Grasas y Aceites, Vol 70, No 1 (2019)

Mid-infrared spectroscopic detection of sunflower oil adulteration with safflower oil


https://doi.org/10.3989/gya.0579181

O. Uncu
Izmir Institute of Technology, Department of Food Engineering, Turkey
orcid http://orcid.org/0000-0001-7710-624X

B. Ozen
Izmir Institute of Technology, Department of Food Engineering, Turkey
orcid http://orcid.org/0000-0002-0428-320X

F. Tokatli
Izmir Institute of Technology, Department of Food Engineering, Spain
orcid http://orcid.org/0000-0003-2643-5523

Abstract


The oil industry is in need of rapid analysis techniques to differentiate mixtures of safflower-sunflower oils from pure oils. The current adulteration detection methods are generally cumbersome and detection limits are questionable. The aim of this study was to test the capability of a mid-infrared spectroscopic method to detect the adulteration of sunflower oil with safflower oil compared to fatty acid analysis. Mid-infrared spectra of pure oils and their mixtures at the 10–60% range were obtained at 4000–650 cm-1 wavenumber and fatty acid profiles were determined. Data were analyzed by multivariate statistical analysis techniques. The lowest level of detection was obtained with mid-infrared spectroscopy at 30% while the fatty acid profile could determine adulteration at around 60%. Adulteration levels were predicted successfully using PLS regression analysis of infrared data with R2 (calibration) = 0.96 and R2 (validation) = 0.93. As a rapid and minimum waste generating technique, mid-infrared spectroscopy could be a useful tool for the screening of raw material to detect safflower-sunflower oil mixtures.

Keywords


Adulteration; Chemometrics; Mid-infrared spectroscopy; Safflower oil; Sunflower oil

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