Journal
FOOD CHEMISTRY
Volume 209, Issue -, Pages 228-233Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.04.051
Keywords
Rosehip oil; Adulteration of edible oils; Infrared spectroscopy; Multivariate classification; PLS-DA
Funding
- CAPES
- FAPEG
- Covenant CNPq/MCT-Mz [190802/2012-0]
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Rosehip oil (Rosa eglanteria L.) is an important oil in the food, pharmaceutical and cosmetic industries. However, due to its high added value, it is liable to adulteration with other cheaper or lower quality oils. With this perspective, this work provides a new simple, fast and accurate methodology using mid-infrared (MIR) spectroscopy and partial least squares discriminant analysis (PLS-DA) as a means to discriminate authentic rosehip oil from adulterated rosehip oil containing soybean, corn and sunflower oils in different proportions. The model showed excellent sensitivity and specificity with 100% correct classification. Therefore, the developed methodology is a viable alternative for use in the laboratory and industry for standard quality analysis of rosehip oil since it is fast, accurate and non-destructive. (C) 2016 Elsevier Ltd. All rights reserved.
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