ANALYSIS OF ADULTERATION OF VIRGIN COCONUT OIL BY PALM KERNEL OLEIN USING FOURIER TRANSFORM INFRARED SPECTROSCOPY

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Abstract
Virgin coconut oil, a relative newcomer in the fats and oil market, is fast becoming a valuable oil next to virgin olive oil. Therefore, it is important to establish reliable purity criteria to assure its premium quality. A study was carried out to assess the effectiveness of Fourier transform infrared (FTIR) spectroscopy in detecting adulteration of virgin coconut oil with palm kernel olein as a potential adulterant. Multibounce attenuated total reflectance measurements were made on pure and adulterated samples of virgin coconut oil. Detection of adulteration up to 1% was possible. Discriminant analysis using 10 principal components was able to classify pure and adulterated samples on the basis of their spectra. A partial least square calibration demonstrated good linear regression of actual value against that predicted by FTIR with coefficient of determination (R2) of 0.9875 and root mean square error of cross validation of 1.70. Discriminant analysis was also equally effective in designing virgin coconut oil samples as distinct from other vegetable oils.

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