Detection and quantification of palmolein and palm kernel oil added as adulterant in coconut oil based on triacylglycerol profile (original) (raw)
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CORD, 2018
Authentication of virgin coconut oil (VCO) is important to safeguard customers from adulteration practices. A study was carried out to distinguish VCO from VCO adulterated with palm olein (PO) using principal component analysis (PCA) of fatty acid (FA) compositional data. Six samples of VCO, and six samples of palm olein were obtained from oil producers’ companies in Malaysia. Six samples of adulterated VCO were prepared by mixing with palm olein in 5% increment of adulteration. Fatty acid compositions of all oil samples were determined individually and the data were analyzed statistically. PCA analysis showed that lauric, palmitic and oleic acids were the most influencing parameters to discriminate VCO from adulterated VCO. Out of the thirteen FA variables investigated, ten were found to display high correlation with increasing adulteration. Predictive models showing higher coefficient of determination (R2) and good confidence limits were useful for quantification purposes.
International Journal of Food Properties, 2018
There is a growing concern over the food safety issue related to increased incidence of cooking oil adulteration with recycled cooking oil (RCO). The objective of this study was to detect fresh palm olein (FPO) adulteration with RCO using fatty acid composition and FTIR spectral analyses combined with chemometrics. RCO prepared in the laboratory was mixed with FPO in the proportion ranged from 1% to 50% (v/v) to obtain the adulterated oil samples (AO). FAC for FPO, RCO, and AO were determined using gas chromatography equipped with flame-ionization detector (GC-FID). The compositions of most fatty acids in RCO lied within the normal ranges of Codex standard, except for C8:0, C10:0, C11:0, C15:0, trans C18:1, C20:5 and polyunsaturated fatty acids. PUFAs showed a consistent decreasing trend with increasing magnitude of change in respect to increasing adulteration level, and thus might be a good indicator for detecting FPO adulteration with RCO. For FTIR spectral analysis, the distinct variations in spectral regions and aberrations in characteristic bands between FPO and RCO were observed. The optimized PLS calibration model developed from normal spectral of combined region at 3602-3398 cm-1, 3016-2642 cm-1 and 1845-650 cm-1 over-predict the adulteration level. On the other hand, the discriminant analysis classification model was able to classify the FPO and AO into two distinct groups. Improvement of the principles of combined techniques in authenticating AO from fresh oil is beneficial as a guideline to detect adulteration in cooking oil.
Journal of chromatography. A, 2017
Vegetable oils are a dietary source of lipids that constitute an essential component of a healthy diet. The commonly used vegetable oils differ significantly for their triacylglycerol (TAG) profile. TAGs represent the principal components of oils and may contain different fatty acids (FA) esterified with glycerol leading to several positional isomers. To differentiate individual TAGs species in edible oils, advanced analysis systems and innovative methods are therefore required. TAGs can be considered as good fingerprints for quality control and many studies have been performed to develop rapid and low cost analytical methods to determinate the authenticity, origin and eventually evidence frauds or adulterations. The present manuscript provides a general overview on the most common vegetable oils TAGs compositions and on the related analytical methodologies recently used. Finally, the chemometric applications developed to assess the authenticity, quality and botanical origin of vari...