Detection of adulteration of coconut oil using Fourier transform infrared spectroscopy and chemometrics

Abstract

Virgin coconut oil may be adulterated with cheaper oils, such as palm oil and mustard oil. The detection and quantification of virgin coconut oil adulteration with palm oil and mustard oil were monitored using Fourier transform infrared spectroscopy, combined with chemometrics of Principle component analysis, Hierarchical cluster analysis and Discriminant analysis of frequency regions of 4000-400cm-1. The principal component analysis, hierarchical cluster analysis and discriminant analysis using two principal components were able to classify virgin coconut oil and the same adulterated with palm oil and mustard oil.