Grasas y Aceites, Vol 66, No 3 (2015)

Characterization of macadamia and pecan oils and detection of mixtures with other edible seed oils by Raman spectroscopy


https://doi.org/10.3989/gya.1191142

M. A. Carmona
Departamento de Química Orgánica, Facultad de Ciencias, Universidad de Córdoba, Spain

F. Lafont
Servicio Central de Apoyo a la Investigación, Unidad de Espectrometría de Masas, Universidad de Córdoba, Spain

C. Jiménez-Sanchidrián
Departamento de Química Orgánica, Facultad de Ciencias, Universidad de Córdoba, Spain

J. R. Ruiz
Departamento de Química Orgánica, Facultad de Ciencias, Universidad de Córdoba,, Spain

Abstract


Authenticating fats and detecting their adulteration with substantially cheaper fats can pose major problems for producers of high-value oils for nutritional and cosmetic use. In this work, we used Raman spectroscopy to discriminate macadamia and pecan oils from other, cheaper vegetable oils including corn and sunflower oils. This technique additionally allows one to detect and assess the adulteration of macadamia oil with another vegetable oil.

Keywords


Adulteration of oils; Macadamia oil; Pecan oil; Raman spectroscopy

Full Text:


HTML PDF XML

References


Aparicio R, Baeten V. 1998. Fats and oils authentication by FT-Raman. Oleag. Corps Lipids 5, 293–295.

Baeten V, Fernández-Pierna JA, Dardenne P, Meurens M, García-Gonzalez DL, Aparicio-Ruiz R. 2005. Detection of the presence of hazelnut oil in olive oil by FT-Raman and FT-MIR spectroscopy. J. Agric. Food Chem. 53, 6201–6206. http://dx.doi.org/10.1021/jf050595n PMid:16076094

Baeten V, Hourant P, Morales MT, Aparicio R. 1998. Oil and Fat Classification by FT-Raman Spectroscopy. J. Agric. Food Chem. 46, 2638–2646. http://dx.doi.org/10.1021/jf9707851

Baeten V, Meurens M, Morales MT, Aparicio R. 1996. Detection of Virgin Olive Oil Adulteration by Fourier Transform Raman Spectroscopy. J. Agric. Food Chem. 44, 2225–2230. http://dx.doi.org/10.1021/jf9600115

Bailey GF, Horvat RJ. 1972. Raman spectroscopic analysis of the cis/trans isomer composition of edible vegetable oils. J. Am. Oil Chem. Soc. 49, 494–498. http://dx.doi.org/10.1007/BF02582487

Baranska H, Labudzinska A. 1987. J. Laser Raman Spectroscopy: Analytical Application. Ellis Horward, Chichester, UK.

El-Abassy RM, Donfack P, Materny A. 2009. Visible Raman spectroscopy for the discrimination of olive oils from different vegetable oils and the detection of adulteration. J. Raman Spec. 40, 1284–1289. http://dx.doi.org/10.1002/jrs.2279

El-Abassy RM, Donfack P, Materay A. 2009. Rapid determination of free fatty acid in extra virgin olive oil by Raman spectroscopy and multivariate analysis. J. Am. Oil Chem. Soc. 86, 507–511. http://dx.doi.org/10.1007/s11746-009-1389-0

Farhad FU, Abedin KM, Islam R, Talukder AI, Haider AFMY. 2009. Determination of ratio of unsaturated to total fatty acids in edible oils by laser Raman spectroscopy. J. Appl. Sci. 9, 1538–1543. http://dx.doi.org/10.3923/jas.2009.1538.1543

Guillén MD, Ruiz A. 2003. Edible oils: Discrimination by 1H nuclear magnetic resonance. J. Sci. Food Agric. 83, 338–346. http://dx.doi.org/10.1002/jsfa.1317

Knothe G. 2010. Biodiesel derived from a model oil enriched in palmitoleic acid, macadamia nut oil. Energy Fuels 24, 2098–2103. http://dx.doi.org/10.1021/ef9013295

Korifi R, Le Dreau Y, Molinet J, Artand J, Dupuy N. 2011. Composition and authentication of virgin olive oil from French PDO regions by chemometric treatment of Raman spectra. J. Raman Spec. 42, 1540–1547. http://dx.doi.org/10.1002/jrs.2891

Maguire LS, O'Sullivan SM, Galvin K, O'Connor TP, O'Brien NM. 2004. Fatty acid profile, tocopherol, squalene and phytosterol content of walnuts, almonds, peanuts, hazelnuts and the macadamia nut. Int. J. Food Sci. Nut. 55, 171–178. http://dx.doi.org/10.1080/09637480410001725175 PMid:15223592

Li-Chan ECY. 1994. Developments in the detection of adulteration of olive oil. Trends Food Sci. Technol. 5, 3–11. http://dx.doi.org/10.1016/0924-2244(94)90042-6

Mannina L, Patumi M, Proietti N, Bassi D, Segre AL. 2001. Geographical characterization of Italian extra virgin olive oils using high-field 1H NMR spectroscopy. J. Agric. Food Chem. 49, 2687–2696. http://dx.doi.org/10.1021/jf001408i PMid:11409952

Muik B, Lendl B, Molina-Díaz A, Ayora-Ca-ada MJ. 2003. Direct, reagent-free determination of free fatty acid content in olive oil and olives by Fourier transform Raman spectrometry. Anal. Chim. Acta 487, 211–220. http://dx.doi.org/10.1016/S0003-2670(03)00560-9

Muik B, LendlB, Molina-Díaz A, Ayora-Ca-ada MJ. 2005. Direct monitoring of lipid oxidation in edible oils by Fourier transform Raman spectroscopy. Chem. Phys. Lipids 134, 173–182. http://dx.doi.org/10.1016/j.chemphyslip.2005.01.003 PMid:15784235

Muik B, Lendl B, Molina-Díaz A, Valcárcel M, Ayora-Ca-ada MJ. 2007. Two-dimensional correlation spectroscopy and multivariate curve resolution for the study of lipid oxidation in edible oils monitored by FTIR and FT-Raman spectroscopy. Anal. Chim. Acta 593, 54–67. http://dx.doi.org/10.1016/j.aca.2007.04.050 PMid:17531824

Paiva-Martins F, Rodrigues V, Caleheiros R, Marques MPM. 2011. Characterization of antioxidant olive oil biophenols by spectroscopic methods. J. Agric. Food Chem. 91, 309–314. http://dx.doi.org/10.1002/jsfa.4186 PMid:20949551

Sadeghi-Jorabchi H, Hendra PJ, Wilson RH, Belton PS. 1990. Determination of the total unsaturation in oils and margarines by fourier transform raman spectroscopy. J. Am. Oil Chem. Soc. 67, 483–486. http://dx.doi.org/10.1007/BF02540752

Shaw AD, Di Camillo A, Vlahov G, Jones A, Bianchi G, Rowland J, Kell DB. 1997. Discrimination of the variety and region of origin of extra virgin olive oil using 13C NMR and multivariate calibration with variable reduction. Anal. Chim. Acta 348, 357–374. http://dx.doi.org/10.1016/S0003-2670(97)00037-8

Yang H, Irudayaraj J. 2001. Comparison of near-infrared, Fourier transform-infrared, and Fourier transform-Raman methods for determining olive pomace oil adulteration in extra virgin olive oil. J. Am. Oil Chem. Soc. 78, 889–895. http://dx.doi.org/10.1007/s11746-001-0360-6

Zamora R, Gómez G, Hidalgo FJ. 2002. Classification of vegetable oils by high-resolution 13C NMR spectroscopy using chromatographically obtained oil fractions. J. Am. Oil Chem. Soc. 79, 267–272. http://dx.doi.org/10.1007/s11746-002-0472-z

Zhang XF, Zou MQ, Qi XH, Liu F, Zhang C, Yin F. 2011. Quantitative detection of adulterated olive oil by Raman spectroscopy and chemometrics. J. Raman Spec. 42, 1784–1788. http://dx.doi.org/10.1002/jrs.2933

Zou MQ, Zhang XF, Qi XH, Ma HL, Dong Y, Liu CW, Guo X, Wang H. 2009. Rapid authentication of olive oil adulteration by raman spectrometry. J. Agric. Food Chem. 67, 6001–6006. http://dx.doi.org/10.1021/jf900217s PMid:19537730




Copyright (c) 2015 Consejo Superior de Investigaciones Científicas (CSIC)

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.


Contact us grasasyaceites@ig.csic.es

Technical support soporte.tecnico.revistas@csic.es