Determination of some edible oils adulteration with paraffin oil using infrared spectroscopy

Abstract

The spectroscopy of molecular vibrations using mid-infrared or near-infrared techniques was used more and more to characterize different compounds, including edible oil, in order to monitor any changes and to detect fraudulent modifications. This article presents a new method for quantitative adulteration of extra virgin olive oil (EVOO) or corn germ oil (CGO) with a mineral oil, such as paraffin oil (PO). A Fourier transform infrared (FT-IR) spectrometric method, using ATR spectra, was developed for the rapid, direct measurement of edible oils adulteration. The results indicate the efficiency of the proposed method for the detection of paraffin oil in adulteration of EVOO and CGO with RSD (< 3.0%). Graphical abstract:

Determination of thermally deteriorated oil re-used as adulterants in sunflower oil using Fourier transform infrared spectroscopy

“…In the literature, Fourier Transform Infrared Spectroscopy (FTIR) has been successfully exploited for studying the oxidation of edible oils (Russin et (Bunaciu et al 2022b). With this study, we aim at further emphasizing the suitability and applicability of FTIR spectroscopy for a fast, cost-effective and reliable determination of the adulteration of sun ower oil with thermally degraded oil (TDO) obtained during the frying process of meat with breadcrumbs (TDO A) and potatoes (TDO B).…”