Authentication of edible vegetable oils adulterated with used frying oil by Fourier Transform Infrared Spectroscopy

Qing Zhang; Cheng Liu; Zhijian Sun; Xiaosong Hu; Qun Shen; Jihong Wu

doi:10.1016/j.foodchem.2011.11.129

Authentication of edible vegetable oils adulterated with used frying oil by Fourier Transform Infrared Spectroscopy

Food Chem. 2012 Jun 1;132(3):1607-1613. doi: 10.1016/j.foodchem.2011.11.129. Epub 2011 Dec 8.

Authors

Qing Zhang¹, Cheng Liu¹, Zhijian Sun¹, Xiaosong Hu¹, Qun Shen², Jihong Wu³

Affiliations

¹ National Engineering & Technology Research Center for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, College of Food Science and Nutritional Engineering, Box 112, China Agricultural University, No. 17, Qinghua East Road, 100083 Beijing, China.
² National Engineering & Technology Research Center for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, College of Food Science and Nutritional Engineering, Box 112, China Agricultural University, No. 17, Qinghua East Road, 100083 Beijing, China. Electronic address: [email protected].
³ National Engineering & Technology Research Center for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, College of Food Science and Nutritional Engineering, Box 112, China Agricultural University, No. 17, Qinghua East Road, 100083 Beijing, China. Electronic address: [email protected].

PMID: 29243656
DOI: 10.1016/j.foodchem.2011.11.129

Abstract

The application of Fourier Transform Infrared (FTIR) Spectroscopy to authenticate edible vegetable oils (corn, peanut, rapeseed and soybean oil) adulterated with used frying oil was introduced in this paper. The FTIR spectrum of oil was divided into 22 regions which corresponded to the constituents and molecular structures of vegetable oils. Samples of calibration set were classified into four categories for corn and peanut oils and five categories for rapeseed and soybean oils by cluster analysis. Qualitative analysis of validation set was obtained by discriminant analysis. Area ratio between absorption band 19 and 20 and wavenumber shift of band 19 were treated by linear regression for quantitative analysis. For four adulteration types, LODs of area ratio were 6.6%, 7.2%, 5.5%, 3.6% and wavenumber shift were 8.1%, 9.0%, 6.9%, 5.6%, respectively. The proposed methodology is a useful tool to authenticate the edible vegetable oils adulterated with used frying oil.

Keywords: Adulteration; Cluster analysis; Discriminant analysis; Edible vegetable oils; Fourier Transform Infrared Spectroscopy; Linear regression analysis; Used frying oil.