4.7 Article

Application of Raman spectroscopy in the rapid detection of waste cooking oil

Journal

FOOD CHEMISTRY
Volume 362, Issue -, Pages -

Publisher

ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.130191

Keywords

Raman spectroscopy; Edible vegetable oil; Waste cooking oil; Nuclear magnetic resonance

Funding

  1. National Key Research and Development Program of China [2018YFC1602804]

Ask authors/readers for more resources

Raman spectroscopy can distinguish waste cooking oil from edible vegetable oils by utilizing specific signals at certain wavelengths, and can detect adulteration in vegetable oils when the proportions reach certain levels. This study highlights the potential of Raman spectroscopy in detecting waste cooking oil.
Raman spectra were used to distinguish waste cooking oil from edible vegetable oils. Signals at 869, 969, 1302 and 1080 cm-1 were found to be crucial to distinguish waste cooking oil from five edible oils using PCA. When waste cooking oil was added to soybean or olive oil, PCA could separate adulterated and pure oils, when the adulteration proportions reached 10% and 20%, respectively. Peaks at 969 (R2 > 0.951), 1267 (R2 = 0.987) and 1302 (R2 > 0.984) cm-1 responded linearly to adulteration. Heating assays and 1H NMR analysis revealed that differences between the Raman spectra of waste cooking oil and edible oils at 969 and 1267 cm-1 were directly related to heat treatment. This work highlights the potential for Raman spectroscopy to detect waste cooking oil.

Authors

I am an author on this paper
Click your name to claim this paper and add it to your profile.

Reviews

Primary Rating

4.7
Not enough ratings

Secondary Ratings

Novelty
-
Significance
-
Scientific rigor
-
Rate this paper

Recommended

No Data Available
No Data Available