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<p>Sacha inchi (<i>Plukenetia volubilis</i> L.) seed oil&#xa0;(SIO), recognized for its richness in omega-3 fatty acids content, has gained economic significance in the global fats and oils industry. The authenticity and quality of sacha inchi seed oil (SIO) are critical due to concerns about edible oil adulteration, including the potential mixing of SIO with lower-grade or cheaper oils, which can compromise its nutritional value and safety. This research employs Fourier transform infrared (FTIR) spectroscopy in conjunction with chemometric to detect and measure the adulteration practice in SIO. The study highlights the significance of spectral pre-processing techniques, including signal corrections, normalization, data scaling, and spectral derivatization, in improving data quality and the performance of chemometric models. Due to its rapid and non-destructive nature, FTIR spectroscopy presents a highly promising analytical tool for routine authentication of SIO against lower-grade adulterants. The viability demonstrated in this study highlights its potential integration into industrial regulatory frameworks, including routine analysis, and may stimulate further research toward establishing standardized methods for edible oil authentication. SIO can be differentiated from other edible oils by C-H bending of -CH<sub>2</sub> = CH (<i>cis</i>) functional groups observed at 721&#xa0;cm⁻<sup>1</sup>. This functional group is a characteristic of unsaturated fatty acids such as linoleic acid, oleic acid, palmitoleic acid, and alpha-linolenic acid. Partial least squares (PLS) calibration model, utilizing first derivative FTIR spectra without signal corrections within the wavenumber range of 3008–712&#xa0;cm⁻<sup>1</sup>, could accurately estimate the concentration of virgin coconut oil (VCO) as an adulterant in SIO. The model produces root mean square error of calibration (RMSEC) of 1.07, root mean square error of prediction (RMSEP) of 1.28, and <i>R</i><sup>2</sup> values for the correlation between actual value and FTIR predicted values of 0.9994 (in calibration model) and 0.9992 (in validation model). Furthermore, discriminant analysis successfully classified 100% of the samples into their appropriate categories of pure and contaminated samples. This method illustrates the potential use of FTIR spectroscopy combined with chemometrics for quality control and assurance processes of SIO from VCO adulterant, and this procedure can be replicated to other oil adulterants.</p> Graphical Abstract <p></p>

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Authentication Analysis of Sacha Inchi Seed Oil Using Fourier Transform Infrared Spectroscopy Combined with Chemometrics

  • 期刊论文

  • 发表日期：

    2025年10月6日

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  • Desy Ayu Irma Permatasari,
  • David Fernando,
  • Fajar Aji Lumakso,
  • Purwanto Purwanto,
  • Agustina Ari Murti Budi Hastuti,
  • Abdul Rohman

摘要

Sacha inchi (Plukenetia volubilis L.) seed oil (SIO), recognized for its richness in omega-3 fatty acids content, has gained economic significance in the global fats and oils industry. The authenticity and quality of sacha inchi seed oil (SIO) are critical due to concerns about edible oil adulteration, including the potential mixing of SIO with lower-grade or cheaper oils, which can compromise its nutritional value and safety. This research employs Fourier transform infrared (FTIR) spectroscopy in conjunction with chemometric to detect and measure the adulteration practice in SIO. The study highlights the significance of spectral pre-processing techniques, including signal corrections, normalization, data scaling, and spectral derivatization, in improving data quality and the performance of chemometric models. Due to its rapid and non-destructive nature, FTIR spectroscopy presents a highly promising analytical tool for routine authentication of SIO against lower-grade adulterants. The viability demonstrated in this study highlights its potential integration into industrial regulatory frameworks, including routine analysis, and may stimulate further research toward establishing standardized methods for edible oil authentication. SIO can be differentiated from other edible oils by C-H bending of -CH2 = CH (cis) functional groups observed at 721 cm⁻1. This functional group is a characteristic of unsaturated fatty acids such as linoleic acid, oleic acid, palmitoleic acid, and alpha-linolenic acid. Partial least squares (PLS) calibration model, utilizing first derivative FTIR spectra without signal corrections within the wavenumber range of 3008–712 cm⁻1, could accurately estimate the concentration of virgin coconut oil (VCO) as an adulterant in SIO. The model produces root mean square error of calibration (RMSEC) of 1.07, root mean square error of prediction (RMSEP) of 1.28, and R2 values for the correlation between actual value and FTIR predicted values of 0.9994 (in calibration model) and 0.9992 (in validation model). Furthermore, discriminant analysis successfully classified 100% of the samples into their appropriate categories of pure and contaminated samples. This method illustrates the potential use of FTIR spectroscopy combined with chemometrics for quality control and assurance processes of SIO from VCO adulterant, and this procedure can be replicated to other oil adulterants.

Graphical Abstract