Authentication of canned fish packing oils by means of Fourier transform infrared spectroscopy.

Ana Dominguez-Vidal, Jaime Pantoja-de la Rosa, Luis Cuadros-Rodríguez, María José Ayora-Cañada

Food chemistry 2016 Jan 1

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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. Copyright © 2015 Elsevier Ltd. All rights reserved.

Citation

Ana Dominguez-Vidal, Jaime Pantoja-de la Rosa, Luis Cuadros-Rodríguez, María José Ayora-Cañada. Authentication of canned fish packing oils by means of Fourier transform infrared spectroscopy. Food chemistry. 2016 Jan 1;190:122-7