Characterization of Peanut Oil by Infrared Spectroscopy with an Improved Gaussian Mixture Model

The correlation of physicochemical properties of edible vegetable oils by chemometric analysis of spectroscopic data

This work aimed to investigate and compare the composition and the physicochemical properties of 18 different sources of edible vegetable oils. A systematic study on the correlation between composition and physical properties was performed using Fourier Transform Infrared (FTIR) Spectroscopy and fatty acid chromatographic analysis. Principal component analysis of FTIR spectra is performed to classify edible oils concerning their physical properties. The results demonstrate the potentiality of the method associated with multivariate statistics analysis as powerful, fast, and non-destructive tools for characterization and quality control of edible vegetable oils.

A review on the application of vibrational spectroscopy to the chemistry of nuts

Nuts are highly appreciated due to their nutritional relevance and flavour, being the source of many desirable and healthy compounds as polyunsaturated fatty acids and antioxidants. Their characterization became the target of many studies in the last years through conventional analytical techniques as chromatographic ones. Due to the limitations associated to these techniques, as time, cost and environmental concerns, spectroscopic techniques have been increasingly pointed as reliable alternatives. Either applied to raw materials quality control or to more complex process, as industrial in-line monitoring, spectroscopic techniques, namely vibrational spectroscopy, are gathering strong acceptance. This paper presents a review on the application of vibrational spectroscopy, infrared and Raman, to nuts characterization. Estimates of several qualitative and quantitative parameters, origin authentication and/or adulteration in almonds, peanuts, pine nuts, hazelnuts, walnuts, Brazil nuts, cashews, chestnuts and pistachios will be covered. Advantages and limitations of these techniques and future trends will also be discussed.