Application of Chromatographic and Infra-Red Spectroscopic Techniques for Detection of Adulteration in Food Lipids: A Review

Abstract

Adulteration of oils and fats is an important commercial issue, which needs intervention from regulatory agencies. Tremendous amount of research has been carried out during the past several decades to address this, starting from classical methods to more sophisticated instrumental techniques. Instrumental techniques based on chromatography and infrared spectroscopy have received particular attention from researchers worldwide since they are fast and efficient. Majority of the past studies suggested the use of assays based on fatty acids, triacylglycerol components, minor constituents, and spectral characteristics as they are really useful to determine the adulteration of food lipids. A discussion on the specificity and sensitivity of these assays in solving adulteration issues of oils and fats is timely. Hence, the purpose of this review is to present an update of the current literature in this topic and provide some directions for future research.

Prediction of Lard in Palm Olein Oil Using Simple Linear Regression (SLR), Multiple Linear Regression (MLR), and Partial Least Squares Regression (PLSR) Based on Fourier-Transform Infrared (FTIR)

“…e %RMSE based on the regions at 1159, 1236, and 2852 cm −1 continue to increase in ascending order, according to PLSR, indicative of diminishing predictive ability. An extensive review on infrared spectroscopic technique for adulteration of food lipids [26] corroborated the aforementioned effective region at 3020-2990 cm −1 and 1130-1100 cm −1 for prediction of lard [1,13,[27][28][29][30][31].…”

Attenuated Total Reflectance–Fourier Transform Infrared (ATR–FTIR) Spectroscopy Combined with Chemometrics for Rapid Determination of Cold-Pressed Wheat Germ Oil Adulteration

“…Moreover, this spectroscopic technique with chemometrics can be adopted for both qualitative and quantitative analysis of food products (Rohman and Che Man 2010;Rohman and Man 2011;Lohumi et al 2015;Marikkar et al 2016). Recently, FTIR spectroscopic methods combined with multivariate data analyses have received a great deal of attention in adulteration analysis of different varieties of food products, including meat , milk (Jawaid et al 2013), cereal products (Sujka et al 2017), biscuit (Che , cake (Syahariza et al 2005), chocolate (Marikkar et al 2016), and fish packing products (Dominguez-vidal et al 2016). Similarly, this technique has been successfully used combined with multivariate data analysis for detection of adulteration of edible oils, both qualitative (characterization, classification, and adulteration) and quantification (determination of adulterant concentration) analysis.…”

Fatty Acids Content in Ungurahua Oil (Oenocarpus Bataua) From Ecuador. Findings on Adulteration of Ungurahua Oil in Ecuador

“…Foodstuff is considered adulterated if it contains poisons or other substances which can be dangerous to the health of the consumers, if it contains impurities; if it contains a chemical components such as coloring agent or other food additive, that is not approved or contains materials that produce inferior quality; if any important constituent has been wholly or in part abstracted or any specified ingredient has been changing by other ingredients without the specified ingredient; if it contains any component that alters its weight and bulk or changes its strength to improve appearance. A food is mislabeling if it is illicitly labeled or it is a food for which standards of identity have been written, and it fails to comply with these standards [23,24]. The detection of adulteration of foodstuff is a technical problem that is needed to solve with many quality control for the government and with good norms of control.…”