Simultaneous quantitative analysis of two functional food oils, extra virgin olive oil and virgin coconut oil using FTIR spectroscopy and multivariate calibration
Published: Jan 1, 2011
Abstract
Two functional food oils, namely extra virgin olive oil (EVOO) and virgin coconut oil (VCO) have been analyzed simultaneously using Fourier transform infrared (FTIR) spectroscopy. The performance of multivariate calibration of principle component regression (PCR) and partial least square regression (PLSR) was evaluated in order to give the best prediction model for such determination. FTIR spectra were treated with several treatments including...
Paper Details
Title
Simultaneous quantitative analysis of two functional food oils, extra virgin olive oil and virgin coconut oil using FTIR spectroscopy and multivariate calibration
Published Date
Jan 1, 2011
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