The Implementation of Fourier Transform Infrared Spectroscopy Combined with Chemometrics for the Authentication of Patin (Pangasius micronema) Fish Oil Emulsion
Keywords:
adulteration, fish oil emulsion, chemometrics, principal component regression, discriminant analysis
Abstract
Patin fish oil (PFO) contains a high level of polyunsaturated fatty acid that has beneficial effects on the human body, such as preventing various cardiovascular diseases, maintaining body fat composition, and aiding in human brain development. PFO can be developed as patin fish oil emulsion (PFOE) and used as a dietary supplement. Given its beneficial value, PFOE is at risk of being adulterated with -quality oils. Therefore, authentication is crucial to guarantee its quality and safety. However, authenticating PFOE is difficult because its physical appearances are masked by the emulsion component. This study aims to authenticate PFOE using Fourier transform infrared (FTIR) spectroscopy combined with chemometrics. Adulteration models were prepared using palm oil (PO) as an adulterant. All samples were analyzed using ATR-FTIR spectroscopy at 650–4000 cm-1. Chemometric techniques such as discriminant analysis (DA), partial least square regression, and principal component regression (PCR) were adopted for . Results showed that DA successfully discriminated PFOE from the adulterant. PCR within the normal spectrum of 1004–2936 cm−1 produced the best values of 09846 highest R2cal, 0,9073 R2pred, 0,0565 lowest root mean square error of calibration, and 0,1330 root mean square error of prediction. Therefore, FTIR spectroscopy combined with chemometrics is a rapid, accurate, and suitable method for distinguishing pure PFOE from PO adulterant.
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Rohman A., Putri AR., Irnawati, Windarsih A., Nisa K., & Lestari LA. (2021). The Employment of Analytical Techniques and Chemometrics for Authentication of Fish Oils: A Review. Food Control. 124, 107864. https://doi.org/10.1016/j.foodcont.2021.107864
Sugata M., Wiriadi PF., Lucy J., & Jan TT. (2019). Total Lipid and Omega-3 Content in Pangasius Catfish (Pangasius pangasius) and Milkfish (Chanos chanos) from Indonesia. Malaysian Journal of Nutrition, 25(1), 163–170. https://doi.org/10.31246/mjn-2018-0137
Valand R., Tanna S., Lawson G., & Bengtström L. (2020). A Review of Fourier Transform Infrared (FTIR) Spectroscopy used in Food Adulteration and Authenticity Investigations. Food Additives and Contaminants, 37(1), 19–38. https://doi.org/10.1080/19440049.2019.1675909
Wang H., Li Q., Zhu Y., & Zhang X. (2021). Omega-3 Polyunsaturated Fatty Acids: Versatile Roles in Blood Pressure Regulation. Antioxidants and Redox Signaling, 34(10), 800–810. https://doi.org/10.1089/ars.2020.8108
Wen M., Zhao Y., Shi H., Wang C., Zhang T., Wang Y., & Xue C. (2021). Short-Term Supplementation of DHA as Phospholipids Rather Than Triglycerides Improve Cognitive Deficits Induced by Maternal Omega-3 PUFA Deficiency during The Late Postnatal Stage. Food and Function, 12(2), 564–572. https://doi.org/10.1039/d0fo02552f
Xagoraris M., Revelou PK., Dedegkika S., Kanakis CD., Papadopoulos GK., Pappas CS., & Tarantilis PA. (2021). SPME-GC-MS and FTIR-ATR Spectroscopic Study as A Tool for Unifloral Common Greek Honeys’ Botanical Origin Identification. Applied Sciences, 11(7), 3159. https://doi.org/10.3390/app11073159
Yesiltas B., García-Moreno PJ., Sørensen ADM., Soria Caindec AM., Hyldig G., Anankanbil S., & Jacobsen C. (2021). Enrichment of Mayonnaise with A High Fat Fish Oil-in-Water Emulsion Stabilized with Modified DATEM C14 Enhances Oxidative Stability. Food Chemistry, 341(1), 128141. https://doi.org/10.1016/j.foodchem.2020.128141
Candoğan K., Altuntas EG., & İğci N. (2021). Authentication and Quality Assessment of Meat Products by Fourier-Transform Infrared (FTIR) Spectroscopy. Food Engineering Reviews, 13(1), 66–91. https://doi.org/10.1007/s12393-020-09251-y
Cebi N., Arici M., & Agdic O. (2021). The Famous Turkish Rose Essential Oil: Characterization and Authenticity Monitoring by FTIR, Raman and GC–MS Techniques Combined with Chemometrics. Food Chemistry, 354(2), 129495. https://doi.org/10.1016/j.foodchem.2021.129495
Danezis GP., Tsagkaris AS., Camin F., Brusic V., & Georgiou CA. (2016). Food Authentication: Techniques, Trends & Emerging Approaches. TrAC - Trends in Analytical Chemistry, 85, 123–132. https://doi.org/10.1016/j.trac.2016.02.026
Fernandez ML., Blomquist SA., Hallmark B., & Chilton FH. (2021). Omega-3 Supplementation and Heart Disease: A Population-Based Diet by Gene Analysis of Clinical Trial Outcomes. Nutrients. 13(7), 2154. https://www.mdpi.com/2072-6643/13/7/2154
Golanski J., Szymanska P., & Rozalski M. (2021). Effects of Omega-3 Polyunsaturated Fatty Acids and Their Metabolites on Haemostasis—Current Perspectives in Cardiovascular Disease. International Journal of Molecular Sciences. 22(5), 1–14. https://doi.org/10.3390/ijms22052394
Ikhsan AN., Rohman A., Putri AR., Syifa F., Mustafidah M., & Rohman A. (2021). Application of FTIR Spectroscopy and Chemometrics for The Prediction of Radical Scavenging Activities of Fish Oils. Indonesian Journal of Pharmacy, 32(2), 166–174. https://doi.org/10.22146/ijp.1004
Irnawati, Riyanto S., & Rohman A. (2021). Adulteration of Gabus (Channa striata) Fish oil with corn oil and palm oil: The use of FTIR spectra and chemometrics. Food Research. 5(2): 184–190. https://doi.org/10.26656/fr.2017.5(2).368
Lia F., Mangion MZ., & Farrugia C. (2021). Application of Fourier Transform Mid-Infra-Red Attenuated Total Reflectance (FT-MIR-ATR) for The Authentication of Maltese Extra Virgin Olive Oil. Rivista Italiana Delle Sostanze Grasse, 98(4), 15–26.
Miller JN., Miller JC. 2018. Statistics and Chemometrics for Analytical Chemistry .7th ed. Pearson Education Limited, Edinburgh Gate Harlow, England.
Monnard CR., & Dulloo AG. (2021). Polyunsaturated Fatty Acids as Modulators of Fat Mass and Lean Mass in Human Body Composition Regulation and Cardiometabolic Health. Obesity Reviews, 22(2), 1–18. https://doi.org/10.1111/obr.13197
Mustafidah M., Irnawati, Lukitaningsih E., & Rohman A. (2021). Authentication Analysis of Milkfish Fish Oil using The combination of FTIR spectroscopy and Chemometrics. Food Research, 5(2), 272–278. https://doi.org/10.26656/fr.2017.5(2).607
Padial-Domínguez M., Espejo-Carpio FJ., Pérez-Gálvez R., Guadix A., & Guadix, EM. (2020). Optimization of The Emulsifying Properties of Food Protein Hydrolysates for The Production of Fish Oil-in-Water Emulsions. Foods, 9(5), 1–16. https://doi.org/10.3390/foods9050636
Poonia A., Jha A., Sharma R., Singh HB., Rai AK., & Sharma N. (2017). Detection of Adulteration in Milk: A Review. International Journal of Dairy Technology, 70(1), 23–42. https://doi.org/10.1111/1471-0307.12274
Putri AR., Rohman A., & Riyanto S. (2019). Authentication of Patin (Pangasius micronemus) Fish Oil Adulterated with Palm Oil using FTIR Spectroscopy Combined with Chemometrics. International Journal of Applied Pharmaceutics. 11(3): 195–199. https://doi.org/10.22159/ijap.2019v11i3.30947
Putri AR., Rohman A., Riyanto S., & Setyaningsih W. (2020). Authentication of Patin Fish Oil (Pangasius micronemus) using FTIR Spectroscopy Combined with Chemometrics. International Journal of Chemometrics and Pharmaceutical Analysis, 32(2), 166–174. https://doi.org/10.22146/ijp.1004
Ramaswami R. Serhan, Charles N., Levy, Bruce D., Makrides, Maria (2016). Fish Oil Supplementation in Pregnancy. The New England Journal of Medicine, 375(26), 2599–2601.
Rohman A., Putri AR., Irnawati, Windarsih A., Nisa K., & Lestari LA. (2021). The Employment of Analytical Techniques and Chemometrics for Authentication of Fish Oils: A Review. Food Control. 124, 107864. https://doi.org/10.1016/j.foodcont.2021.107864
Sugata M., Wiriadi PF., Lucy J., & Jan TT. (2019). Total Lipid and Omega-3 Content in Pangasius Catfish (Pangasius pangasius) and Milkfish (Chanos chanos) from Indonesia. Malaysian Journal of Nutrition, 25(1), 163–170. https://doi.org/10.31246/mjn-2018-0137
Valand R., Tanna S., Lawson G., & Bengtström L. (2020). A Review of Fourier Transform Infrared (FTIR) Spectroscopy used in Food Adulteration and Authenticity Investigations. Food Additives and Contaminants, 37(1), 19–38. https://doi.org/10.1080/19440049.2019.1675909
Wang H., Li Q., Zhu Y., & Zhang X. (2021). Omega-3 Polyunsaturated Fatty Acids: Versatile Roles in Blood Pressure Regulation. Antioxidants and Redox Signaling, 34(10), 800–810. https://doi.org/10.1089/ars.2020.8108
Wen M., Zhao Y., Shi H., Wang C., Zhang T., Wang Y., & Xue C. (2021). Short-Term Supplementation of DHA as Phospholipids Rather Than Triglycerides Improve Cognitive Deficits Induced by Maternal Omega-3 PUFA Deficiency during The Late Postnatal Stage. Food and Function, 12(2), 564–572. https://doi.org/10.1039/d0fo02552f
Xagoraris M., Revelou PK., Dedegkika S., Kanakis CD., Papadopoulos GK., Pappas CS., & Tarantilis PA. (2021). SPME-GC-MS and FTIR-ATR Spectroscopic Study as A Tool for Unifloral Common Greek Honeys’ Botanical Origin Identification. Applied Sciences, 11(7), 3159. https://doi.org/10.3390/app11073159
Yesiltas B., García-Moreno PJ., Sørensen ADM., Soria Caindec AM., Hyldig G., Anankanbil S., & Jacobsen C. (2021). Enrichment of Mayonnaise with A High Fat Fish Oil-in-Water Emulsion Stabilized with Modified DATEM C14 Enhances Oxidative Stability. Food Chemistry, 341(1), 128141. https://doi.org/10.1016/j.foodchem.2020.128141
Published
2022-09-22
How to Cite
Nur Ikhsan, A., Rohman, A., Mustafidah, M., Martien, R., & Lestari, L. A. (2022). The Implementation of Fourier Transform Infrared Spectroscopy Combined with Chemometrics for the Authentication of Patin (Pangasius micronema) Fish Oil Emulsion. Indonesian Journal of Pharmacy, 34(2), 174-181. https://doi.org/10.22146/ijp.3773
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Section
Research Article
