Journal
FOOD CHEMISTRY
Volume 352, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.129422
Keywords
Camellia oil; Fatty acid; Phytosterols; Adulteration; Chemometrics
Funding
- National FirstClass Discipline Program of Food Science and Technology [JUFSTR20180202]
- Postgraduate Research & Practice Innovation Program of Jiangsu Province [KYCX20_1850]
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By utilizing fatty acid, squalene, and phytosterols, coupled with chemometrics, the adulteration of camellia oil with various types of oils can be accurately classified, with a discrimination accuracy higher than 92.31% at an adulterated ratio above 30%.
The fatty acid, squalene, and phytosterols, coupled to chemometrics were utilized to detect the adulteration of camellia oil (CAO) with palm superolein (PAO), refined olive oil (ROO), high oleic- sunflower oil (HO-SUO), sunflower oil (SUO), corn oil (COO), rice bran oil (RBO), rice oil (RIO), peanut oil (PEO), sesame oil (SEO), soybean oil (SOO), and rapeseed oil (RAO). CAO was characterized with higher triterpene alcohols, thus differentiated from other vegetable oils in principle component analysis (PCA). Using partial least squaresdiscriminant analysis (PLS-DA), CAO adulterated with PAO, ROO, HO-SUO, SUO, COO, RBO, RIO, PEO, SEO, SOO, RAO (5%?100%, w/w), could be classified, especially higher than 92.31% of the total discrimination accuracy, at an adulterated ratio above 30%. With less than 22 potential key markers selected by the variable importance in projection (VIP), the optimized PLS models were confirmed to be accurate for the adulterated level prediction in CAO.
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