Monitoring thermal stability of pure and adulterated sesame oil using Fourier transform infrared spectroscopy and chemometric analysis

ROLANDELLI, GUIDO; PILAR BUERA, M.; RODRÍGUEZ, SILVIO D.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

ACADEMIC PRESS INC ELSEVIER SCIENCE

Año: 2024 vol. 125

0889-1575

This work investigates the application of Fourier Transform Infrared spectroscopy (FTIR) combined with chemometrics as a rapid and non-destructive tool for monitoring the thermal stability of pure sesame oil (SeO) as well as SeO blends with adulterants, including corn, soybean, and sunflower oils in different proportions (99+1, 95+5, 90+10, and 80+20 in volume). The oil samples were subjected to thermal treatment at five temperatures (25, 60, 100, 150, and 180°C) as a function of time up to 96 hours. FTIR provided sensitive approach for analysing thermal degradation and compositional changes of pure and adulterated SeO under controlled temperature conditions during varied heating times. Principal Component Analysis (PCA) and Soft Independent Modelling Class Analogy (SIMCA) were used to differentiate between pure and adulterated samples and results exhibited that both methods showed high precision and accuracy, enabling successful discrimination, with a maximum error rate of 6.00%. These findings demonstrate the efficacy of FTIR combined with chemometrics in detecting adulteration in SeO, thus offering a solution for quality control and food safety assessments in the food industry.