS
AGROVOC Term:	LIPID CONTENT
AGROVOC Term:	FATS
AGROVOC Term:	INFRARED SPECTROPHOTOMETRY
AGROVOC Term:	STANDARDIZING
AGROVOC Term:	USES
AGROVOC Term:	MALAYSIA
Geographical Term:	MALAYSIA
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:27
URI:	http://webagris.upm.edu.my/id/eprint/16044

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