scholarly journals Detection of Adulteration in Edible Oil Using FT-IR Spectroscopy and Machine Learning

2019 ◽  
pp. 1-14
Author(s):  
S. A. Antora ◽  
M. N. Hossain ◽  
M. M. Rahman ◽  
M. A. Alim ◽  
M. Kamruzzaman
Keyword(s):  
Multivariate Analysis ◽  
Rice Bran ◽  
Spectral Range ◽  
Edible Oils ◽  
Rice Bran Oil ◽  
Edible Oil ◽  
Ftir Spectra ◽  
Partial Least Square ◽  
Good Prediction ◽  
Mean Square Errors

Aims: To detect the adulterant in edible oil rapidly. Study Design: Authenticity and adulteration detection in edible oils are the increasing challenges for researchers, consumers, industries and regulatory agencies. Traditional approaches may not be the most effective option to combat against adulteration in edible oils as that’s are complex, laborious, expensive, require a high degree of technical knowledge when interpreting data and produce hazardous chemical. Consequently, a cost effective, rapid and reliable method is required. Place and Duration of the Study: The experiment was conducted jointly in the laboratory of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh and the Institute of Food Science and Technology, BCSIR, Dhaka. Methods: In this study, Fourier Transform Infrared spectroscopy coupled with multivariate analysis was used for adulteration detection in sunflower and rice bran oil. Sunflower oil was adulterated with soybean oil in the range of 10-50% (v/v) and rice bran oil was adulterated with palm oil in the range of 4-40% (v/v) at approximately 10% and 5% increments respectively. FTIR spectra were recorded in the wavenumber range of 4000-650cm-1. Results: FTIR spectra data in the whole spectral range and reduced spectral range were used to develop a partial least square regression (PLSR) model to predict the level of adulteration in sunflower and palm oils. Good prediction model was obtained for all PLSR models with a coefficient of determination (R2) of >= 0.985 and root mean square errors of calibration (RMSEC) in the range of 0-1.7325%. Conclusion: The result suggested that FTIR spectroscopy associated with multivariate analysis has the great potential for a rapid and non-destructive detection of adulteration in edible oils laborious conventional analytical techniques.

scholarly journals Determination of sesame oil, rice bran oil and pumpkin seed oil in ternary mixtures using FTIR spectroscopy and multivariate calibrations

Food Research ◽  
2019 ◽  
Vol 4 (1) ◽  
pp. 135-142 ◽  
Author(s):  
Irnawati ◽  
S. Riyanto ◽  
S. Martono ◽  
Abdul Rohman
Keyword(s):  
Root Mean Square Error ◽  
Rice Bran ◽  
Seed Oil ◽  
Rice Bran Oil ◽  
Sesame Oil ◽  
Ftir Spectra ◽  
Ternary Mixtures ◽  
Mean Square ◽  
Pumpkin Seed ◽  
Pumpkin Seed Oil

Pumpkin seed oil (PSO), rice bran oil (RBO), sesame oil (SEO) are considered as functional oils due to its biological activities which are beneficial to human health, as a consequence, these oils had the higher price. This attracted unethical players to blend these oils with lower price oils, therefore, its authentication by analysis of purity levels of oils is very important. This study highlighted the potential application of FTIR spectroscopy and multivariate calibrations for analysis of PSO, RBO, and SEO in ternary mixtures. Individual FTIR spectra of studied oils as well as in ternary mixtures with certain compositions were scanned and pre-processed. Two multivariate calibrations of principle component regression (PCR) and partial least square regression (PLSR) were compared and used to build the prediction models at optimized FTIR spectra regions. The selection of multivariate calibrations, wavenumbers region, and FTIR spectra modes was based on the statistical parameters of highest R2 and lowest values of root mean square error of calibration (RMSEC) and root mean square error of prediction (RMSEP). The results showed that PLSR using second derivative FTIR spectra at wavenumbers region of 3100-2750 and 1500-663 cm-1 was used to predict the levels of PSO in ternary mixtures with RBO and SEO with R2 > 0.99 in calibration and validation models along with RMSEC value of 0.0054% and RMSEP of 0.0179%. FTIR spectra using the second and first derivatives at wavenumbers of 3100-650 cm-1 were used for prediction of RBO and SEO in ternary mixture with PSO, respectively. It can be concluded that FTIR spectra combined with PLSR at certain wavenumbers region are accurate as indicated by high R2 values and precise as indicated by low values of RMSEC and RMSEP for analysis of PSO, RBO and SEO in ternary mixtures.

Rice bran oil. III. Utilization as an edible oil

1949 ◽  
Vol 26 (7) ◽  
pp. 349-353 ◽  
Author(s):  
R. O. Feuge ◽  
P. B. V. Reddi
Keyword(s):  
Rice Bran ◽  
Rice Bran Oil ◽  
Edible Oil

scholarly journals Rice Bran Oil Distillate, a Choice for Gamma-Oryzanol: Separation and Oxidative Stability Study

2014 ◽  
Vol 4 (2) ◽  
pp. 36 ◽  
Author(s):  
Swapnil G. Jaiswal ◽  
Subhalaxmi Pradhan ◽  
Madhumita Patel ◽  
Malaya Naik ◽  
Satyanarayan Naik
Keyword(s):  
Rice Bran ◽  
Crystallization Process ◽  
Rice Bran Oil ◽  
Linseed Oil ◽  
Natural Antioxidants ◽  
Stability Study ◽  
Edible Oil ◽  
Secondary Products ◽  
The Stability ◽  
Gamma Oryzanol

<p>Rice bran oil distillate is one among the secondary products produced during refining of rice bran oil. Rice bran oil distillate is a source of several micronutrients and natural antioxidants like Gamma-oryzanol, tocopherols etc. The aim of the present study was to separate Gamma-oryzanol from distillate and utilize it as a stabilizer for edible oil. In order to achieve this aim crystallization process was applied to obtain oryzanol rich concentrate. Further purification of oryzanol was achieved through column chromatography. Fractions of Gamma-oryzanol were quantified through HPLC which gives 0.83% yield. Separated Gamma-oryzanol was used to study the stability of pea nut and linseed oil using rancimat. The experiments were carried out in rancimat at varying temperature (110-130 ºC) and concentration (100-300 ppm). Stability of both the oil was found to be directly proportional to the Gamma-oryzanol concentration and inversely proportional to the temperature.</p>

scholarly journals Rice Bran Oil- A Silver Lining to Indian Edible Oil Economy: A Review

2021 ◽  
Author(s):  
R. Mohan Kumar ◽  
Yamanura . ◽  
B. Boraiah
Keyword(s):  
Vegetable Oil ◽  
Rice Bran ◽  
Rice Bran Oil ◽  
Edible Oil ◽  
Oil Consumption ◽  
Demand And Supply ◽  
Rice Yields ◽  
Major Producer ◽  
Good Number ◽  
Silver Lining

Edible oil is an integral part of everyday cooking, due to remarkable gain in vegetable oil consumption in India over the past few decades. Accomplishing edible oil requirement of the ever-growing population is a formidable task before the country. On the contrary, annual compound growth rate of major edible oilseeds in India is declining. This phenomenal disparity in demand and supply of vegetable oil in the country is tending to bother through profuse investment on overseas purchase. At this point of time, in order to meet on-growing demand of edible oil, rice bran oil can be the available option before the country. India being the major producer of rice, yields significant amount of bran which contain upto 24% edible grade superior quality vegetable oil. It essentially contains 48.48% oleic acid, 35.26% linoleic acid, 14.54% palmitic acid, 8.15% free fatty acid besides contain good number of antioxidants such as tocopherols, tocotrienols and oryzanol. Therefore, rice bran oil became the integral part of oil market in India and abroad. Inspite of its benefits, it has not been fully exploited. If its potentiality is harnessed completely, rice bran oil could emerge as silver lining of Indian edible oil economy.

scholarly journals FTIR Spectroscopy Combined with Partial Least Square for Analysis of Red Fruit Oil in Ternary Mixture System

2014 ◽  
Vol 2014 ◽  
pp. 1-5 ◽  
Author(s):  
A. Rohman ◽  
Dwi Larasati Setyaningrum ◽  
Sugeng Riyanto
Keyword(s):  
Ftir Spectroscopy ◽  
Ternary Mixture ◽  
Edible Oils ◽  
Ftir Spectra ◽  
Partial Least Square ◽  
Least Square ◽  
Reliable Technique ◽  
Fruit Oil ◽  
Mixture System

FTIR spectroscopy is a promising method for quantification of edible oils. Three edible oils, namely, red fruit oil (RFO), corn oil (CO), and soybean oil (SO), in ternary mixture system were quantitatively analyzed using FTIR spectroscopy in combination with partial least square (PLS). FTIR spectra of edible oils in ternary mixture were subjected to several treatments including normal spectra and their derivative. Using PLS calibration, the first derivative FTIR spectra can be exploited for determination of RFO; meanwhile, the second derivative spectra were preferred for determination of CO and SO. The R2 values obtained for the relationship between actual and FTIR predicted values of RFO, CO, and SO were 0.9863, 0.9276, and 0.9693, respectively. The root mean square error of calibration (RMSEC) values obtained were 1.59, 1.72, and 1.60% (v/v) for RFO, CO, and SO, respectively. The result showed that FTIR spectroscopy offers accurate and reliable technique for quantitative analysis of RFO, CO, and SO simultaneously in ternary mixture systems. Besides, the developed method can be extended for analysis of CO and SO as adulterants in RFO.

scholarly journals Quality and vitamin A status assessment of different commercial edible oil

2019 ◽  
Vol 54 (1) ◽  
pp. 11-20
Author(s):  
SA Lisa ◽  
S Khan ◽  
MA Kabir ◽  
F Islam ◽  
S Mohajan ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Vitamin A ◽  
Rice Bran ◽  
Palm Olein ◽  
Edible Oils ◽  
Rice Bran Oil ◽  
Saturated Fatty Acids ◽  
Mustard Oil ◽  
Mustard Oils

The present study was done to evaluate the quality and the vitamin A fortification status of 5 types of commercial edible oils sold in Dhaka city markets. The percentages of free fatty acid (FFA), peroxide value (POV), iodine value (IV) and fatty acid composition were estimated to evaluate the quality and vitamin A content were determined to evaluate the vitamin A fortification status of 25 commercial edible oils- soybean oil, sunflower oil, rice bran oil, mustard oil and palm olein (5 brands of each) . The results revealed that FFA, POV and IV of the commercial oils analyzed were within the BSTI standard limits. The highest saturated fatty acids (SFA) values ranging from 39.85 ± 0.005 to 46.97 ± 0.002 % was found in palm olein samples and the lowest SFA values ranging from 4.56 ± 0.031 to 6.97 ± 0.096 % was found in mustard oils. On the other hand, mustard oils contained highest monounsaturated fatty acids (MUFA) ranging from 69.30 ± 0.189 to 75.87 ± 0.069 % compared to other oils analyzed. Highest polyunsaturated fatty acids (PUFA) were recorded in sunflower oils 64.78 ± 0.035% followed by soybean oils 63.25 ± 0.245%. In addition, except sunflower and mustard oils, vitamin A was found in all the soybean and rice bran oils analyzed. On the contrary, vitamin A was found only in 60% of the palm olein samples analyzed and the content was much lower than the standard value (15-30 ppm). Bangladesh J. Sci. Ind. Res.54(1), 11-20, 2019

scholarly journals Phytosterol Contents of Edible Oils and Their Contributions to Estimated Phytosterol Intake in the Chinese Diet

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 334 ◽  
Author(s):  
Ruinan Yang ◽  
Li Xue ◽  
Liangxiao Zhang ◽  
Xuefang Wang ◽  
Xin Qi ◽  
...  
Keyword(s):  
Vegetable Oils ◽  
Rice Bran ◽  
Rapeseed Oil ◽  
Essential Role ◽  
Corn Oil ◽  
Edible Oils ◽  
Rice Bran Oil ◽  
Cardiovascular Morbidity ◽  
Consumption Data

Phytosterols are important micronutrients in human diets. Evidence has shown that phytosterols play an essential role in the reduction of cholesterol in blood and therefore decrease cardiovascular morbidity. In this study, the content and composition of phytosterols in different kinds of vegetable oils were analyzed, and the total phytosterol intake and contribution of foods to intake were estimated based on consumption data. The results showed that the phytosterol contents of rice bran oil, corn oil, and rapeseed oil were higher than those of other vegetable oils and the intake of phytosterol in the Chinese diet was about 392.3 mg/day. The main sources of phytosterols were edible vegetable oils (46.3%), followed by cereals (38.9%), vegetables (9.2%), nuts (2.0%), fruits (1.5%), beans and bean products (1.4%), and tubers (0.8%). Among all vegetable oils, rapeseed oil was the main individual contributor to phytosterol intake (22.9%), especially for the southern residents of China.

scholarly journals Hyperspectral imaging technique for offal quantification in minced meat

2014 ◽  
Vol 12 (1) ◽  
pp. 189-194
Author(s):  
M Kamruzzaman ◽  
ME Haque ◽  
MR Ali
Keyword(s):  
Hyperspectral Imaging ◽  
Spectral Range ◽  
Projection Algorithm ◽  
Coefficient Of Determination ◽  
Good Prediction ◽  
Least Squares Regression ◽  
Lamb Meat ◽  
Imaging And Spectroscopy ◽  
Mean Square Errors ◽  
Plsr Model

Spectral imaging is a new technique that combines conventional imaging and spectroscopy in a single system to obtain both spatial and spectral information simultaneously from an object. In this study, potential of hyperspectral imaging in the spectral range of 910-1700 nm was investigated for detecting adulteration in minced lamb meat. Spectral data were extracted to develop a partial least squares regression (PLSR) model to predict the level of adulteration in minced lamb. Good prediction model was obtained using the whole spectral range with a coefficient of determination (R2 CV) of 0.97 and root-mean-square errors estimated by cross validation (RMSECV) of 1.80%. Successive projection algorithm (SPA) was employed for optimal waveband selection. The PLSR model using only 7 optimum wavelengths (930, 1067, 1396, 1460, 1658, 1668, and 1702 nm) resulted in a coefficient of determination (R2 CV) of 0.97 and RMSECV of 1.84%. The study demonstrated the ability of the hyperspectral imaging as a rapid and alternative to the time-consuming and conventional methods to detect adulteration in minced lamb meat. DOI: http://dx.doi.org/10.3329/jbau.v12i1.21411 J. Bangladesh Agril. Univ. 12(1): 189-194, June 2014

scholarly journals Oxidative Stability of Selected Edible Oils

Molecules ◽  
2018 ◽  
Vol 23 (7) ◽  
pp. 1746 ◽  
Author(s):  
Magdalena Maszewska ◽  
Anna Florowska ◽  
Elżbieta Dłużewska ◽  
Małgorzata Wroniak ◽  
Katarzyna Marciniak-Lukasiak ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Rice Bran ◽  
Test Temperature ◽  
Rapeseed Oil ◽  
Corn Oil ◽  
Edible Oils ◽  
Rice Bran Oil ◽  
Grapeseed Oil ◽  
Rancimat Test ◽  
Induction Times

The aim of the study was to examine and compare oxidative stability of refined (peanut, corn, rice bran, grapeseed, and rapeseed) oils. The oils were subject a Schaal Oven Test (temperature 63 ± 1 °C) and a Rancimat test (temperature 120 °C) and their stability was compared at the 1st and 12th month of storage. Changes in the peroxide (PV) and anisidine (AnV) values in the thermostat test were the fastest in rapeseed oil and grapeseed oil. The best quality was preserved by peanut and corn oils both in the first and the twelfth month of storage. The induction times for the rice bran, corn, peanut, and rapeseed oils were similar from 4.77 h to 5.02 h in the first month and from 3.22 h to 3.77 h in the twelfth month. The shortest induction times were determined for grapeseed oil: 2.4 h and 1.6 h, respectively. A decrease of oxidative stability of about 30% was found in all the oils after 12 months of storage. The PV of 10, determined in the thermostat and Rancimat tests, were achieved at the latest in corn oil and the fastest in rice bran oil.

Analysis of Rice Bran Oil Adulterated with other Edible Oils by GC

2013 ◽  
Vol 781-784 ◽  
pp. 1806-1810
Author(s):  
Hong Xia Li ◽  
Min Zhi ◽  
Xin Lu ◽  
Jun Jie Zhang ◽  
Mei Ting Li
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Rice Bran ◽  
Palm Oil ◽  
Sunflower Oil ◽  
Edible Oils ◽  
Rice Bran Oil ◽  
Cottonseed Oil ◽  
The People

Since rice bran oil (RBO) is well-known by consumer and more expensive than other oils, some RBO is adulterated with other cheap oils, such as cottonseed oil (CO), palm oil (PO), sunflower oil (SFO) and soybean oil (SO). The types and content of FAs in RBO changes great after adulterated, this will seriously affect the quality of the rice and the people health. In this study, GC was used to detect the change of fatty acids (FAs) after adulterated with those inferior oils. The analysis will provide a reference for the RBO adulteration problem.

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