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

O. Uncu; B. Ozen; F. Tokatli

doi:10.3989/gya.0579181

Authors

O. Uncu Izmir Institute of Technology, Department of Food Engineering https://orcid.org/0000-0001-7710-624X
B. Ozen Izmir Institute of Technology, Department of Food Engineering https://orcid.org/0000-0002-0428-320X
F. Tokatli Izmir Institute of Technology, Department of Food Engineering https://orcid.org/0000-0003-2643-5523

DOI:

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

Keywords:

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

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.

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