Edible oils are commonly used as salad, cooking or frying,
or in fabricating food products. From the standpoint of nutrition, they are
major, but there has been concern over their purity from ancient times.
Adulterating high-priced oil with low-priced oil is a significant problem due
to its increased demand in domestic and foreign markets. Customers' health may
suffer as a result. Therefore, authentication and adulteration prevention are
urgently needed for customers' benefit. The application of mid-infrared or
near-infrared spectroscopy of molecular vibrations has become more prevalent in
the characterization of various chemicals, such as edible oil, intending to
track alterations and identify counterfeit modifications. A novel method to
assess the alteration of rapeseed oil (RSO), sunflower oil (SFO), maize germ
oil (CGO), and extra virgin olive oil (EVOO) with mineral oil, paraffin oil
(PO), was established. Using ATR spectra, a Fourier transform infrared (FT-IR)
spectrometric technique was created to evaluate edible oil adulteration
quickly. The findings show that the suggested approach effectively detects
paraffin oil in adulterated EVOO, SFO, RSO and CGO.
Author(s)details:-
Andrei A. Bunaciu
S.C. AAB_IR Research S.R.L., 9-11A Gloriei Street, Bragadiru – Ilfov
District-077025, Romania
Professor Hassan Y.
Aboul-Enein
Pharmaceutical and Medicinal Chemistry Department, Pharmaceutical and Drug
Industries Research Division, National Research Center, Cairo 12622, Egypt.
Please See the book
here :- https://doi.org/10.9734/bpi/prrat/v9/2945
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