Abstract
The intake of adulterated and unhealthy oils and trans-fats in the human diet has had negative health repercussions, including cardiovascular disease, causing millions of deaths annually. Sadly, a significant percentage of all consumable products including edible oils are neither screened nor monitored for quality control for various reasons. The prospective intake of adulterated oils and the associated health impacts on consumers is a significant public health safety concern, necessitating the need for quality assurance checks of edible oils. This study reports a simple, fast, sensitive, accurate, and low-cost chemometric approach to the purity analysis of highly refined peanut oils (HRPO) that were adulterated either with vegetable oil (VO), canola oil (CO), or almond oil (AO) for food quality assurance purposes. The Fourier transform infrared spectra of the pure oils and adulterated HRPO samples were measured and subjected to a partial-least-square (PLS) regression analysis. The obtained PLS regression figures-of-merit were incredible, with remarkable linearity (R2 = 0.994191 or better). The results of the score plots of the PLS regressions illustrate pattern recognition of the adulterated HRPO samples. Importantly, the PLS regressions accurately determined percent compositions of adulterated HRPOs, with an overall root-mean-square-relative-percent-error of 5.53% and a limit-of-detection as low as 0.02% (wt/wt). The developed PLS regressions continued to predict the compositions of newly prepared adulterated HRPOs over a period of two months, with incredible accuracy without the need for re-calibration. The accuracy, sensitivity, and robustness of the protocol make it desirable and potentially adoptable by health departments and local enforcement agencies for fast screening and quality assurance of consumable products.
Highlights
An increase in world population and industrial development has resulted in high demand for consumable products including edible oils
This study reports a simple, fast, sensitive, accurate, and low-cost chemometric approach to the quality assurance of highly refined peanut oils (HRPO) that were adulterated either with edible vegetable oil (VO), canola oil (CO), or almond oil (AO)
HRPO—highly refined (100%) peanut oil; VO—vegetable oil; CO—canola oil; AO—almond oil
Summary
An increase in world population and industrial development has resulted in high demand for consumable products including edible oils. Edible oils are used for domestic cooking, deep frying in fast food restaurants, and for other industrial applications [1,2]. Edible oils are composed of triglyceride molecules, which are required, in certain amounts, in the human diet for energy production and energy storage [3,4]. High demand for edible oils such as highly refined peanut oils (HRPOs) has resulted in adulteration of edible oils with cheap, unhealthy, or synthetic oils. Municipalities, health departments, and regulatory agencies, including the United States Food and. Drug Administration (FDA), the United State Department of Agriculture, the European Commission, the European Food Safety Authority, and the World Health Organization, are relentless in their efforts to curtail the sales of fake, substandard, and/or adulterated consumable products [5–14].
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