Detection Of Oil Adulteration Research Articles

Detection of Oil Adulteration in Virgin Coconut Oil (VCO) Utilizing Chemometrics and Principal Component Analysis

Detection of Oil Adulteration in Virgin Coconut Oil (VCO) Utilizing Chemometrics and Principal Component Analysis

Star enclosed circle split ring resonator-based metamaterial sensor for fuel and oil adulteration detection

A unique shaped metamaterial sensor is proposed for detecting a wide range of pure and adulterated fuels and oils. The functionality of the designed structure has been examined both theoretically and practically ways, and the results show that it performs incredibly well. A new sample holder is built for more convenient functioning, and it is attached directly behind the constructed structure. In the field of research on liquids sensing, the purpose of this work was to present an alternative methodology. The CST microwave studio software is used to test a variety of different designs to determine which ones would result in the resonator having the best possible dimensions. The resonance frequency shifted 270, 410, and 180 MHz; between pure petrol and a mixture of 20 % kerosene and 80 % petrol, 100 % diesel and a mixture of 20 % ethanol and 80 % diesel, and clean olive oil and a mixture of 20 % corn oil and 80 % olive oil, respectively. The sensor has a quality factor of 430, high sensitivity of 1.99, and a figure of merit of 855.70, which indicates that it performs well and efficiently. In addition, the sensor that has been presented can accurately differentiate between various liquids by making use of the frequency shifting feature. The findings obtained demonstrate that this concept is readily applicable for a wide variety of electrochemical sensing applications even if the permittivity of the sample is altered; this is indicated by the findings. Because the sensor that is recommended possesses high sensitivity, a high-quality factor, and outstanding performance, it is suitable for use in the fuel industry, oil industry, and microfluidics industry.

Oxidative Stability at Different Storage Conditions and Adulteration Detection of Prickly Pear Seeds Oil

Lipid oxidation and adulteration have a negative impact on functionality and notoriety of foods especially vegetable oils and cause economic losses. The present study investigates the control of two commercial quality aspects of prickly pear seeds oil (PPSO): oxidative stability during storage and detection of adulteration. Peroxide index, specific extinction coefficients K232 and K270, free acidity, and fatty acids composition were evaluated during different periods of incubation (6, 12, and 18 months) at various temperatures (4°C, 25°C, 40°C, and uncontrolled room temperature ranging between 4°C and 40°C) with different packaging (protected and unprotected from sunlight, with and without nitrogen gas bubbling). Based on the physicochemical and biochemical parameters evolution, this study has shown that PPSO stored at 4°C for 18 months preserves the initial quality. However, at 40°C, an intense lipid oxidative process occurred after 6 months of storage. The changes have also affected fatty acids composition, especially rates of linoleic and oleic acids. The shelf-life of oils stored at 25°C and at uncontrolled room temperature can be limited to 6 months. Regarding the impact of light and nitrogen bubbling, sunlight has affected seriously the oxidative stability of oils after 12 months of storage and the bubbling with nitrogen has improved their stability when they have been stored in clear glass bottles. The levels of adulteration detection using fatty acids as markers are relatively high. The detection of oil adulteration can be depicted by fatty acids composition up to 15% of olive and almond oils and up to 20% of rapeseed oil. The iodine value could also be an indicator of the sunflower oil presence in PPSO. Therefore, other minor compounds including sterols and tocopherols should be investigated to depict PPSO adulteration with cheaper oils and to determine lower levels of detection in order to ensure the authenticity of PPSO.

Revisiting the 4,4-dimethylsterols profile from different kinds of vegetable oils by using GC-MS

4,4-Dimethylsterols, are a special class of naturally-occurring phytosterols that possess numerous health benefits via improving the endogenous cannabinoid system. The established 4,4-dimethylsterols profile in vegetable oils is limited to few common compounds, notably cycloartenol and 24-methylene cycloartenol. The analysis of other 4,4-dimethylsterols species was partially neglected because of co-elution or unclear fragmentation issues. In this study, 4,4-dimethylsterols profile in 31 different vegetable oils was identified and compared. The obtained results for the first time revealed a distinguishable presence of 4,4-dimethylsterols in the oils from the ericales order, and a complementary distribution in shea nut butter (triterpene 4,4-dimethylsterols) and rice bran oil (cycloartane 4,4-dimethylsterols). The established 4,4-dimethylsterols profile would not only promote functional researches but it would also have an important role in the detection of oils adulteration.

Stimulated Brillouin scattering in combination with visible absorption spectroscopy for authentication of vegetable oils and detection of olive oil adulteration.

Vegetable oils provide high nutritional value in the human diet. Specifically, extra virgin olive oil (EVOO) possesses a higher price than that of other vegetable oils. Adulteration of pure EVOO with other types of vegetable oils has attracted increasing attentions. In this work, a stimulated Brillouin scattering (SBS) combined with visible absorption spectroscopy method is proposed for authentication of vegetable oils and detection of olive oil adulteration. The results provided here have demonstrated that the different vegetable oils and adulteration oils exhibit significant differences in normalized absorbance values of two relevant wavelengths (455 and 670 nm) and frequency shifts of SBS. The normalized absorbance values of all spectra at the two relevant wavelengths of 670 nm and 455 nm linearly decrease with the increase of the adulteration concentration. The Brillouin frequency shifts exponentially increase with the increase of the adulteration concentration. Due to non-destructive and requiring no sample pretreatment procedure, this method can be effectively employed for authentication and detection of oils adulteration.

Oil adulteration detection with multi-label learning vector quantization

Oil adulteration detection with multi-label learning vector quantization

Flame and graphite furnace atomic absorption spectrometry for trace element determination in vegetable oils, margarine and butter after sample emulsification

Trace element analysis plays an important role in oil characterisation and in the detection of oil adulteration because the quality of edible oils and fats is affected by their trace metal content. In this study, the quantification of selected metals in various oils and fats (rice oil, canola oil, sunflower oil, corn oil, soy oil, olive oil, light margarine, regular margarine and butter) was carried out using flame atomic absorption spectrometry (FAAS) and graphite furnace atomic absorption spectrometry (GFAAS) after sample emulsification. FAAS was used to determine the Na, K, Ca, Mg, Zn and Fe levels in the samples, while GFAAS was used for quantifying Cr, Ni, As, Pb, Cd, Cu and Mn, as these elements appeared in the samples at much lower concentrations. Tween-80 and Triton X-100 were employed as surfactants, and emulsions were prepared by a conventional method that involved heating and mixing of the constituents. Complete stabilisation was achieved through magnetic stirring for 15 min at room temperature. The evaluated figures of merit were linearity, accuracy and sensitivity, which were determined by the characteristic concentration and mass. Analysis of spiked samples demonstrated accuracy, which ranged from 90% (Na) to 112% (Fe) for FAAS and from 83% (Cd) to 121% (Pb) for GFAAS measurements. Atomic absorption spectrometry proved to be a promising approach for the analysis of metals in emulsified edible oils and fats. Additionally, under appropriate emulsification conditions (formulation, stirring time and temperature), the emulsions were homogeneous, had excellent stability, and had appropriate viscosity. The proposed method has proved to be simple, sensitive, reproducible, and economical.

Identification of Oils and the Detection of Oil Adulteration by Differential Infrared Spectroscopy

Journal Article Identification of Oils and the Detection of Oil Adulteration by Differential Infrared Spectroscopy Get access J G Bartlet, J G Bartlet Food and Drug Directorate, Department of National Health and Welfare, Ottawa, Ontario, Canada Search for other works by this author on: Oxford Academic Google Scholar J H Mahon J H Mahon Food and Drug Directorate, Department of National Health and Welfare, Ottawa, Ontario, Canada Search for other works by this author on: Oxford Academic Google Scholar Journal of Association of Official Agricultural Chemists, Volume 41, Issue 2, 1 May 1958, Pages 450–459, https://doi.org/10.1093/jaoac/41.2.450 Published: 07 February 2020

Identification of edible oils and the detection of oil adulteration by differential infra-red spectroscopy.

Identification of Edible Oils and the Detection of Oil Adulteration by Differential Infra-red Spectroscopy