Quality evaluation of the palm mesocarp using near-infrared spectroscopy and chemometrics methods.
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Palm oil, a globally significant vegetable oil, has diverse applications due to its unique fatty acid profile. Its quality is influenced by factors such as fruit maturity and oil content. This study investigates the feasibility of near-infrared spectroscopy (NIR) as a rapid, non-destructive method for predicting key palm oil quality parameters. Traditional reference methods measured oil content, moisture, acidity, DOBI, and fatty acid composition in palm mesocarp sliced (PMS) and palm mesocarp dried (PMD) samples. NIR spectra were collected and analyzed using chemometric techniques to develop calibration models. Results demonstrated the potential of NIR for accurately predicting oil content, acidity, and specific fatty acids in PMD samples. While predictive performance for stearic acid was slightly lower, it remained suitable for screening. For PMS, the best results were obtained from moisture and DOBI. The acidity model in PMS underperformed, possibly due to the limited number of samples used for calibration. Regarding the carotene model, there is a potential margin for enhancing its accuracy. These findings highlight the value of NIR as a time-efficient and environmentally friendly alternative to traditional analytical methods, offering significant benefits to the palm oil industry.
Palabras clave
Espectroscopia, Palmeira, Infravermelho próximo, Método quimiométrico, Mesocarpo, Palma, Calibração multivariada, Análise não destrutiva, Análise de Laboratório, Óleo Vegetal