Detection of fresh palm oil adulteration with recycled cooking oil using fatty acid composition and FTIR spectral analysis
There is a growing concern over the food safety issue related to increased incidence of cooking oil adulteration with recycled cooking oil (RCO). The objective of this study was to detect fresh palm olein (FPO) adulteration with RCO using fatty acid composition (FAC) and Fourier-transform infrared s...
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| Format: | Article |
| Language: | English |
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Taylor & Francis
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/53917/1/Detection%20of%20fresh%20palm%20oil%20adulteration%20with%20recycled%20cooking%20oil%20using%20fatty%20acid%20composition%20and%20FTIR%20spectral%20analysis.pdf |
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| author | Lim, Shih Yeh Abdul Mutalib, Mohd Sokhini Khaza’ai, Huzwah Chang, Sui Kiat |
| author_facet | Lim, Shih Yeh Abdul Mutalib, Mohd Sokhini Khaza’ai, Huzwah Chang, Sui Kiat |
| author_sort | Lim, Shih Yeh |
| collection | UPM |
| description | There is a growing concern over the food safety issue related to increased incidence of cooking oil adulteration with recycled cooking oil (RCO). The objective of this study was to detect fresh palm olein (FPO) adulteration with RCO using fatty acid composition (FAC) and Fourier-transform infrared spectroscopy (FTIR) spectral analyses combined with chemometrics. RCO prepared in the laboratory was mixed with FPO in the proportion ranged from 1% to 50% (v/v) to obtain the adulterated oil samples (AO). FACs for FPO, RCO, and AO were determined using gas chromatography equipped with a flame ionization detector (GC-FID). The compositions of most fatty acids in RCO lied within the normal ranges of Codex standard, except for C8:0, C10:0, C11:0, C15:0, trans C18:1, and polyunsaturated fatty acids (PUFAs), C20:5. PUFAs showed a consistent decreasing trend with increasing magnitude of change with respect to increasing adulteration level and thus might be a good indicator for detecting FPO adulteration with RCO. The evaluation parameters (coefficient of determination, root mean standard error) of the FTIR-partial least square (PLS) model of palm oil adulteration with recycled oil are R2 = 0.995 and 3.25, respectively. For FTIR spectral analysis, the distinct variations in spectral regions and aberrations in characteristic bands between FPO and RCO were observed. The optimized PLS calibration model developed from normal spectral of the combined region at 3602–3398, 3016–2642, and 1845–650 cm−1 overpredict the adulteration level. On the other hand, the discriminant analysis classification model was able to classify the FPO and AO into two distinct groups. Improvement of the principles of combined techniques in authenticating AO from fresh oil is beneficial as a guideline to detect adulteration in cooking oil. |
| first_indexed | 2024-03-06T09:19:13Z |
| format | Article |
| id | upm.eprints-53917 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T09:19:13Z |
| publishDate | 2018 |
| publisher | Taylor & Francis |
| record_format | dspace |
| spelling | upm.eprints-539172019-05-15T05:00:18Z http://psasir.upm.edu.my/id/eprint/53917/ Detection of fresh palm oil adulteration with recycled cooking oil using fatty acid composition and FTIR spectral analysis Lim, Shih Yeh Abdul Mutalib, Mohd Sokhini Khaza’ai, Huzwah Chang, Sui Kiat There is a growing concern over the food safety issue related to increased incidence of cooking oil adulteration with recycled cooking oil (RCO). The objective of this study was to detect fresh palm olein (FPO) adulteration with RCO using fatty acid composition (FAC) and Fourier-transform infrared spectroscopy (FTIR) spectral analyses combined with chemometrics. RCO prepared in the laboratory was mixed with FPO in the proportion ranged from 1% to 50% (v/v) to obtain the adulterated oil samples (AO). FACs for FPO, RCO, and AO were determined using gas chromatography equipped with a flame ionization detector (GC-FID). The compositions of most fatty acids in RCO lied within the normal ranges of Codex standard, except for C8:0, C10:0, C11:0, C15:0, trans C18:1, and polyunsaturated fatty acids (PUFAs), C20:5. PUFAs showed a consistent decreasing trend with increasing magnitude of change with respect to increasing adulteration level and thus might be a good indicator for detecting FPO adulteration with RCO. The evaluation parameters (coefficient of determination, root mean standard error) of the FTIR-partial least square (PLS) model of palm oil adulteration with recycled oil are R2 = 0.995 and 3.25, respectively. For FTIR spectral analysis, the distinct variations in spectral regions and aberrations in characteristic bands between FPO and RCO were observed. The optimized PLS calibration model developed from normal spectral of the combined region at 3602–3398, 3016–2642, and 1845–650 cm−1 overpredict the adulteration level. On the other hand, the discriminant analysis classification model was able to classify the FPO and AO into two distinct groups. Improvement of the principles of combined techniques in authenticating AO from fresh oil is beneficial as a guideline to detect adulteration in cooking oil. Taylor & Francis 2018 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/53917/1/Detection%20of%20fresh%20palm%20oil%20adulteration%20with%20recycled%20cooking%20oil%20using%20fatty%20acid%20composition%20and%20FTIR%20spectral%20analysis.pdf Lim, Shih Yeh and Abdul Mutalib, Mohd Sokhini and Khaza’ai, Huzwah and Chang, Sui Kiat (2018) Detection of fresh palm oil adulteration with recycled cooking oil using fatty acid composition and FTIR spectral analysis. International Journal of Food Properties, 21 (1). pp. 2428-2451. ISSN 1094-2912; ESSN: 1532-2386 https://www.tandfonline.com/doi/abs/10.1080/10942912.2018.1522332 10.1080/10942912.2018.1522332 |
| spellingShingle | Lim, Shih Yeh Abdul Mutalib, Mohd Sokhini Khaza’ai, Huzwah Chang, Sui Kiat Detection of fresh palm oil adulteration with recycled cooking oil using fatty acid composition and FTIR spectral analysis |
| title | Detection of fresh palm oil adulteration with recycled cooking oil using fatty acid composition and FTIR spectral analysis |
| title_full | Detection of fresh palm oil adulteration with recycled cooking oil using fatty acid composition and FTIR spectral analysis |
| title_fullStr | Detection of fresh palm oil adulteration with recycled cooking oil using fatty acid composition and FTIR spectral analysis |
| title_full_unstemmed | Detection of fresh palm oil adulteration with recycled cooking oil using fatty acid composition and FTIR spectral analysis |
| title_short | Detection of fresh palm oil adulteration with recycled cooking oil using fatty acid composition and FTIR spectral analysis |
| title_sort | detection of fresh palm oil adulteration with recycled cooking oil using fatty acid composition and ftir spectral analysis |
| url | http://psasir.upm.edu.my/id/eprint/53917/1/Detection%20of%20fresh%20palm%20oil%20adulteration%20with%20recycled%20cooking%20oil%20using%20fatty%20acid%20composition%20and%20FTIR%20spectral%20analysis.pdf |
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