FTIR analysis for authentication and fatty acid determination of walnut oil adulterated with common vegetable oils

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-10-03 DOI:10.1016/j.lwt.2025.118589

Georgiana Fediuc, Mircea Oroian

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引用次数: 0

Abstract

This study evaluated the ability of FTIR spectroscopy to authenticate walnut oil and detect adulteration with sunflower, rapeseed, and soybean oils at levels of 5–50 %. A total of 196 samples (16 authentic and 180 adulterated) were analyzed using Attenuated Total Reflectance (ATR) sampling. The spectra exhibited characteristic triglyceride absorption peaks, with key differences observed in the 3100–2700 cm⁻¹ and 1800–1000 cm⁻¹ regions, though authentic and adulterated oils showed substantial spectral overlap. Chemometric analysis improved discrimination: Support Vector Machines (SVM) outperformed PLS-DA in classifying authentic versus adulterated oils, while Partial Least Squares Regression (PLS-R) accurately predicted adulteration levels and fatty acid composition (C16:0, C18:0, C18:1, C18:2, C18:3, C22:2, MUFA, PUFA). Pre-treatments optimized model performance, with normaliation effective for sunflower, de-trending for soybean, first derivative for rapeseed, and baseline correction for mixed adulterations (R²val = 0.656–0.982). Overall, FTIR spectroscopy combined with chemometric models offers a rapid, reliable, and non-destructive method for walnut oil authentication and fatty acid profiling.

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普通植物油掺假核桃油的FTIR鉴定及脂肪酸含量测定

本研究评估了FTIR光谱鉴别核桃油的能力，并检测了掺假水平为5 - 50%的葵花籽油、菜籽油和大豆油。采用衰减全反射（ATR）采样法对196份样品（正品16份，掺假180份）进行分析。光谱显示出特征的甘油三酯吸收峰，在3100-2700 cm−1和1800-1000 cm−1区域观察到关键的差异，尽管真实油和掺假油显示出大量的光谱重叠。化学计量学分析提高了识别能力：支持向量机（SVM）在区分正品油和掺假油方面优于PLS-DA，而偏最小二乘回归（PLS-R）准确预测掺假水平和脂肪酸组成（C16:0, C18:0, C18:1, C18:2, C18:3, C22:2， MUFA， PUFA）。预处理优化了模型性能，向日葵的归一化有效，大豆的去趋势化有效，油菜籽的一阶导数有效，混合掺入物的基线校正有效（R2val = 0.656-0.982）。总之，FTIR光谱结合化学计量模型为核桃油鉴定和脂肪酸谱分析提供了一种快速、可靠、无损的方法。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.