Abstract
The objective of this study was to develop a rapid technique to authenticate potato chip frying oils using vibrational spectroscopy signatures in combination with pattern recognition analysis. Potato chip samples (n = 118) were collected from local grocery stores, and the oil was extracted by a hydraulic press and characterized by fatty acid profile determined by gas chromatography equipped with a flame ionization detector (GC-FID). Spectral data was collected by a handheld Raman system (1064 nm) and a miniature near-infrared (NIR) sensor, further being analyzed by SIMCA (Soft Independent Model of Class Analogies) and PLSR (Partial Least Square Regression) to develop classification algorithms and predict the fatty acid profile. Supervised classification by SIMCA predicted the samples with a 100% sensitivity based on the validation data. The PLSR showed a strong correlation (Rval > 0.97) and a low standard error of prediction (SEP = 1.08–3.55%) for palmitic acid, oleic acid, and linoleic acid. 11% of potato chips (n = 13) indicated a single oil in the label with a mislabeling problem. Our data supported that the new generation of portable vibrational spectroscopy devices provided an effective tool for rapid in-situ identification of oil type of potato chips in the market and for surveillance of accurate labeling of the products.
Highlights
The potato chip was invented 167 years ago and has been the most popular snack food in America for more than 50 years [1,2]
To generate a training model for identifying the oil type used in the manufacturing, all the oils extracted from the potato chip samples were profiled based on the gas chromatograph (GC)-flame ionization detector (FID)
Among all the samples (n = 102), based on their fatty acid profiles, 19 samples were identified as being fried using oil mixtures, while 83 samples were manufactured with a single vegetable oil source
Summary
The potato chip was invented 167 years ago and has been the most popular snack food in America for more than 50 years [1,2]. The main precursors of volatile compounds in potato chips are polyunsaturated fatty acids in the frying oil [4,5,6]. The non-heterogeneous oil distribution during the frying contributes to the surface color of potato chips [7]. The common types of oil utilized in potato chip manufacturing are corn, sunflower (mid-oleic and high-oleic varieties), canola, high-oleic (HO) safflower, and cottonseed oils [8]. Numerous potato chip manufacturers are selecting oils with high-oleic traits to meet buyer healthier preferences. Adulteration of high-price oils is a prevalent source of economically-motivated fraud [11]. Soybean, and palm oils become common adulterants for high price oils like sunflower oil, which has a higher content of unsaturated fatty acid [12]. There is an urgent need for authentication and prevention of adulteration for the sake of consumers and honest companies
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