Detection of hazelnut oil adulteration using FT-IR spectroscopy.
Fourier transform infrared spectroscopy (FT-IR) was used to detect the adulteration of hazelnut oil with different types of oils and to detect the adulteration of extra-virgin olive oil with hazelnut oil. Spectra of hazelnut oil, seven other types of oils, extra-virgin olive oil, and the adulterated oils were collected with a FT-IR equipped with a ZnSe-ATR accessory and a MCTA detector. Discriminant analysis and partial least-squares analysis were used to analyze the data. Classification of hazelnut oil, olive oil, and the other types of oils was achieved successfully with FT-IR. The detection level for sunflower oil adulteration of hazelnut oil was 2%, and the correlation coefficient for the PLS model was 0.99. Adulteration of virgin olive oil with hazelnut oil could be detected only at levels of 25% and higher.
Ozen
Banu F
BF
Food Science Department, Purdue University, 1160 Food Science Building, West Lafayette, Indiana 47907, USA.
Mauer
Lisa J
LJ
D005506:Food Contamination; D000069463:Olive Oil; D010938:Plant Oils / Q000032:analysis* / Q000145:classification; D019685:Rosales; D012680:Sensitivity and Specificity; D017550:Spectroscopy, Fourier Transform Infrared; D000074242:Sunflower Oil
D000069463:Olive Oil; D010938:Plant Oils; D000074242:Sunflower Oil