This work aimed to investigate and compare the composition and the physicochemical properties of 18 different sources of edible vegetable oils. A systematic study on the correlation between composition and physical properties was performed using Fourier Transform Infrared (FTIR) Spectroscopy and fatty acid chromatographic analysis. Principal component analysis of FTIR spectra is performed to classify edible oils concerning their physical properties. The results demonstrate the potentiality of the method associated with multivariate statistics analysis as powerful, fast, and non-destructive tools for characterization and quality control of edible vegetable oils.
Keywords: Edible vegetable oils; FTIR; Fatty acids; Principal component analysis.
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