Vibrational spectroscopy and chemometrics to assess authenticity,adulteration and intrinsic quality parameters of edible oils and fats |
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| Affiliation: | 1. Department of Electrical Energy and Information Engineering “Guglielmo Marconi” (DEI), University of Bologna, Bologna, Italy;2. Department of Food Chemistry, Eurofins Chemical Control, Cuneo, Italy;3. Department of Agricultural and Food Sciences – DISTAL, University of Bologna, Cesena, Italy;1. Department of Food Science and Engineering, Beijing Key Laboratory of Forest Food Process and Safety, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China;2. Beijing Center for Physical and Chemical Analysis, Beijing 100089, China;1. School of Chemistry, University of East Anglia, Norwich Research Park, Norwich NR4 7TJ, UK;2. Oriel College, University of Oxford, Oxford OX1 4EW, UK;3. Analytical Sciences Unit, Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, UK;4. Oxford Instruments Industrial Analysis, Tubney Woods, Abingdon, Oxford, UK;1. Key Lab of Process Analysis and Control of Sichuan Universities, Yibin University, Yibin, Sichuan, 644000, China;2. Hospital, Yibin University, Yibin, Sichuan, 644000, China;3. The First Affiliated Hospital, Chongqing Medical University, Chongqing, 400016, China |
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| Abstract: | Edible oils and fats are one of the foods most frequently counterfeited in many countries. Therefore, monitoring the authenticity and overall quality of these products is ultimately required. Chemometric analyses, such as Partial Least Square (PLS), Linear Discriminant Analysis (LDA), Soft Independent Modeling of Class Analogy (SIMCA), and others, applied to vibrational spectroscopic data have enabled the development of methods useful to assess quality aspects (authenticity, adulteration, free fatty acids and trans content, iodine, peroxide and saponification values, and others) of edible fats and oils. The methods are potential analytical tools for industries and inspection agencies for characterization of samples during the development, processing, quality control and inspection of oils and fats. In this original review, applications of near, mid and Raman infrared spectroscopy combined with multivariate analysis to authenticate, detect adulteration and determine intrinsic quality parameters in edible fats and oils are discussed. |
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