Affiliations: Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor, Malaysia | Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia | College of Food and Agriculture Science, Department of Food Science and Nutrition, King Saud University, Riyadh, Saudi Arabia | Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Gadjah Mada University, Yogyakarta, Indonesia | Halal Research Group, Gadjah Mada University, Yogyakarta, Indonesia
Note: [] Corresponding author: Y.B. Che Man, Halal Products Research Institute, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia. Tel.: +603 8943 0405; Fax: +603 8943 9745; E-mail: yaakobcm@gmail.com. Currently, visiting Professor at Department of Food Science and Nutrition, King Saud University, Riyadh 1145, Saudi Arabia.
Abstract: The present study is intended to analyze the presence of grape seed oil (GSO) in Nigella sativa L. seed oil (NSO) using Fourier transform infrared (FTIR) spectroscopy and gas chromatography (GC). FTIR spectroscopy coupled with multivariate calibration of partial least square can quantify the levels of GSO in NSO at wavelength number of 1114–1074, 1734–1382 and 3005–3030 cm−1. The coefficient of correlation (R2) obtained for the relationship between actual (x-axis) and FTIR predicted (y-axis) values are 0.981. The errors in cross validation and in prediction are 2.34% (v/v) and 2.37% (v/v), respectively.
