Fourier transform infrared spectroscopy becomes increasingly important for detecting adulterations in food due to a minimal sample preparation and a fast nondestructive measurement. Sunflower oil is a popular food ingredient, which might be contaminated or even adulterated by compounds with health concerns such as mineral oil. In this context a feasibility study was performed to compare the suitability of near- and mid-infrared spectroscopy for detecting mineral oil in sunflower oil. For this purpose, sunflower oils spiked with mineral oil in the concentration range of 0.001–1.0% w/w were analyzed by Fourier transform near- and mid-infrared spectroscopy, respectively, and spectra data were preprocessed prior to partial least squares regression. Hereby, the data preparation was optimized for each technique to account for model performance influences. The model performance was fairly similar for both approaches with a slightly better precision and thus limit of detection (near infrared 0.12% w/w, mid infrared 0.16% w/w) for the near-infrared-based model compared to the mid-infrared model. Consequently, both techniques are considered suitable for the determination of mineral oil in sunflower oil in the context of food authentication.
Detection of Profenofos in Chinese Kale, Cabbage, and Chili Spur Pepper Using Fourier Transform Near-Infrared and Fourier Transform Mid-Infrared Spectroscopies
