S. Farres, L. Srata, M. Chikri, S. Addou, F. Fethi
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Rapid detection of argan oil adulteration by frying oils using laser induced fluorescence spectroscopy combined with chemometrics tools
There is a contentious need for robust and rapid methodologies for maintaining the authenticity of foods. The aim of this study was to detect and quantify argan oil adulteration using Laser Induced Fluorescence (LIF) spectroscopy coupled with chemometric methods. Principal Component Analysis (PCA) and Partial Least Squares Regression (PLSR) were used to assess argan oil authenticity; PCA was used to classify samples according to their quality and the PLS model to determine the amount of adulterants in pure argan oil. The correlation coefficient of the obtained model was about 0.99, with Root Mean Square Error of Prediction (RMSEP) and Standard Error of Prediction (SEP) of 2%. This study demonstrated the feasibility of LIF spectroscopy combined with chemometric tools to identify adulterants in pure argan oil from a percentage of adulteration, of 0.35 % without the need to destruct samples.
期刊介绍:
Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books.
Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed.
Topics of special interest to Grasas y Aceites are:
-Lipid analysis, including sensory analysis
-Oleochemistry, including lipase modified lipids
-Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms
-Lipids in health and disease, including functional foods and clinical studies
-Technical aspects of oil extraction and refining
-Processing and storage of oleaginous fruit, especially olive pickling
-Agricultural practices in oil crops, when affecting oil yield or quality