Quantification of adulterations in extra virgin flaxseed oil using MIR and PLS

Letícia Maria de Souza; Felipe Bachion de Santana; Lucas Caixeta Gontijo; Sarmento Júnior Mazivila; Waldomiro Borges Neto

doi:10.1016/j.foodchem.2015.02.081

Quantification of adulterations in extra virgin flaxseed oil using MIR and PLS

Food Chem. 2015 Sep 1:182:35-40. doi: 10.1016/j.foodchem.2015.02.081. Epub 2015 Feb 27.

Authors

Letícia Maria de Souza¹, Felipe Bachion de Santana², Lucas Caixeta Gontijo³, Sarmento Júnior Mazivila⁴, Waldomiro Borges Neto⁵

Affiliations

¹ Institute of Chemistry, Federal University of Uberlândia, Santa Mônica Campus, 38408-100 Uberlândia, Minas Gerais, Brazil. Electronic address: leticiam_souza@yahoo.com.br.
² Institute of Chemistry, Federal University of Uberlândia, Santa Mônica Campus, 38408-100 Uberlândia, Minas Gerais, Brazil. Electronic address: felipebachion@hotmail.com.
³ Institute of Chemistry, Federal University of Uberlândia, Santa Mônica Campus, 38408-100 Uberlândia, Minas Gerais, Brazil; Goiano Federal Institute of Education, Science and Technology, Geraldo Silva Nascimento Road, km 2.5, 75790-000 Urutaí, GO, Brazil. Electronic address: quilucas10@gmail.com.
⁴ Institute of Chemistry, Federal University of Uberlândia, Santa Mônica Campus, 38408-100 Uberlândia, Minas Gerais, Brazil; Josina Machel Secondary School of Belane, Vilankulo, Inhambane, Mozambique. Electronic address: mazivilasj@mestrado.ufu.br.
⁵ Institute of Chemistry, Federal University of Uberlândia, Santa Mônica Campus, 38408-100 Uberlândia, Minas Gerais, Brazil. Electronic address: wbn@iqufu.ufu.br.

PMID: 25842305
DOI: 10.1016/j.foodchem.2015.02.081

Abstract

This paper proposes a new method for the quantitative analysis of soybean oil (SO) and sunflower oil (SFO) as adulterants in extra virgin flaxseed oil (EFO) by applying Mid Infrared Spectroscopy (MIR) associated with chemometric technique of Partial Least Squares (PLS). The PLS models were built in accordance with standard method ASTM E1655-05 and these showed good correlation between the reference values and those calculated using the PLS models with low error values, with R = 0.998 for SFO and R = 0.999 for SO in EFO. These models were validated analytically in accordance with Brazilian and international guidelines through the estimate of figures of merit parameters, thus showing an effective and feasible method to control the quality of extra virgin flaxseed oil.

Keywords: Adulteration of edible oils; Analytical validation; Extra virgin flaxseed oil; Infrared spectroscopy; PLS.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Food Contamination / analysis*
Linseed Oil / analysis*
Soybean Oil / analysis*
Spectrophotometry, Infrared / methods*

Substances

Soybean Oil
Linseed Oil