ABSTRACT
Ultraviolet–visible (UV–Vis) spectroscopy coupled with chemometrics was developed to authenticate edible oils and evaluate tocopherol in edible oils. The use of multivariate curve resolution-alternate least squares method provided information on tocopherol degradation and oxidation product appearance caused by the heating process even when evaluated by UV–Vis spectroscopy. Acid Value, as the indicator of free fatty acid content in oil, is an important parameter in evaluating oil quality and refining degree. Oil blend products should contain the composition that appears in the label, and other options wherein "ignorant of composition" are adulteration. The oxidative stability during oil storage is commonly predicted using several methods, such as the Schaal oven test, active oxygen, oil stability index, or oxygen uptake method. The applicability of Fourier transform infrared (FTIR) for analyzing edible oils is based on the vast amount of data contained within the FTIR spectra of edible oils.
