Review on Chemometrics Techniques for Detection of Edible Fats and Oils Using NMR

The assessment and authentication of edible fats using NMR spectroscopy and several techniques in chemometrics for the determination of the compounds that are present in the mixture of edible fats and oils were reviewed. NMR spectroscopy was used to determine the compound in edible fats and Principal Component Analysis (PCA) was performed on the NMR data for compound grouping. Meanwhile, Partial Least Square (PLS) was used to predict the amount of adulteration that present in the sample with high accuracy. The application of NMR and these chemometrics techniques have speed up the analysis of fats and oils, and given good results in the detection of compound in the edible fats and the determination of adulterant in the fats mixtures that can be a potential techniques for halal authentication.