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Develop and validate a rapid Fourier transform infrared (FT-IR) spectroscopy method to quantitatively detect paraffin oil adulteration in extra virgin olive oil and corn germ oil.

September 13, 2022PharmaciaOpen Access

Determination of some edible oils adulteration with paraffin oil using infrared spectroscopy

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Authors

ABAndrei A. BunaciuSpiru Haret University ŞFŞerban FleschinUniversity of Bucharest HAHassan Y. Aboul‐EneinNational Research Centre

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Implication

Analytical study demonstrates rapid detection of paraffin oil in edible vegetable oils, highlighting an effective tool against food fraud.

Key Points

Develop and validate a rapid Fourier transform infrared (FT-IR) spectroscopy method to quantitatively detect paraffin oil adulteration in extra virgin olive oil and corn germ oil.
Utilized Fourier transform infrared (FT-IR) spectrometry combined with attenuated total reflectance (ATR) sampling for direct, label-free spectral measurement.
Prepared and tested quantitative mixtures of extra virgin olive oil (EVOO) and corn germ oil (CGO) spiked with mineral paraffin oil (PO).
Demonstrated effective quantitative detection of paraffin oil adulteration across both extra virgin olive oil and corn germ oil matrices.
Achieved high analytical precision, yielding a relative standard deviation (RSD) below 3.0%.

Cite This Study

Bunaciu et al. (2022) studied this question.

synapsesocial.com/papers/6a7d4c902935e92dbc776149 https://doi.org/10.3897/pharmacia.69.e76175

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Implication

Analytical study demonstrates rapid detection of paraffin oil in edible vegetable oils, highlighting an effective tool against food fraud.

Determination of some edible oils adulteration with paraffin oil using infrared spectroscopy

Discussion

Member takes

Implication

Key Points

Cite This Study

Determination of some edible oils adulteration with paraffin oil using infrared spectroscopy

Discussion

Member takes

Implication

Key Points

Cite This Study

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