FOOD SCIENCE & TECHNOLOGY | RESEARCH ARTICLE Investigation of adulteration of sunflower oil with thermally deteriorated oil using Fourier transform mid-infrared spectroscopy and chemometrics

2,4 * Abstract: Fourier transform infrared spectroscopy based on attenuated total reflec- tance sampling technique, combined with multivariate analysis methods was used to monitor the adulteration of pure sunflower oil (SO) with thermally deteriorated oil (TDO). Contrary to published research, in this work, SO was thermally deteriorated in the absence of foodstuff. SO samples were exposed to temperatures between 125 and 225°C from 6 to 24 h. Quantification of adulteration of SO with TDO, based on principal components regression (PCR), partial least squares regression (PLS-R), and linear discriminant analysis (LDA) applied to mid-infrared spectra and to their first and second derivatives is reported for the first time. Infrared frequencies associated with the biochemical differences between TDO samples deteriorated in different conditions were investigated by principal component analysis (PCA). LDA was effective in the twofold classification presence/absence of TDO in adulterated SO (with 5% V/V of less of TDO). It provided 93.7% correct classification for the calibration set and 91.3% cor- rect classification when cross-validated. A detection limit of 1% V/V of TDO in SO was determined. Investigation of an external set of samples allowed the evaluation of the predictability of the models. The regression coefficient (R 2 ) for prediction was 0.95 and 0.96 and the RMSE was 2.1 and 1.9% V/V when using the PCR or PLS-R models, respec- tively, and the first derivative of spectra. To the best of our knowledge, no investigation of adulteration of SO with TDO based on PCR, PLS-R, and LDA has been reported so far.