Identification of coriander oil adulteration using a portable NIR spectrometer

Autor(es)

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

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: FOOD CONTROL; v. 132, FEB 2022.
• Citações Web of Science: 0

Resumo

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)

• Processo FAPESP: 14/21252-0 - Equilíbrio e processos de produção de biocombustíveis e bioprodutos
• Beneficiário: Antonio José de Almeida Meirelles
• Modalidade de apoio: Auxílio à Pesquisa - Temático
• Processo FAPESP: 15/24351-2 - Análise de imagens e espectroscopia de infravermelho próximo (NIR) na avaliação de qualidade e autenticação de alimentos
• Beneficiário: Douglas Fernandes Barbin
• Modalidade de apoio: Auxílio à Pesquisa - Jovens Pesquisadores