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Quantitative analysis of virgin coconut oil in cream cosmetics preparations using fourier transform infrared (FTIR) spectroscopy
Abstract
Today, virgin coconut oil (VCO) is becoming valuable oil and is receiving an attractive topic for researchers because of its several biological activities. In cosmetics industry, VCO is excellent material which functions as a skin moisturizer and softener. Therefore, it is important to develop a quantitative analytical method offering a fast and reliable technique. Fourier transform infrared (FTIR) spectroscopy with sample handling technique of attenuated total reflectance (ATR) can be successfully used to analyze VCO quantitatively in cream cosmetic preparations. A multivariate analysis using calibration of partial least square (PLS) model revealed the good relationship between actual value and FTIR-predicted value of VCO with coefficient of determination (R2) of 0.998.
... For example, in cosmetics, Fourier-transform infrared spectroscopy (FTIR) which is known to be a type of MIR spectroscopic has been created for investigation of lard adulterated with palm oil in moisturizer 25 and in a blend with virgin coconut oil in superficial cream. 26 Thus, it becomes as one of an effective chemical analysis in cosmetic products. ...
Background
The use of cosmetic products is considered a necessity for beautification in our daily lives. Cosmetic products composed of natural oils or fats as a main ingredient for various beneficial properties. Fats and oils are composed of various type of fatty acids with different compositions. Hence, fatty acids profile can be an effective chemical fingerprint for authentication analysis of cosmetic products.
Objective
This systematic review aims to enlighten the current detection tools developing for fatty acids profile authentication analyses of cosmetic ingredients based on the effectiveness, halal status, safety, advantages and disadvantages of the methods.
Methodology
The data were extracted from the scientific literatures published between October 2015 and 2020 in the Web of Science, Scopus and Google Scholar databases, and analyzed with Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA).
Findings
Based on the systemic literature reviews, essential oil, argan oil, mineral oil, vegetable oil, and jojoba oil were among the mostly studied ingredients in cosmetics. Furthermore, a combination of more than one analytical instrument was utilized to profile fatty acids while the determination of the origin of the fatty acids is under scrutiny. The portable mass spectrometer combined with a direct inlet membrane (DIM) probe seems to be the best tool in terms of time consumption, cost, requires no sample preparation with high efficiency. The current review showed that the best cosmetic base is when the oil is composed of high concentration of fatty acids such as linoleic, oleic, stearic acid, and palmitic acids with concentration range from 19.7 - 46.30%, which offers various beneficial properties to cosmetic products.
... The cream format is highly suitable for topical dermatological applications due to ease of administration, which helps improve patient compliance. Products containing VCO have been prepared using conventional emulsification methods that require exposure to elevated temperatures with high shear [13], or high concentration of surfactants [8]. These processes are known to hasten hydrolysis of VCO with potential loss of activity [14], and can disrupt skin barrier functions [15]. ...
... In 2009, Marina et al. had proven refined coconut oil has lower antioxidant activity than VCO [14]. Besides, VCO is an exceptional ingredient that could work as skin softener and moisturizer, which are very important in the cosmetics industry [15]. Kim et al. had shown that VCO contributes to protective barrier functions as the stratum corneum increased expression of cornified envelopes (CEs) components after application of the oil [16]. ...
In this study, the Ficus deltoidea extract loaded nanostructured lipid carrier was prepared by using the melt emulsification homogenization method. Virgin coconut oil is used as liquid lipid, while glyceryl monostearate is the solid lipid. Particle size, zeta potential, entrapment efficiency, drug loading and morphology of the obtained nanostructured lipid carrier (NLC) were measured. The size of the nanostructured lipid carrier incorporated with Ficus deltoidea (FDNLC) is 158.0 ± 1.3 nm, with a polydispersity index of 0.15 ± 0.02. The zeta potential obtained is −42.3 ± 1.5 mV. The encapsulation efficiency and active ingredient loading capacity for FDNLC is 87.4% ± 1.3% and 8.5% ± 1.2%, respectively. The shape of FDNLC is almost spherical and the stability assessment showed that the obtained formulation is at least stable for 40 days. When compared with the positive controls, which are Trolox and ascorbic acid, FDNLC shows the highest antioxidant value. Cell proliferation activity study indicates that FDNLC is not toxic to cells, and FDNLC could potentially treat damage by ultraviolet B (UVB) irradiation.
... Pada kosmetik, spektroskopi FTIR telah digunakan untuk penentuan minyak kelapa murni sebagai sistem pengemulsi pada formulasi krim. (Che Man et al., 2005;Syahariza et al., 2005;Rohman, Che Man and Sismindari, 2009;Che Man, Rohman and Mansor, 2011) Langkah-langkah analisis yang digunakan di setiap penelitian meliputi preparasi kosmetik menggunakan lemak babi sebagai salah satu komponen, ekstraksi lemak babi dari sampel kosmetik menggunakan metode ekstraksi seperti metode Soxhlet, Bligh, dan Dyer atau Folch, akuisisi spektrum FTIR, kalibrasi pengembangan, dan model validasi, evaluasi model, dan akhirnya analisis lemak babi dalam sampel (Rohman and Salamah, 2018). ...
Peningkatan populasi muslim di dunia mengakibatkan adanya peningkatan terhadap konsumsi dan permintaan terhadap produk halal salah satunya adalah kosmetik. Kosmetik halal sudah bukan kata asing lagi bagi beberapa negara muslim, namun sayangnya masih banyak yang belum mengetahui definisi sebenarnya dari kosmetik halal. Masih banyak yang beranggapan produk kosmetik halal hanya yang mengandung babi dan alkohol saja. Review ini bertujuan untuk memberikan informasi mengenai kosmetik halal dan apa saja yang boleh terkandung di dalamnya serta analisis kimia yang digunakan untuk mendeteksi kandungan non halal dalam produk kosmetik.Kata kunci: Kosmetik halal, Kandungan non halal, Analisis kimia
... In cosmetics, FTIR spectroscopic method has been developed for analysis of lard in a mixture with virgin coconut oil in cosmetic cream 14 and in a mixture with palm oil in lotion 15 . However, to the best of our knowledge, the use of FTIR spectroscopic technique combined with certain chemometrics technique for the analysis of lard in lipstick has not been reported. ...
Analysis of lard extracted from lipstick formulation containing castor oil has been performed using FTIR spectroscopic method combined with multivariate calibration. Three different extraction methods were compared, namely saponification method followed by liquid/liquid extraction with hexane/ dichlorometane/ethanol/water, saponification method followed by liquid/liquid extraction with dichloromethane/ethanol/water, and Bligh & Dyer method using chloroform/methanol/water as extracting solvent. Qualitative and quantitative analysis of lard were performed using principle component (PCA) and partial least square (PLS) analysis, respectively. The results showed that, in all samples prepared by the three extraction methods, PCA was capable of identifying lard at wavelength region of 1200-800 cm⁻¹ with the best result was obtained by Bligh & Dyer method. Furthermore, PLS analysis at the same wavelength region used for qualification showed that Bligh and Dyer was the most suitable extraction method with the highest determination coefficient (R²) and the lowest root mean square error of calibration (RMSEC) as well as root mean square error of prediction (RMSEP) values.
... The difference between actual VCO value and FTIR predicted VCO either in calibration or validation is low, with RMSEC value of 0.826%, indicating that FTIR method is accurate enough for VCO analysis. [43] EVOO in ternary mixture with VCO and palm oil is quantified using FTIR spectroscopy and multivariate calibration of PLS and PCR. Some optimization in terms of the type of multivariate calibration and FTIR spectral treatment was performed. ...
Vegetable oils are major lipid sources with high nutritional and calorific values for human diet. Specifically, virgin coconut oil (VCO) and extra virgin olive oil (EVOO) are the functional oils widely used in food and pharmaceutical products, either as vehicles or main components. The quality of edible oils is determined by its contents and parameters inherent in vegetable oils. Infrared (IR) spectroscopy is an ideal technique for quantitative analysis of vegetable oils as well as for determination of oils parameters as the changes in IR spectra can be associated with the changes of oils parameters. IR spectra in complex samples are difficult to interpret, as a consequence, spectroscopist uses additional tools called with chemometrics to analyse edible oils qualitatively and quantitatively. This paper reviews the use of infrared spectroscopy combined with chemometrics (multivariate analysis) for quantitative analysis and determination of oil parameters of VCO and EVOO. Although IR spectra for edible oils are similar, they exhibit some differences which enable spectroscopist to differentiate due to the nature property of IR spectra as fingerprint spectra which can be understood that there are no different edible oils having the same IR spectra.
... In cosmetics analysis, our group have used FTIR spectroscopy in combination with certain chemometrics of multivariate calibration, principle component analysis and discriminant analysis for quantification, discrimination and classification of virgin coconut oil in cream [12], lard in binary mixture with virgin coconut oil in cream cosmetics [13] and lard in lotion cosmetics [14]. Based on the limitation of FTIR spectroscopy as mentioned earlier, and the fact that there is no previous research regarding the application of FTIR spectroscopy for analysis of lard in the binary mixture with EVOO, the present study was directed to apply FTIR spectroscopy coupled with multivariate calibration and principle component analysis for analysis of lard in the mixture with EVOO in cream cosmetics. ...
The presence of lard (LD) in cosmetics products is a serious matter for certain religion, like Islam. The Muslim community is not allowed to use cosmetics products containing pig derivatives such as LD. Therefore, analysis of LD in cosmetics products is highly needed. The present study highlighted the employment of Fourier transform infrared (FTIR) spectroscopy in combination with chemometrics of multivariate calibration and principle component analysis (PCA) for quantitative analysis and classification of LD in the binary mixture with extra virgin olive oil (EVOO) as oil base in cream formulations for halal authentication. The lipid component in cream was extracted using liquid-liquid extraction using hexane as extracting solvent, and the lipid obtained was subjected to FTIR spectra measurement, using horizontal attenuated total reflectance as sampling technique. The result showed that FTIR spectroscopy in combination with partial least squares can be used to quantify the levels of LD in the mixture with EVOO in cosmetics creams using the combined frequency regions of 1785-702 cm-1 and 3020-2808 cm-1. PCA using absorbance intensities at 1200 - 1000 cm-1 as variables has been successfully used for the classification of cream with and without LD in the formulation. The developed method is rapid and not involving the excessive sample preparation.
... As a method of biopolymer analysis, FTIR has been widely used in the structural analysis of macromolecular compounds and protein secondary structure analysis, which is a powerful tool to obtain the molecular structure information [4] . As long as the quality and quantity of the chemical composition is relatively stable, and the samples are processed according to the standard requirement, its infrared spectrum is relatively stable [5] . ...
Fourier transform infrared was used to investigate physiological changes in the chemical composition of roots, stems and leaves of Chenopodium ambrosioides L. amended with different manganese concentrations(5, 200, 500, 2000, 5000, 10000 μmol/L) in nutrient solutions. The absorption band heights at 3350 cm-1 and 1642 cm-1 of stem tissues first increased and then decreased, which indicated that the exudation and transportation of organic substances serve as organic osmotic contents to enhance Mn tolerance under low Mn treatments. Moreover, the band heights at 2926 cm-1 of roots which have different tendencies in accordance with Mn treatments showed that the capability of chelating Mn decreased at higher Mn treatment levels. In addition, the changes of the bands at 1060 cm-1 differ from each other, suggesting that under the condition of severe Mn stress, the per oxidation of membrane lipid increased. All the results imply that it is practical to apply FTIR to explore the physiological mechanism of metal tolerance in higher plants.
The term halal refers to what ispermitted by Islamic law. It is a basic need for Muslims and encompasses all materials used in everyday life including cosmetics.Muslims want to be assured that the ingredients,handling, processing, distribution, transportation and types of cosmetic used are halal compliant. The halal aspects of cosmetic and personal care products cover ingredients, all the processes involved in production right up to delivery to consumers, safety and product efficacy evaluations. In order to verify halal compliance of cosmetic products, a method of detecting halal and non-halal ingredients is very important and critically needed. Halal cosmetic standards, halal certification and the halal logo can be used as benchmarks for halal compliance. In view of the importance of cosmetic and personal care products from the halal perspective, this review will cover the halal principles, halal cosmetic and personal care products, ingredients, standard and certification as well as safety. The development of the process of detecting non-halal ingredients and authenticating halal ingredients for potential cosmetic applications in recent years are included in this paper.
The aim of this study is to elaborate a survey on the efficiency of three anti-aging cosmetic formulations by applying Fourier Transform Infrared Spectroscopy (FTIR) with Attenuated Total Reflection (ATR) in order to characterize and identify the specific recognition markers of the active ingredients. FTIR (ATR) spectrometry in specific regions was applied also to the ingredients used in these products, depending on their role in the specific cream. Comparing the different composition of the creams, depending on the ratio of lipophylic to hydrophylic ingredients, of emollient-emulsifier type ingredients, antioxidant and active ingredients, it has been noticed identification of differences between the natural (α-tocopherol acetate) and the synthetic antioxidant (BHA) by characteristic markers. The antioxidant potential of α-tocopherol acetate and of BHA, usually used in cosmetic formulations or added in a controlled way, at known levels of concentration in a standard cream, were evaluated by the DPPH method. Their antioxidant effect could not be demonstrated in our experiments with controlled concentrations (below 1% and even higher), added to complex mixtures with lipids. Higher sensibility methods, like electronic spin resonance (ESR) could probably deliver additional information about the antioxidant potential of some complex mixtures, like anti-aging creams.
The aim of this research was to study the effect of stearic acid and TEA concentration on physical and chemical properties of cosmetic emulsion using coconut oil as raw material. The emulsion was made by emulsification of water phase (glycerin, aquadest and TEA) and oil phase (coconut oil, stearic acid, lanolin, cetyl alcohol). To determine the effect of stearic acid and TEA concentration on properties of emulsion, these components were added in various concentrations. The physical and chemical properties of emulsions were then measured such as pH, viscosity and droplet size. The result showed that the viscosity of emulsions was increased by increasing stearic acid concentration, on the other hand the droplet size decreased. The pH of emulsion was in the range of 7. 58-7. 96. If the TEA concentration was increased, the pH and viscosity were also increased, but it caused a decrease in droplets size. These mean that stearic acid and TEA concentration affected the physical and chemical properties of cosmetic emulsions.
This study was conducted to evaluate the oxidative stability of virgin coconut oil (VCO) during oven test. VCO with and without antioxidants were subjected to oven test at 63°C over a 40 day-storage. The chemical parameters namely peroxide value (PV) and specific absorptivity of conjugated dienes (CDs) and conjugated trienes (CTs) were used to asses VCO stability. VCO samples treated with the mixture of butylated hydroxyanisole and butylated hydroxytoluene (BHA/BHT of 200 mg/kg) and citric acid (CA, 100 mg/kg) have lower PVs than control (VCO without antioxidants) and other treatments. The specific absorbtivities of CDs and CTs of VCO were also decreased due to the addition of antioxidants. In addition, Fourier transform infrared (FTIR) spectroscopy was used to monitor the peak changes during the thermal oxidation. The prominent peak change observed during thermal oxidation of VCO was at frequency 1739 cm-1 which corresponded to the carbonylic compounds (esters, aldehydes, ketones, lactones) resulted from the hydroperoxide decompositions during oven test.
Fourier transform infrared (FTIR) spectroscopy in combination with chemometrics of partial least squares (PLS) has been optimized for rapid determination of lard in a binary mixture with palm oil in a cosmetic lotion formulation. Lard, palm oil, and a binary mixture were extracted from matrix samples using liquid–liquid extraction, evaporated with a vacuum rotary evaporator, and the fat/oil yielded was further subjected to FTIR spectrometric measurement using attenuated total reflectance (ATR) as a sampling handling technique. The level of lard in the mixture with palm oil in the lotion formulation was quantified at frequency region of 1,200–1,000 cm−1. The PLS calibration model reveals good correlation between the actual value of lard (x-axis) and the FTIR predicted value (y-axis) with a coefficient of determination (R2) of >0.99. Furthermore, the classification between lotions with and without lard in their formulation was performed using principal component analysis using the same frequency region used for quantification. The developed method was subsequently used for analysis of cosmetic lotions commercially available in the market. All samples analyzed did not contain lard in their formulations.
A Fourier transform infrared (FTIR) transmission-based spectroscopic method was investigated for the simultaneous monitoring
of aldehyde formation and the determination of anisidine value (AV) in thermally stressed oils. Synthetic calibration standards
were prepared by adding known amounts of hexanal,t-2-hexenal andt,t-2,4-decadienal to canola oil (these compounds considered representative of aldehydic compounds formed during oxidation) plus
random amounts of other compounds representative of oxidation by-products. The standards were analyzed for their chemical
AV. With the partial least squares (PLS) technique, an FTIR spectrometer was calibrated to predict both the concentrations
of individual aldehyde types and AV, with the individual aldehyde contributions being related to the chemical AV by multiple
linear regression to derive “apparent” AV values. The predictive capability of the PLS calibrations was assessed by analyzing
canola oils that were thermally stressed at 120, 155, and 200°C. The apparent AV, predicted for these samples, matched the
chemical AV values within ±1.65 AV units. A PLS calibration also was derived by using thermally stressed samples as calibration
standards. This approach provided similar predictive accuracy as the use of synthetic calibration standards. As such, quantitative
determination of AV by FTIR spectroscopy was shown to be feasible, and the synthetic calibration approach provided additional
information on the aldehyde types present in a sample and allowed the use of a simple gravimetric approach for calibrating
an FTIR spectrometer. This study provides the basis for the development of a rapid, automated FTIR method for the direct analysis
for AV of thermally stressed fats and oils in their neat form without the use of chemical reagents. The implementation of
such a method as a quality control tool would eliminate the use and disposal of hazardous solvents and reagents, required
by the conventional chemical method, and drastically reduce analysis time (∼2 min/sample). Possible applications include monitoring
of the oxidative state of frying oils or evaluation of oxidative stability of biodegradable lubricants.
A method for the simultaneous determination of iodine value (IV) and trans content from the Fourier transform infrared (FTIR) spectra of neat fats and oils recorded with the use of a heated single-bounce
horizontal attenuated total reflectance (SB-HATR) sampling accessory was developed. Partial least squares (PLS) regression
was employed for the development of the calibration models, and a set of nine pure triacylglycerols served as the calibration
standards. Regression of the FTIR/PLS-predicted IV and trans contents for ten partially hydrogenated oil samples against reference values obtained by gas chromatography yielded slopes
close to unity and SD of <1. Good agreement (SD<0.35) also was obtained between the trans predictions from the PLS calibration model and trans determinations performed by the recently adopted AOCS FTIR/SBHART method for the determination of isolated trans isomers in fats and oils.
A new analytical method was developed for the determination of soap in palm and groundnut oils by FTIR spectroscopy. Soap
from 0 to 80 mg/kg oil was produced in situ in the oils by adding sodium hydroxide. The FTIR spectroscopy was with a sodium chloride transmission cell, and the partial
least-squares statistical method was used to calibrate a model for each oil. The accuracy of the method was comparable to
that of AOCS Method Cc17-95, with coefficients of determination (R
2) of 0.98 and 0.98 for both palm and groundnut oils. The standard errors of calibration were 1.84 and 1.36 for the two oils,
respectively. The calibration models were cross-validated, and the R
2 of cross-validation and standard errors of cross validation were computed. The standard deviation of the difference for repeatability
of the FTIR method was better than that for the chemical method used for determining soap in palm and groundnut oils. With
its speed and ease of data manipulation by computer software, FTIR spectroscopy is a possible alternative to the standard
wet chemical methods for rapid (2 min) and accurate routine determination of soap in chemically refined vegetable oils.
A primary Fourier transform infrared (FTIR) spectroscopic method for the determination of peroxide value (PV) in edible oils
was developed based on the stoichiometric reaction of triphenylphosphine (TPP) with hydroperoxides to produce triphenylphosphine
oxide (TPPO). Accurate quantitation of the TPPO formed in this reaction by measurement of its intense absorption band at 542
cm−1 provides a simple means of determining PV. A calibration was developed with TPPO as the standard; its concentration, expressed
in terms of PV, covered a range of 0–15 PV. The resulting calibration was linear over the analytical range and had a standard
deviation of ±0.05 PV. A standardized analytical protocol was developed, consisting of adding ∼0.2 g of a 33% (w/w) stock
solution of TPP in hexanol to ∼30 g of melted fat or oil, shaking the sample, and scanning it in a 100-µm KCI IR transmission
cell maintained at 80°C. The FTIR spectrometer was programmed in Visual Basic to automate scanning and quantitation, with
the reaction/FTIR analysis taking about 2 min per sample. The method was validated by comparing the analytical results of
the AOCS PV method to those of the automated FTIR procedure by using both oxidized oils and oils spiked with tert-butyl hydroperoxide. The two methods correlated well. The reproducibility of the FTIR method was superior (±0.18) to that
of the standard chemical method (±0.89 PV). The FTIR method is a significant improvement over the standard AOCS method in
terms of analytical time and effort and avoids solvent and reagent disposal problems. Based on its simple stoichiometry, rapid
and complete reaction, and the singular band that characterizes the end product, the TPP/TPPO reaction coupled with a programmable
FTIR spectrometer provides a rapid and efficient means of determining PV that is especially suited for routine quality control
applications in the fats and oils industry.
Disposable polyethylene infrared cards (3M IR cards) were investigated for their suitability for the quantitative determination
of peroxide value (PV) in edible oils relative to a conventional transmission flow cell. The analysis is based on the stoichiometric
reaction of triphenylphosphine (TPP) with hydroperoxides to produce triphenylphosphine oxide (TPPO). Preliminary work indicated
that the cards, although relatively consistent in their pathlength (±1%), had an overall effective pathlength variation of
±∼5%, caused by variability in loading of the oil onto the cards. This loading variability was reduced to <0.5% by developing
a normalization protocol that is based on the peak height of the ester linkage carbonyl overtone band at 3475 cm−1, which allowed one to obtain consistent and reproducible spectra. The standard PV calibration approach, based on the TPPO
peak height at 542 cm−1, failed because of unanticipated card fringing in the region where the measurements were being made. However, the development
of a partial-least-squares (PLS) calibration provided a means of eliminating the interfering effect of the fringes and allowed
the TPPO band to be measured accurately. An alternate approach to the standardized addition of TPP reagent to the oil was
also investigated by impregnating the 3M IR cards with TPP, thus allowing the reaction to take place in situ. The spectral analysis protocols developed (normalization/calibration) were programmed to automate the PV analysis completely.
The 3M card-based Fourier transform infrared PV methods developed were validated by analyzing oxidized oils and comparing
the PV predictions obtained to those obtained in a 100-µm KCI flow cell. Both card methods performed well in their ability
to predict PV. The TPP-impregnated 3M card method reproduced the flow cell PV data to within ±1.12 PV, whereas the method
with an unimpregnated card was accurate to ±0.92 PV over the calibrated range (0–25 PV). Our results indicate that, with spectral
normalization and the use of a PLS calibration, quantitative PV data, comparable to those obtained with a flow cell, can be
provided by the 3M IR card. With the analytical protocol preprogrammed, the disposable 3M card provides a simple, rapid and
convenient means of carrying out PV analyses, suitable for quality control laboratories, taking about 2–3 min per analysis.
The combination of attenuated total reflectance (ATR) and mid-infrared spectroscopy (MIRS) with statistical multidimensional
techniques made it possible to extract relevant information from MIR spectra of lipid-rich food products. Wavenumber assignments
for typical functional groups in fatty acids were made for standard fatty acids: Absorption bands around 1745 cm−1, 2853 cm−1, 2954 cm−1, 3005 cm−1, 966 cm−1, 3450 cm−1 and 1640 cm−1 are due to absorption of the carbonyl group, C−H stretch, =CH double bonds of lipids and O−H of lipids, respectively. In
lipid-rich food products, some bands are modified. Water strongly absorbs in the region of 3600–3000 cm−1 and at 1650 cm−1 in butters and margarines, allowing one to rapidly differentiate the foods as function of their water content. Principal
component analysis was used to emphasize the differences between spectra and to rapidly classify 27 commercial samples of
oils, butters and margarines. As the MIR spectra contain information about carbonyl groups and double bonds, the foods were
classified with ATR-MIR, in agreement with their degree of esterification and their degree of unsaturation as determined from
gas-liquid chromatography analysis. However, it was difficult to differentiate the studied food products in terms of their
average chainlength.
Fourier transform infrared (FTIR) spectroscopy, in combination with attenuated total reflectance (ATR) and partial least square (PLS) regression, was used to detect the presence of lard in chocolate formulation. The spectral bands associated with lard, cocoa butter and their blends (ranging from 0% to 15% of lard in cocoa butter) were recorded, interpreted and identified. A semi-quantitative approach is proposed to measure the percent of lard in blends on the basis of spectral data at the frequency region 4000–650 cm−1, using the equation y = 0.9225x + 0.5539. The coefficient of determination (R2) was 0.9872 with a standard error (SE) of 1.305. In this paper, the potential of FTIR spectroscopy as a rapid analytical tool for the quantitative determination of adulterants especially lard, in chocolate, is demonstrated.
Xerosis is a common skin condition (1) characterized by dry, rough, scaly, and itchy skin, (2) associated with a defect in skin barrier function, and (3) treated with moisturizers. People in the tropics have effectively used coconut oil as a traditional moisturizer for centuries. Recently, the oil also has been shown to have skin antiseptic effects. A moisturizer with antiseptic effects has value, but there are no clinical studies to document the efficacy and safety of coconut oil as a skin moisturizer.
This study aimed to determine the effectivity and safety of virgin coconut oil compared with mineral oil as a therapeutic moisturizer for mild to moderate xerosis.
A randomized double-blind controlled clinical trial was conducted on mild to moderate xerosis in 34 patients with negative patch-test reactions to the test products. These patients were randomized to apply either coconut oil or mineral oil on the legs twice a day for 2 weeks. Quantitative outcome parameters for effectivity were measured at baseline and on each visit with a Corneometer CM825 to measure skin hydration and a Sebumeter SM 810 to measure skin lipids. For safety, transepidermal water loss (TEWL) was measured with a Tewameter TM210, and skin surface hydrogen ion concentration (pH) was measured with a Skin pH Meter PH900. Patients and the investigator separately evaluated, at baseline and at each weekly visit, skin symptoms of dryness, scaling, roughness, and pruritus by using a visual analogue scale and grading of xerosis.
Coconut oil and mineral oil have comparable effects. Both oils showed effectivity through significant improvement in skin hydration and increase in skin surface lipid levels. Safety was demonstrated through no significant difference in TEWL and skin pH. Subjective grading of xerosis by the investigators and visual analogue scales used by the patients showed a general trend toward better (though not statistically evident) improvement with coconut oil than with mineral oil. Safety for both was further demonstrated by negative patch-test results prior to the study and by the absence of adverse reactions during the study.
Coconut oil is as effective and safe as mineral oil when used as a moisturizer.
An advantage of factor analysis algorithms is that they tolerate interferents. It does not matter whether there are many species with bands overlapping those of the analytes. It does not even matter that one knows all the concentrations of all the species in the sample. As long as he/she knows the concentrations of the analytes in the standards, and the standards are truly representative of the unknowns to be analyzed, a factor analysis calibration is possible. Variations in interferent concentration are just another source of variance. The factors calculated can model this variance along with variations in analyte concentration. As long as the factors modeling the interferent and component concentrations are included in a calibration, analyte concentrations can be successfully predicted. Another advantage of factor analysis techniques is that they tolerate spectral artifacts. Examples of artifacts include baseline drift, slope, and curvature caused by changes in the spectrometer or sample. These artifacts are yet another source of variance, and can be modeled using factors. Again, including the factors describing this variance in the model helps reduce their impact on the accuracy of predicted concentrations. However, only artifacts that are stable and present in both the standards and the unknowns can be modeled. Artifacts absent from the standards will not be modeled.
Descriptive sensory analysis was conducted to describe and differentiate Philippine virgin coconut oil (VCO) and refined, bleached and deodorized (RBD) coconut oil samples. A total of 14 terms were generated by 11 trained panelists to describe the coconut oil samples. Samples were significantly different (Po0:05) in all attributes except for turbidity, saltiness and margarine flavor. The RBD was distinctly yellow, slightly salty, had no perceptible aromas and flavors. All VCO samples were nearly colorless, had slightly detectable acid aroma, sweet and salty tastes, and perceptible nutty aroma and flavor. Cooked coconut with sweet taste terms (cocojam and latik) were generally associated with VCO samples which were heated while rancid attributes describe the nonheated sample. Cocojam and latik attributes highly correlated (R 2 ¼ 0:93) using principal component analysis, thus maybe considered redundant terms. Acid and rancid aromas were likewise highly correlated (R 2 ¼ 0:90) as the acidic notes perceived may contribute to the overall rancid characteristics of the coconut oil samples.
Virgin coconut oil, a relative newcomer in the fats and oil market, is fast becoming a valuable oil next to virgin olive oil. Therefore, it is important to establish reliable purity criteria to assure its premium quality. A study was carried out to assess the effectiveness of Fourier transform infrared (FTIR) spectroscopy in detecting adulteration of virgin coconut oil with palm kernel olein as a potential adulterant. Multibounce attenuated total reflectance measurements were made on pure and adulterated samples of virgin coconut oil. Detection of adulteration up to 1% was possible. Discriminant analysis using 10 principal components was able to classify pure and adulterated samples on the basis of their spectra. A partial least square calibration demonstrated good linear regression of actual value against that predicted by FTIR with coefficient of determination (R2) of 0.9875 and root mean square error of cross validation of 1.70. Discriminant analysis was also equally effective in designing virgin coconut oil samples as distinct from other vegetable oils.
Fourier transform near-infrared (FT-NIR) spectroscopy was evaluated as a means of simultaneously determining the cis and trans content, iodine value (IV), and saponification number of neat fats and oils. Reference values for these parameters were obtained
from oils using a previously developed mid-FTIR Edible Oil Analysis Package. Two partial least squares calibrations were developed
for a 5-mm heated flow cell, the first a process calibration based on hydrogenated soybean samples and the second a more generalized
calibration based on an oil samplematrix containing many oil types and designed to remove any correlations among the parameters
measured. Each calibration performed well with its own validation samples; however, only the noncorrelated calibration was
able to analyze oil samples accurately from a variety of sources. It was found that NIR analysis maintained the internal consistency
between cis/trans and IV, and the accuracy and reproducibility of the predictions were on the order of ±1.5 and ±1.0 units, respectively, for
all parameters evaluated. FT-NIR is shown to be a very workable means of determining cis/trans/IV values and saponification number for edible fats and oils, and it provides a rapid alternative to the commonly used chemical
and physical methods presently employed in the industry.
Fourteen samples of edible oils and lard have been studied by means of Fourier transform infrared spectroscopy. The spectra
were recorded from a film of pure oil or lard between two discs of KBr. The bands of the spectra were assigned to different
functional group vibrations. The frequencies of some bands have constant values, independent of the nature of the sample.
However, frequencies of other bands, some of them in the fingerprint region, depend greatly on the sample composition. Equations
obtained from frequency of these bands and composition data are valuable to predict the proportions of saturated, monounsaturated
and polyunsaturated acyl groups in oils and lard.
Many quality characteristics of pork meat are associated with visible characteristics such as color. To develop an objective and nondestructive system to assess the quality of fresh pork meat, the potential of using visible spectroscopy to classify different quality classes of pork meat and to predict CIE L∗, a∗ and b∗ values was investigated. Four different qualities of meat were considered namely RFN (red, firm and non-exudative), RSE (red, soft and exudative), PFN (pale, firm and non-exudative) and PSE (pale, soft and exudative). Reflectance spectra were acquired with a Minolta CM 3500d spectrophotometer in the range from 400 to 700 nm. The data analysis showed that it was possible to separate pale meat from red meat. In addition, PFN meat was distinguishable from PSE meat. However, the visible spectral information is not sufficient to separate all the four quality groups. The classification accuracy of using the reflectance spectra was better than using the L∗, a∗ and b∗ values. The partial least squares regression was used to predict the L∗, a∗ and b∗ values from the visible reflectance spectra. In general, the prediction for L∗ was better than for the a∗ and b∗ values.
The present study was conducted to investigate the effect of consumption of virgin coconut oil (VCO) on various lipid parameters in comparison with copra oil (CO). In addition, the preventive effect of polyphenol fraction (PF) from test oils on copper induced oxidation of LDL and carbonyl formation was also studied.
After 45 days of oil feeding to Sprague-Dawley rats, several lipid parameters and lipoprotein levels were determined. PF was isolated from the oils and its effect on in vitro LDL oxidation was assessed.
VCO obtained by wet process has a beneficial effect in lowering lipid components compared to CO. It reduced total cholesterol, triglycerides, phospholipids, LDL, and VLDL cholesterol levels and increased HDL cholesterol in serum and tissues. The PF of virgin coconut oil was also found to be capable of preventing in vitro LDL oxidation with reduced carbonyl formation.
The results demonstrated the potential beneficiary effect of virgin coconut oil in lowering lipid levels in serum and tissues and LDL oxidation by physiological oxidants. This property of VCO may be attributed to the biologically active polyphenol components present in the oil.