Detection of pistachio oil adulteration using spectrophotometry and continuous wavelet transform method
Subject Areas :
Rohollah
Dastaran
1
(phd student)
Ali
Sheibani
2
(ِDepartment of Chemistry, Yazd Branch, Islamic Azad University, Yazd, Iran)
M. Reza
Shishehbore
3
(Department of Chemistry, Yazd Branch, Islamic Azad University, Yazd, Iran)
Keywords: Continuous wavelet transform, Pistachio oil adulteration, Zero crossing point,
Abstract :
In this paper, the detection of pistachio oil adulteration with cheaper oils including sunflower, soybean, corn, castor and hazelnut has been investigated and determined. Firstly, different continuous wavelet transforms have been studied and tested that morl, fk18 and sym7 techniques were found to be suitable for the processing of absorption spectra. The calibration curves of cheaper oils were plotted by determining the intensity of wavelet signals in zero crossing points. These curves were linear in 10-50% (wcheaper oil/wpistachio oil) levels with pistachio oil and also the correlation coefficients were higher than 0.994. Recovery and relative standard deviation results, as accuracy and precision parameters; were in the range of 98.4 to 102.3% and 0.9 to 3.8%, respectively. The quantification limit of pistachio oil adulteration was 5.0% (w/w) for the studied cheaper oils. Other advantages of the proposed method were simple, fast, low cost and also without the need to separation step.
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_||_[1] AL-Saghir, M.; Porter, D.M.; Am. J. Plant Sci. 3, 12-32, 2012.
[2] Arena, E.; Campisi, S.; Fallico, B.; Maccarone, E.; Food Chem. 104, 403-408, 2007.
[3] Satil, F.; Azcon, N.; Baser, K.H.C.; Chem. Nat. Compd. 39, 322-324, 2003.
[4] Taghizadeh, S.F.; Rezaee, R.; Davarynejad, G.; Karimi, G.; Nemati, S.H.; Asili, J.; J. Food Meas. Charact. 12, 2138-2144, 2018.
[5] Garcia, J.M.; Agar, I.T.; Streif, J.; Gartenbauwissenschalft 57, 130-133, 1992.
[6] Crawford, A.G.; “The Role of Fats in Human Nutrition”, Ellis Horwood, England, 1985.
[7] Kamangar, T.; Farrohi, F.; Mehran, M.; J. Amer. Oil. Chem. Soc. 52, 512-513, 1975.
[8] Sheibani, A.; Ghotbaddini, N.; Sadeghi, F.; Orient. J. Chem. 30, 1205-1209, 2014.
[9] Aykas, D.P.; Menevseoglu, A.; Food Control 121, 107670, 2021.
[10] Menevseoglu, A.; Aykas, D.P.; Adal, E.; J. Food Meas. Charact. 15, 1075-1082, 2021.
[11] Sezer, B.; Apaydin, H.; Bilge, G.; Boyaci, I.H.; J. Sci. Food Agric. 99, 2236-2242, 2019.
[12] González-Domínguez, R.; Sayago, A.; María Teresa Morales, M.T.; Fernández-Recamales, A.; Foods 8, 287, 2019.
[13] Vanstone, N.; Moore, A.; Martos, P.; Neethirajan, S.; Food Qual. Safe. 2, 189-198, 2018.
[14] Vasconcelos, M.; Coelho, L.; Barros, A.; de Almeida, J.M.; Cogent Food Agric. 1, 1-13, 2015.
[15] Frankel, E.N.; Mailer, R.J.; Wang, S.C.; Shoemaker, C.F.; Guinard, J.X.; Flynn, J.D.; Sturzenberger, N.D.; “Evaluation of Extra-Virgin Olive Oil Sold in California”, UC Davis Olive Center, Davis, 2011.
[16] Christy, A.A.; Kasemsumran, S.; Du, Y.; Ozaki, Y.; Anal. Sci. 20, 935-940, 2004.
[17] Jabeur, H.; Zribi, A.; Makni, J.; Rebai, A.; Abdelhedi, R.; Bouaziz, M.; J. Agri.; Food Chem. 62, 4893-4904, 2014.
[18] Pirsa, S.; Banafshechin, E.; Amiri, S.; Rahimirad, A.; Ghafarzadeh, J.; J. Iran. Chem. Soc. 18, 1167-1177, 2021.
[19] Alizadeh, M.; Pirsa, S.; Faraji, N.; Food Anal. Methods 10(6), 2092-2101, 2017.
[20] Ghasemi, F.; Pirsa, S.; Alizadeh, M.; Mohtarami, F.; Sep. Sci. Tech. 53(1), 117-125, 2018.
[21] Thavarajah, P.; Low, N.H.; J. Agric.; Food Chem. 54(13), 4861-4867, 2006.
[22] He, Y.; Bai, X.; Xiao, Q.; Liu, F.; Zhou, L.; Zhang, C.; Crit. Rev. Food Sci. Nutr. Published Online: 16 Jun 2020.
[23] Daubechies, I.; “Ten lectures on wavelets”, Society for Industrial and Applied Mathematics, Philadelphia; 1992.
[24] Alsberg, B.K.; Woodward, A.M.; Kell, D.B.; Chemom. Intell. Lab. Syst. 37, 215-239, 1997.
[25] Ma, X.G.; Zhang, Z.X.; Anal.; Chim. Acta. 485, 233-239, 2003.
[26] Walczak, B.; “Wavelets in Chemistry”, Data Handling in Science and Technology, United Kingdom, 2002.
[27] Ehrentreich, F.; Anal. Bioanal. Chem. 372, 115-121, 2002.
[28] Shao, X.G.; Leung, A.K.M.; Chau, F.T.; Acc.; Chem. Res. 36, 276-283, 2003.
