Identification and quantification of vegetable oil adulteration with waste frying oil by laser-induced fluorescence spectroscopy

Vegetable oils provide some important components and health benefits for human nutrition and In this work, we have investigated the potential of laser-induced fluorescence (LIF) spectroscopy combined with the principal component analysis (PCA) method and partial least squares (PLS) model as a tool for the identification and quantification of vegetable oils adulterated with waste frying oil. Four types of vegetable oils (rapeseed, olive, peanut, and corn) were selected as the original oil samples, and a total of 210 sets samples were measured. By employing a PLS model, the values of prediction linearity greater than 0.995 were obtained when four types of vegetable oils were adulterated with waste frying oil with a mean square error less than 2%. The results indicate that the method proposed in this work is feasible for the detection and quantification of vegetable oil adulteration with waste frying oil. (C) 2019 Optical Society of America under the terms of the OSA Open Access Publishing Agreement