ISSN print edition: 0366-6352 ISSN electronic edition: 1336-9075 Registr. No.: MK SR 9/7 Published monthly

Determination of thermally deteriorated sunflower oil re-used as adulterants in different sunflower oils using FTIR spectroscopy

Andrei A. Bunaciu, Lucia Mutihac, Vu Dang Hoang, and Hassan Y. Aboul-Enein

S.C. AAB_IR Research S.R.L., Bragadiru, Ilfov District, Romania

E-mail: hoangvd@hup.edu.vn

Received: 5 September 2023  Accepted: 1 June 2024

Abstract:

Edible oils (EdO), such as sunflower, are preferably chosen for frying because they get soaked less and are very light. Nevertheless, there is the possibility that they can be adulterated with thermally deteriorated oil such as the leftover oil after the frying process of meat with breadcrumbs (TDO A) or potatoes (TDO B). It may harm our health and the environment, requiring a fast and reliable screening test for such adulterants. In this study, Fourier transform infrared spectroscopy based on the attenuated total reflectance (ATR–FITR) sampling technique was studied to directly determine TDO A or TDO B as adulterants in EdO-TDO binary mixtures. We proposed quantification methods based on the simple linear regression analysis of IR spectral intensity (peak height or peak area) on adulterant concentration 0 ÷ 70% (v/v). The methods proposed proved to be accurate (% recovery in the range of 98.0 ÷ 101.1%), precise (RSD < 2.7%), and technically simple (total analysis time of 5–10 min).

Graphical abstract

Keywords: Edible oil; Adulteration; Thermally deteriorated oil; Infrared spectroscopy; Frying process; Peak height; Peak area; Screening test

Full paper is available at www.springerlink.com.

DOI: 10.1007/s11696-024-03570-8

Chemical Papers 78 (10) 6211–6217 (2024)