Authenticating edible oils using fourier transform infrared spectroscopy: a review

Mohd Ali, Nurul Azarima and Tukiran, Nur Azira and Roslan, Raihanah (2024) Authenticating edible oils using fourier transform infrared spectroscopy: a review. Malaysian Journal of Science and Advanced Technology, 4 (2). pp. 100-108. E-ISSN 2785-8901

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Abstract

Oil authentication has been widely discussed in recent years. One of the issues is the usage of gutter oil. This happened in China where many of the street foods were prepared using oils from sewage, gutters, and restaurant fryers. Other concerning issues including the adulteration of high-quality edible oils with cheaper oils and fresh palm oil with recycled cooking oil are common problems related to oil fraud. This may provoke the safety and the rights of public consumers. Hence, advanced, efficient, and rapid technology such as Fourier Transform Infrared Spectroscopy (FTIR) is needed to overcome the limitations of other technologies such as differential scanning calorimetry (DSC), gas chromatography-mass spectrometry (GC-MS) and high-performance liquid chromatography (HPLC) in analysing edible oils’ quality parameters, authentication, safety, stability and in foods related to oils. This review discusses the uses of FTIR in the analysis of edible oils and their authentication.

Item Type:	Article (Journal)
Uncontrolled Keywords:	Edible oils, Gutter oil, FTIR, Edible oil analysis, Edible oil authentication
Subjects:	Q Science > Q Science (General)
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	International Institute for Halal Research and Training (INHART)
Depositing User:	Nur Azira Tukiran
Date Deposited:	19 Mar 2024 10:22
Last Modified:	19 Mar 2024 10:23
URI:	http://irep.iium.edu.my/id/eprint/111448

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