Discrimination/Classification of Edible Vegetable Oils from Raman Spatially Solved Fingerprints Obtained on Portable Instrumentation
Guillermo Jiménez-Hernández, Fidel Ortega-Gavilán, M. Gracia Bagur-González, Antonio González‐Casado
Abstract
Currently, the combination of fingerprinting methodology and environmentally friendly and economical analytical instrumentation is becoming increasingly relevant in the food sector. In this study, a highly versatile portable analyser based on Spatially Offset Raman Spectroscopy (SORS) obtained fingerprints of edible vegetable oils (sunflower and olive oils), and the capability of such fingerprints (obtained quickly, reliably and without any sample treatment) to discriminate/classify the analysed samples was evaluated. After data treatment, not only unsupervised pattern recognition techniques (as HCA and PCA), but also supervised pattern recognition techniques (such as SVM, kNN and SIMCA), showed that the main effect on discrimination/classification was associated with those regions of the Raman fingerprint related to free fatty acid content, especially oleic and linoleic acid. These facts allowed the discernment of the original raw material used in the oil's production. In all the models established, reliable qualimetric parameters were obtained.