Y. B. Che Man

TL;DR: In this paper, Fourier transform infrared (FTIR) spectroscopy has been used for analysis of extra virgin olive oil (EVOO) adulterated with palm oil (PO), and two multivariate calibrations, namely partial least square (PLS) and principle component regression (PCR), were optimized for constructing the calibration models, either for normal spectra or its first and second derivatives.

TL;DR: In this article, the thermal profiles of 17 edible oil samples from different plant origins were examined by differential scanning calorimetry (DSC) and two other confirmatory analytical techniques, namely gas-liquid chromatography (GLC) and high-performance liquid chromatography(HPLC) were used to determine fatty acid (FA) and triacylglycerol (TAG) compositions.

TL;DR: The physicochemical properties and chemical composition of oil extracted from five varieties of plant seeds (bittermelon, Kalahari melon, kenaf, pumpkin and roselle seeds) were examined by established methods.

TL;DR: A study on the commercial virgin coconut oil (VCO) available in the Malaysian and Indonesian market was conducted in this paper, which reported the chemical characteristics and fatty acid composition of VCO.

TL;DR: In this article, the authors mainly discuss on some of the findings associated with VCO up to date, including physicochemical properties, antioxidant activity, clinical and authentication studies of VCO.