Authentication of canned fish packing oils by means of Fourier transform infrared spectroscopy.

Abstract:

:The authentication of packing oil from commercial canned tuna and other tuna-like fish species was examined by means of attenuated total reflection Fourier transform infrared spectroscopy (ATR-FTIR) and chemometrics. Using partial least squares discriminant analysis (PLS-DA), it was possible to differentiate olive oil from seed oils. Discrimination of olive oil from high-oleic sunflower oil was possible, despite the latter having a degree of unsaturation more similar to olive oil than to sunflower oil. However, in the samples analyzed, sunflower oil could not be differentiated clearly from those labeled with the generic term "vegetable oil". Furthermore, the authentication of extra virgin olive oil, although more difficult, could be achieved using ATR-FTIR spectroscopy. The method could be applied regardless of fish type, without interference from fish lipids.

journal_name

Food Chem

journal_title

Food chemistry

authors

Dominguez-Vidal A,Pantoja-de la Rosa J,Cuadros-Rodríguez L,Ayora-Cañada MJ

doi

10.1016/j.foodchem.2015.05.064

subject

Has Abstract

pub_date

2016-01-01 00:00:00

pages

122-127

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(15)00799-2

journal_volume

190

pub_type

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