Abstract
The aim of the work was a multivariate calibration of the concentration of unrefined sunflower oil, considered as adulteration, in a mixture with flaxseed oil. The relevance of the study is due to the need to develop a simple and effective method for detecting the falsification of flaxseed oil which is superior in the content of essential polyunsaturated fatty acids to olive oil. A few works only are devoted to identifying adulteration of flaxseed oil, unlike olive oil.Multivariate calibration carried out using a model based on the principal component analysis, cluster analysis and projection to latent structures of absorbance spectra in UV, visible and near IR ranges. Calibration uses three methods for spectral variables selection: the successive projections algorithm, the method of searching combination moving window, and method for ranking variables by correlation coefficient.The application of the successive projections algorithm, ranking variables by correlation coefficient and searching combination moving window makes it possible to reduce the value of the root mean square error of prediction from 0.63 % for wideband projection to latent structures to 0.46 %, 0.50 %, and 0.03 %, respectively.The developed method of multivariate calibration by projection to latent structures of absorbance spectra in UV, visible and near IR ranges using the spectral variables selection by searching combination moving window is a simple and effective method of detecting adulteration of flaxseed oil.
Highlights
IntroductionProducts of animal and vegetable origin with a high content of fat are most subject to falsification
Food adulteration is a serious problem around the world
A large number of studies are devoted to the detection of falsification of olive oil using optical spectroscopy methods such as fluorescence and UV and visible spectroscopy [2], Raman spectroscopy [3], combination of near and mid IR spectroscopy [4], etc
Summary
Products of animal and vegetable origin with a high content of fat are most subject to falsification. Account for almost 68 % of adulterated food products [1]. Vegetable oil is one of the most widely demanded foods. Olive oil, which is wrongly considered the most beneficial for human health, is the most often adulterated vegetable oil. A large number of studies are devoted to the detection of falsification of olive oil using optical spectroscopy methods such as fluorescence and UV and visible spectroscopy [2], Raman spectroscopy [3], combination of near and mid IR spectroscopy [4], etc. A small amount of studies has been focused on detecting flaxseed oil adulteration. Fourier spectroscopy was used to detect the falsification of flaxseed oil with olive oil [5] and mid-IR spectroscopy was used to detect the adulteration of flaxseed oil by soybean and sunflower oils [6]
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