Application of ATR-FTIR spectroscopy along with regression modelling for the detection of adulteration of virgin coconut oil with paraffin oil

Jamwal, Rahul; Kumari, Shivani; Dhaulaniya, Amit S.; Balan, Biji; Singh, Dileep Kumar

doi:10.1016/j.lwt.2019.108754

Cited by 54 publications

(18 citation statements)

References 31 publications

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“…Conforme apresentado por Jamwal et al (2020) [20], os principais adulterantes do óleo de coco virgem (OCV) são o óleo de mostarda, de parafina (parafina líquida) e de palma. Segundo relatado por Jamwal et al (2020) [21], a adulteração com parafina é comum em países do sudeste asiático, e a mistura de OCV com 18 a 20% de parafina não altera notavelmente o sabor ou a cor do produto, mas a mistura pode trazer riscos à saúde humana, uma vez que pode causar distúrbios do intestino, gânglios linfáticos e fígado, e até mesmo câncer.…”

Section: Resultsunclassified

Óleos encapsulados: perfil de ácidos graxos e contaminação por hidrocarbonetos policíclicos aromáticos

Yamashita

Silva²,

Almeida³

et al. 2021

Sci. Plena

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Os óleos vegetais encapsulados podem ser extraídos a frio e ter como origem fontes não convencionais, reconhecidos por preservarem compostos bioativos característicos e, alguns deles, serem fontes de ácidos graxos essenciais. No entanto, são produtos geralmente onerosos e por este motivo, passíveis de adulteração com óleos de menor qualidade. O objetivo deste trabalho foi avaliar a identidade e a contaminação por hidrocarbonetos policíclicos aromáticos (HPAs) de óleos encapsulados. Foram avaliadas catorze amostras, de diferentes tipos e marcas, comercializadas na cidade de São Paulo. Os ensaios realizados incluíram perfil de ácidos graxos e HPAs [benzo(a)antraceno, criseno, benzo(b)fluoranteno e benzo(a)pireno]. Duas amostras (14%) foram consideradas insatisfatórias quanto aos perfis de ácidos graxos, incluindo óleos de coco e borragem. Quanto aos HPAs, as concentrações para o benzo(a)pireno variaram de <LQ a 0,51 µg/kg e, para a soma dos 4 HPAs, de <LQ a 5,83 µg/kg. A avaliação e monitoramento destes óleos encapsulados deve ser constante, considerando o frequente consumo pela população e a possibilidade dos mesmos estarem adulterados.

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Section: Resultsunclassified

Óleos encapsulados: perfil de ácidos graxos e contaminação por hidrocarbonetos policíclicos aromáticos

Yamashita

Silva²,

Almeida³

et al. 2021

Sci. Plena

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“…Statistical software SPSS 20 was used to perform LDA analysis while PCA, HCA, PCR, and PLS-R were performed using Unscrambler 11 software. Principal Component Analysis (PCA) converts many possibly concurrent variables into a few dissimilar factors that are defined as principal components (PCs) and therefore reduces the size of the dataset ( Vasconcelos et al, 2015 ; Amit et al, 2020a ). PCA approved the identification of the most crucial variables corresponding with the ICP-MS data of VCO samples of various provinces.…”

Section: Methodsmentioning

confidence: 99%

“…The official European Union (EU) classification implemented for defining oil authenticity and quality are “Protected designation of origin” (PDO) and “Protected geographical indication” (PGI) ( EEC, 1992 ). Many studies have been carried out and published on validating the endogenous species as markers of origin of monovarietal oils by many analytical approaches, such as NMR ( Mannina et al, 1999 ; Sacchi et al, 1998 ), FT-IR ( Amit et al, 2020a , 2020b , 2020c ) and GC ( Benincasa et al, 2003 ).…”

Section: Introductionmentioning

confidence: 99%

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Assessment of geographical origin of virgin coconut oil using inductively coupled plasma mass spectrometry along with multivariate chemometrics

Amit

Jamwal

Kumari

et al. 2022

Current Research in Food Science

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“…FTIR is a simple analytical technique that provides rapid and accurate results. As such, multiple previous studies have comprehensively used FTIR spectroscopy to determine the authenticity of various types of oil, such as extra virgin olive oil, FPO, virgin coconut oil, and cold-pressed sesame oil (Poiana et al 2015;Ozulku et al 2017;Lim et al 2018;Amit et al 2019).…”

Section: Modern Analytical Techniques Of Adulteration Detectionmentioning

confidence: 99%

Evaluation of fresh palm oil adulteration with recycled cooking oil using GC-MS and ATR-FTIR spectroscopy: A review

Ling¹,

Suhaimy²,

Samad³

2022

Czech J. Food Sci.

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Palm oil (PO) is an edible vegetable oil that is extracted from the mesocarp of oil palm fruit (Elaeis guineensis), which is known to contain an almost equal proportion of saturated fatty acids (SFAs) and unsaturated fatty acids (USFAs). PO is used globally, because of its wide application as a frying medium. Extracted from the mesocarp of the oil palm fruit, PO needs to be processed to make it of edible quality. However, to meet growing global demand, it is often adulterated with recycled cooking oil (RCO), which is of inedible quality. As the methods of fresh palm olein (FPO) adulteration are sophisticated, it created an urgent need for commensurate analytical techniques with which to detect FPO adulteration. As such, chromatography and spectroscopy are commonly used to detect adulterations in edible oil. Therefore, this study evaluated the efficacy of utilising gas chromatography-mass spectrometry (GC-MS) and attenuated total reflection-Fourier transform infrared (ATR-FTIR) spectroscopy to detect the adulteration of FPO with inedible RCO. Although previous studies attest to the efficacy of utilising GC-MS and ATR-FTIR spectroscopy in adulteration detection, both these techniques only provided specific qualitative and quantitative insights into the compounds present in oil samples. As such, further extensive studies on the application of a variety of adulteration detection methods are needed to provide regulatory authorities with information on the reliability of these modern adulteration detection methods.

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Application of ATR-FTIR spectroscopy along with regression modelling for the detection of adulteration of virgin coconut oil with paraffin oil

Cited by 54 publications

References 31 publications

Óleos encapsulados: perfil de ácidos graxos e contaminação por hidrocarbonetos policíclicos aromáticos

Óleos encapsulados: perfil de ácidos graxos e contaminação por hidrocarbonetos policíclicos aromáticos

Assessment of geographical origin of virgin coconut oil using inductively coupled plasma mass spectrometry along with multivariate chemometrics

Evaluation of fresh palm oil adulteration with recycled cooking oil using GC-MS and ATR-FTIR spectroscopy: A review

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