Evaluation of fresh palm oil adulteration with recycled cooking oil using GC-MS and ATR-FTIR spectroscopy: A review

Evaluation of fresh palm oil adulteration with recycled cooking oil using GC-MS and ATR-FTIR spectroscopy: A review

Palm oil (PO) is an edible vegetable oil that is extracted from the mesocarp of oil palm fruit (Elaeis guineensis), which is known to contain an almost equal proportion of saturated fatty acids (SFAs) and unsaturated fatty acids (USFAs). PO is used globally, because of its wide application as a fryi...

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Bibliographic Details
Main Authors: Sook Ling Tan, Syazwan Hanani Meriam Suhaimy, Nur Azimah Abd Samad
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2022-01-01
Series:Czech Journal of Food Sciences
Subjects:
adulteration detection technique
fatty acid profile
fourier transform infrared spectroscopy (ftir)
fresh palm olein
food security
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-202201-0001_evaluation-of-fresh-palm-oil-adulteration-with-recycled-cooking-oil-using-gc-ms-and-atr-ftir-spectroscopy-a-re.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-202201-0001_evaluation-of-fresh-palm-oil-adulteration-with-recycled-cooking-oil-using-gc-ms-and-atr-ftir-spectroscopy-a-re.php

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