Abstract
The present study is intended to analyze the presence of grape seed oil (GSO) inNigella sativaL. seed oil (NSO) using Fourier transform infrared (FTIR) spectroscopy and gas chromatography (GC). FTIR spectroscopy coupled with multivariate calibration of partial least square can quantify the levels of GSO in NSO at wavelength number of 1114–1074, 1734–1382 and 3005–3030 cm–1. The coefficient of correlation (R2) obtained for the relationship between actual (x-axis) and FTIR predicted (y-axis) values are 0.981. The errors in cross validation and in prediction are 2.34% (v/v) and 2.37% (v/v), respectively.
Highlights
Nigella sativa L. known as black cumin has been consumed for centuries, especially in the Middle East and Southeast Asia
We developed Fourier transform infrared (FTIR) spectroscopy combined with chemometrics analysis for such purpose
We developed an FTIR spectroscopic method combined with multivariate calibrations of Partial least square (PLS) and PCR for quantitative analyses of Nigella sativa L. seed oil (NSO) adulterated with grape seed oil (GSO)
Summary
Nigella sativa L. known as black cumin has been consumed for centuries, especially in the Middle East and Southeast Asia. Various accurate and reliable methods such as chromatography as reviewed by [11], differential scanning calorimetry [8], electronic nose [18] and wet chemical methods have been continuously proposed and developed by researchers to detect the oil blended into the authentic oil in order to protect the consumers from economic loss and incorrectly labeled oils. Some of these methods are impractical and too laborious.
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