engleski

Use of Chemometric Analysis of NIRS Data in Detection of Adulteration of Edible Oils

In this study were analysed edible oils in order to identify a possible use of near-infrared spectroscopy (NIRS) for detection of adulteration. For five edible oils (three different types of olive oil, pumpkin oil and vegetable oil) were recorded NIR spectra of pure oils as well as the same oils with addition of vegetable oil in different proportions (5, 10, 15 and 20 %) simulating adulteration. The range of used NIR analyser (899–1699 nm, respectively 8495–4495 cm−1) can observe vibrations of –CH and –OH bonds. The main features of the spectra are the absorption bands at 904-922 nm which are related to the 3rd CH overtone and 2nd overtone of the OH stretch of H2O and a combination of stretch and determination of the OH group and bands, and at 1675 and 1699 nm which are related to the first overtone of the CH stretch and in H2O respectively. Used principle component analysis showed a high level of disjunction of observed pure oil samples and oil samples according to the diluted level using the first two components (PC1+PC2>90 %). The non-destructive analytical method – NIRS has shown the potential in determination of different edible oils with possibility of determination of adulteration level. This study has shown that NIRS combined with chemometrics is a useful tool in edible oil quality control.

NIRS; chemometrics; edible oils; adulteration

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