Spectroscopic analysis of plastic adulterated cooking oil- a preliminary test
Expensive edible oil for examples virgin olive oil (VOO) and extra virgin olive oil (EVOO) are commonly adulterated with cheap edible oil for examples peanut oil and palm oil. The main purpose of such an adulteration is for profiteering. Although such an adulteration does not have a direct impact...
| Main Author: | |
|---|---|
| Format: | Monograph |
| Language: | English |
| Published: |
Universiti Sains Malaysia
2016
|
| Subjects: | |
| Online Access: | http://eprints.usm.my/62261/ http://eprints.usm.my/62261/1/NUR%20NAJWA%20BINTI%20MOHAMED%20YUSOF%20-%20e.pdf |
| Summary: | Expensive edible oil for examples virgin olive oil (VOO) and extra virgin olive oil
(EVOO) are commonly adulterated with cheap edible oil for examples peanut oil and
palm oil. The main purpose of such an adulteration is for profiteering. Although such an
adulteration does not have a direct impact on the consumer’s health, it affects the order
of the economy. More sinister and of potential hazard to the consumer’s health is the
adulteration of edible oil with inedible materials or compounds for example inedible
plastic for instances low-density polyethylene (LDPE), high density polyethylene
(HDPE) and polypropylene (Achillas et al.) use in carrier bag, plastic packaging and
also plastic straws. It has been reported that some irresponsible street hawkers selling
banana fritters, fish fritters and fried chicken, mixed their cooking oil with inedible
plastic prior to cooking so as to make their fried foods produce crispier for a longer
period of time. The primary objective of this project was to detect the presence of
inedible plastic in edible cooking oil using ATR-FTIR spectrometer and chemometrics
techniques of Principal Component Analysis (PCA) and Hierarchical Cluster Analysis
(HCA). Six bottles of Neptune® cooking oils purchased from a convenience store within
the Kubang Kerian, Kelantan area were adulterated with transparent plastic bags at high
temperature. Upon cooling to room temperature, the plastic adulterated cooking oils (PLS) together with their fresh counterparts i.e. unused cooking oils (UCO) were analysed using the ATR-FTIR and their FTIR spectra (within the fingerprint region) were subjected to PCA. Distinctive groupings of plastic adulterated cooking oil (PLS) and unused cooking oils (UCO) suggested that PLS can be differentiated with UCO
using chemometrics techniques of PCA and HCA which also indicates the potential
used of ATR-FTIR coupled with chemometrics techniques for monitoring edible oil
adulterated with inedible plastic. |
|---|