Abstract
Abstract Unscrupulous food business operators may use recycled frying oil to save costs. Of particular concern is the recycled frying oil is usually taken from nonhalal food premises which should not be used by halal food premises, and indeed may posing health treats to consumers. Hence, the objective of this paper is to analyse pork adulteration in recycled frying oils by using the combination of Raman spectroscopy and Principal Component Analysis (PCA). Samples of frying oils from homemade fried pork, fried chicken, fried fish and fried banana were analyzed. Spiked samples were prepared by adding frying oil from homemade fried pork ranging from 10% to 50% (v/v) to frying oils from homemade fried chicken, fried fish and fried banana. The results found that Raman spectroscopy and PCA are able to differentiate adulterated frying oil and unadulterated frying oils. However, it could not distinguish the percentage of pork adulteration in the spiked samples. This method would beneficial to ensure food integrity in the frying oils.
Highlights
Palm oil is the most common vegetable oil used for cooking worldwide [1]
Spiked samples were prepared by adding frying oil from homemade fried pork ranging from 10% to 50% (v/v) to frying oils from homemade fried chicken, fried fish and fried banana
There were studies which reported some similar patterns of the Raman spectra of animal fats or oils such as desi ghee, pork lard, beef tallow, duck oil and chicken fat [21,22]. Those Raman spectra had posed some differences in certain regions which might distinguish between vegetable oils and animal fats or oils they posed some similar characteristic of Raman spectrum for edible oils
Summary
Palm oil is the most common vegetable oil used for cooking worldwide [1]. It has been used as a frying medium since it has a high smoke point of 230°C. It has a limit of useful life of 12 days continuous frying [2]. According to Park and Kim, the fats and oils in rec ycled frying oils would undergo thermal and oxidative decomposition which will increase viscosity of the oils, darken the colour, increase the foaming and decrease the smoking point [3]. Some unscrupulous food business operators used this recycled frying oil to save costs [2]. There is an urgent need for reliable approach to identify the authenticity of recycled frying oils
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