Quantification of Adulterations in Sesame Oil with Inferior Edible Oils by using ATR-FTIR Coupled to Chemometrics

Recently, sesame oil is highly appreciated by consumers due to its sensory qualities, antioxidants activity and nutritional benefits, despite its high price. Also, the detection and quantification of adulteration both are problem with increasing importance in the consumer’s health and food industry. The goal of this study was to use Fourier transform mid-infrared (FT-MIR) spectroscopy coupled with chemometrics for the quantification of the adulteration of sesame oil. Adulteration with sunflower oil, soybean oil or colza oil is one of the most difficult to detect due to the similar composition of them and sesame oil. Adulterations of sesame oil with different percentages of sunflower oil, soybean oil and colza oil were measured using ATR-FTIR spectroscopy. Spectral and reference data were firstly analyzed by principal component analysis. Partial least square regression (PLSR) was used to establish calibration models. Excellent correlations between ATR-FTIR analysis and studied edible oils concentration was obtained for sunflower oil (R 2 v = 0.997), soybean oil (R 2 v = 0.993) and colza oil (R 2 v = 0.994). PLS models demonstrated the feasibility of quantifiing successfully adulterations of sesame oil in the 0–35 % weight ratio range of edible oils with a rapid and inexpensive tool without the need for sample preparation.