Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Discrimination/Classification of Edible Vegetable Oils From Raman Spatially Solved Fingerprints Obtained on a Portable Instrumentation

Guillermo Jiménez-Hernández
ORCID logo ,
Fidel Ortega-Gavilán
* ORCID logo ,
M.Gracia Bagur-González
* ,
Antonio González-Casado
ORCID logo
Version 1 : Received: 22 November 2023 / Approved: 28 November 2023 / Online: 28 November 2023 (08:20:49 CET)

A peer-reviewed article of this Preprint also exists.

Jiménez-Hernández, G.; Ortega-Gavilán, F.; Bagur-González, M.G.; González-Casado, A. Discrimination/Classification of Edible Vegetable Oils from Raman Spatially Solved Fingerprints Obtained on Portable Instrumentation. Foods 2024, 13, 183. Jiménez-Hernández, G.; Ortega-Gavilán, F.; Bagur-González, M.G.; González-Casado, A. Discrimination/Classification of Edible Vegetable Oils from Raman Spatially Solved Fingerprints Obtained on Portable Instrumentation. Foods 2024, 13, 183.

Abstract

Nowadays, the combination of fingerprinting methodology with friendly environmental and economical analytical instrumentation are becoming increasingly relevant in the food sector. In this study, a highly versatile portable analyser based on Spatially Offset Raman Spectroscopy (SORS) to obtain the edible vegetable oils (sunflower and olive oils) fingerprints was used to evaluate the capability of such fingerprints, obtained quickly, reliable and without any sample treatment, to discriminate/classify the analysed samples. After data treatment, not only HCA and PCA as unsupervised pattern recognition techniques but also SVM, kNN and SIMCA as supervised pattern recognition techniques, showed that the main effect over the discrimination/classification was associated to those regions of RAMAN fingerprint related to the free fatty acids content, especially oleic and linoleic acid. These facts allowed the discrimination attending to the original raw material used in the oil's elaboration. In all the model established, reliable qualimetric parameters were obtained.

Keywords

RAMAN fingerprints; edible vegetable oils; sunflower oil; olive oil; Patter recognition techniques; portable analyser; SORS

Subject

Chemistry and Materials Science, Analytical Chemistry

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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