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Authentication and Adulteration Detection of Peanut Oils of Three Flavor Types Using Synchronous Fluorescence Spectroscopy

Abstract

The study was to propose a method to differentiate commercial peanut oils from various flavor types. Synchronous fluorescence spectroscopy (SyFS) associated with principal component analysis (PCA) and cluster analysis was employed to distinguish eight peanut oils from three flavor types and SyFS spectra were visualized by PCA and performed by linear discriminant analysis (LDA) to differentiate adulteration of peanut oils with other vegetable oils. Tocopherols content, fatty acid composition and volatile compounds of peanut oils were determined. The results showed that polar fluorescent compounds including various volatile compounds ascribed to spectra region from 400–500 nm. This region categorized peanut oils into three categories as the same as the clusters based on volatile compounds. Adulterate model using region from 400–500 nm was established. Recognition rate of LDA was 95.0%. The results demonstrated that SyFS is a feasible technique to classify and authenticate peanut oils from various flavor types.

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Publication details

The article was received on 13 Apr 2018, accepted on 09 Jun 2018 and first published on 11 Jun 2018


Article type: Paper
DOI: 10.1039/C8AY00837J
Citation: Anal. Methods, 2018, Accepted Manuscript
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    Authentication and Adulteration Detection of Peanut Oils of Three Flavor Types Using Synchronous Fluorescence Spectroscopy

    Z. Huyan, S. Ding, X. Liu and X. Yu, Anal. Methods, 2018, Accepted Manuscript , DOI: 10.1039/C8AY00837J

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