Rapid detection of authenticity and adulteration of walnut oil by FTIR and fluorescence spectroscopy: a comparative study

Food Chemistry
Bing-Ning LiYan-Wen Wu

Abstract

Fourier transform infrared (FTIR) and fluorescence spectroscopy combined with soft independent modeling of class analogies (SIMCA) and partial least square (PLS) were used to detect the authenticity of walnut oil and adulteration amount of soybean oil in walnut oil. A SIMCA model of FTIR spectra could differentiate walnut oil and other oils into separate categories; the classification limit of soybean oil in walnut oil was 10%. Fluorescence spectroscopy could differentiate oil composition by the peak position and intensity of emission spectrum without multivariate analysis. The classification limit of soybean oil adulterated in walnut oil by fluorescence spectroscopy was below 5%. The deviation of the prediction model for fluorescence spectra was lower than that for FTIR spectra. Fluorescence spectroscopy was more applicable than FTIR in the adulteration detection of walnut oil, both from the determination limit and prediction deviation.

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Citations

Oct 17, 2018·Journal of the Science of Food and Agriculture·Banu SezerIsmail H Boyaci
Oct 16, 2019·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·Reema ValandLinda Bengtström
Mar 16, 2018·Chemphyschem : a European Journal of Chemical Physics and Physical Chemistry·Yuwei HaoShutao Wang
Jun 17, 2020·Critical Reviews in Food Science and Nutrition·Yong HeChu Zhang
Sep 20, 2019·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·Ernest TeyeCheetham Mingle
Nov 27, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Elaine MeloValter Nascimento
May 1, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Jianxun HanYing Chen
May 13, 2021·Critical Reviews in Food Science and Nutrition·Magdi A A MousaMohammed Kamruzzaman
Aug 5, 2021·Critical Reviews in Food Science and Nutrition·Anjali SudhakarCinu Varghese
Dec 17, 2020·Journal of Agricultural and Food Chemistry·Caroline SchmittThomas Hackl
Aug 28, 2021·Foods·Monica MburuViktoria Zettel

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