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 Chemjournal_title
Food chemistryauthors
Dominguez-Vidal A,Pantoja-de la Rosa J,Cuadros-Rodríguez L,Ayora-Cañada MJdoi
10.1016/j.foodchem.2015.05.064subject
Has Abstractpub_date
2016-01-01 00:00:00pages
122-127eissn
0308-8146issn
1873-7072pii
S0308-8146(15)00799-2journal_volume
190pub_type
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