Izmir Institute of Technology, Department of Food Engineering, Urla-Izmir, Turkey.
Izmir Institute of Technology, Department of Food Engineering, Urla-Izmir, Turkey.
Food Chem. 2021 May 30;345:128815. doi: 10.1016/j.foodchem.2020.128815. Epub 2020 Dec 7.
It was aimed to compare the performances of two spectroscopic methods, fluorescence and mid-infrared spectroscopy, in terms of their adulteration detection and estimation of several chemical properties for various cold pressed seed oils. Spectroscopic profiles, fatty acid, free fatty acid and total phenol contents of pumpkin seed, grape seed, black cumin oil, and sesame seed oils were determined and these oils were mixed with sunflower oil at 1-50% (v/v). Both spectroscopic techniques provided comparable results for determination of adulteration of each oil type and the most successful prediction was obtained for pumpkin seed oil at levels >%1. Combined data set of oils resulted in successful quantification of their free fatty acid value, total phenol and major fatty acids contents with both spectroscopic methods regardless of oil type. Both techniques could be used as reliable, fast and environmentally friendly alternatives in the analyses of different types of seed oils.
本研究旨在比较荧光光谱法和中红外光谱法在检测掺伪和评估各种冷榨籽油的几种化学性质方面的性能。测定了南瓜籽油、葡萄籽油、黑孜然油和芝麻油的光谱特征、脂肪酸、游离脂肪酸和总酚含量，并将这些油以 1-50%（v/v）的比例与葵花籽油混合。两种光谱技术在检测每种油的掺伪方面都提供了可比的结果，对南瓜籽油的预测最为成功，水平>%1。两种技术都可以成功地定量分析不同类型种子油的游离脂肪酸值、总酚和主要脂肪酸含量，而不管油的类型如何。这两种技术都可以作为可靠、快速和环保的替代方法，用于分析不同类型的种子油。
