Spectroscopic techniques for edible oil evaluation - Technology overview and recent applications from lab to industry
Ensuring the quality and safety of edible oils is essential for the food industry and public health. Traditional analysis methods are often slow, costly, and destructive. Spectroscopic techniques, including established methods like Raman, infrared, ultraviolet–visible, and nuclear magnetic resonance...
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| Published in | Food control Vol. 176; p. 111352 |
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| Main Authors | , , , , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Elsevier Ltd
01.10.2025
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| Subjects | |
| Online Access | Get full text |
| ISSN | 0956-7135 |
| DOI | 10.1016/j.foodcont.2025.111352 |
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| Abstract | Ensuring the quality and safety of edible oils is essential for the food industry and public health. Traditional analysis methods are often slow, costly, and destructive. Spectroscopic techniques, including established methods like Raman, infrared, ultraviolet–visible, and nuclear magnetic resonance (NMR), alongside emerging approaches such as hyperspectral imaging, terahertz, and laser-induced breakdown spectroscopy, offer rapid, non-destructive, and detailed molecular insights, improving edible oil analysis. This review explores the transformative impact of these methods, highlighting their applications in compositional analysis, adulteration detection, oxidative stability assessment, and process monitoring. Recent advancements, including portable devices, chemometrics, machine learning, and sensor fusion, have expanded their practicality and precision. Despite these advantages, challenges such as standardization, validation protocols, and spectral database development remain. The review emphasizes the significant impact of these techniques on food safety and transparency. It suggests future research integrating spectroscopy with nanotechnology, microfluidics, and IoT to enhance capabilities in the edible oil sector. |
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| AbstractList | Ensuring the quality and safety of edible oils is essential for the food industry and public health. Traditional analysis methods are often slow, costly, and destructive. Spectroscopic techniques, including established methods like Raman, infrared, ultraviolet-visible, and nuclear magnetic resonance (NMR), alongside emerging approaches such as hyperspectral imaging, terahertz, and laser-induced breakdown spectroscopy, offer rapid, non-destructive, and detailed molecular insights, improving edible oil analysis. This review explores the transformative impact of these methods, highlighting their applications in compositional analysis, adulteration detection, oxidative stability assessment, and process monitoring. Recent advancements, including portable devices, chemometrics, machine learning, and sensor fusion, have expanded their practicality and precision. Despite these advantages, challenges such as standardization, validation protocols, and spectral database development remain. The review emphasizes the significant impact of these techniques on food safety and transparency. It suggests future research integrating spectroscopy with nanotechnology, microfluidics, and IoT to enhance capabilities in the edible oil sector. |
| ArticleNumber | 111352 |
| Author | Kwadzokpui, Bridget Ama Ekumah, John-Nelson Chen, Quansheng Teye, Ernest Lin, Hao Johnson, Nana Adwoa Nkuma Nunekpeku, Xorlali Ahmad, Waqas Adade, Selorm Yao-Say Solomon |
| Author_xml | – sequence: 1 givenname: Selorm Yao-Say Solomon orcidid: 0000-0002-7955-3876 surname: Adade fullname: Adade, Selorm Yao-Say Solomon email: syadade@gmail.com organization: College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China – sequence: 2 givenname: Hao surname: Lin fullname: Lin, Hao organization: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China – sequence: 3 givenname: Nana Adwoa Nkuma surname: Johnson fullname: Johnson, Nana Adwoa Nkuma organization: College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China – sequence: 4 givenname: Xorlali surname: Nunekpeku fullname: Nunekpeku, Xorlali organization: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China – sequence: 5 givenname: John-Nelson surname: Ekumah fullname: Ekumah, John-Nelson organization: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China – sequence: 6 givenname: Bridget Ama surname: Kwadzokpui fullname: Kwadzokpui, Bridget Ama organization: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China – sequence: 7 givenname: Ernest surname: Teye fullname: Teye, Ernest organization: School of Agriculture, Department of Agricultural Engineering, University of Cape Coast, 00233, Ghana – sequence: 8 givenname: Waqas surname: Ahmad fullname: Ahmad, Waqas organization: College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China – sequence: 9 givenname: Quansheng surname: Chen fullname: Chen, Quansheng email: qschen@ujs.edu.cn organization: College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China |
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| Keywords | Spectroscopic techniques Adulteration detection Edible oil analysis Geographic origin determination Food industry Chemometrics |
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| SubjectTerms | adulterated products Adulteration detection atomic absorption spectrometry Chemometrics cooking fats and oils Edible oil analysis Food industry food safety Geographic origin determination microfluidic technology nanotechnology nuclear magnetic resonance spectroscopy oxidative stability public health Spectroscopic techniques |
| Title | Spectroscopic techniques for edible oil evaluation - Technology overview and recent applications from lab to industry |
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