Identification of coriander oil adulteration using a portable NIR spectrometer

Author(s)

Kaufmann, Karine Cristine ^[1] ; Sampaio, Klicia Araujo ^[1] ; Garcia-Martin, Juan F. ^[2] ; Barbin, Douglas Fernandes ^[1]

Affiliation

^[1] Univ Campinas UNICAMP, Dept Food Engn, Rua Monteiro Lobato 80, Cidade Univ, BR-13083862 Campinas, SP - Brazil

^[2] Univ Seville, Fac Quim, Dept Ingn Quim, C Prof Garcia Gonzalez S-N, Seville 41012 - Spain

• Document type: Journal article
• Source: FOOD CONTROL; v. 132, FEB 2022.
• Web of Science Citations: 0

Abstract

Coriander oil is a vegetable oil extracted from coriander seed that has about 70% of petroselinic acid, apart from anti-inflammatory and anti-aging properties, thus gaining the status of new food ingredient. Due to its properties and added value, it can become the target of adulteration as occurs with other edible vegetable oils of high market value. Therefore, the objective of this work was to identify the authenticity of coriander oil and adulteration with other commercial vegetable oils such as palm olein, canola oil and soybean oil. Principal component analysis (PCA) differentiated the matrices of pure oils using 3 principal components, which explained 87% of the variance. Linear discriminant analysis (LDA) and k-nearest neighbors algorithm (k-NN) were used to classify pure oil samples and adulterated coriander oils. Partial Least Squares (PLS) regression models presented coefficient of determination (R2) of 0.98, 0.99 and 0.99, for coriander oil adulterated with palm olein soybean oil and canola oil, respectively. RPD was between 7.1 and 10, which indicates robust models that can be used for quality control during the processing of coriander oil. (AU)

• FAPESP's process: 14/21252-0 - Equilibrium and production processes of biofuels and bioproducts
• Grantee: Antonio José de Almeida Meirelles
• Support Opportunities: Research Projects - Thematic Grants
• FAPESP's process: 15/24351-2 - Applications of image analyses and NIR spectroscopy for quality assessment and authentication of food products
• Grantee: Douglas Fernandes Barbin
• Support Opportunities: Research Grants - Young Investigators Grants