Quality evaluation of the palm mesocarp using Near-Infrared spectroscopy and chemometrics methods

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 in the mesocarp. This study investigates the feasibility of near-infrared spectroscopy (NIR) as a rapid, non-destructive method for predicting key palm mesocarp 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. For PMS, the best results were obtained from moisture and DOBI. These findings highlight the value of NIR, which will quickly identify variations in mesocarp quality, enabling timely adjustments to harvest, processing, and storage practices. This ensures consistent product quality, minimizes waste, and enhances the value of the final product. NIR technology can contribute to more sustainable practices in the palm oil industry, addressing environmental and food security concerns associated with the industry.