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Identification of Lard Adulteration of Cooking Oil Products Using Fourier Transform Infrared Spectroscopy Combined with Chemometrics

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Abstract

This study employed Fourier-transform infrared (FTIR) spectroscopy in conjunction with chemometrics to identify the main ingredient used to produce cooking oil products as well as their adulteration by lard. However, lard and ingredient fraud in cooking oils occurred. The use of FTIR spectroscopy to detect lard adulteration and ingredient fraud combined with chemometrics was employed at wavenumbers ranging from 4000 to 400 cm−1. The oils’ standard concentrations are made from 0 to 100% crude palm oil (CPO) or virgin coconut oil (VCO). This study employed two main ingredients, VCO and CPO. Antioxidants in commercial cooking oils, such as vitamin E and tert-butylhydroquinone (TBHQ), and butylated hydroxytoluene (BHT) must be removed to avoid interference with FTIR spectra. In this study, the antioxidant used in cooking oil products is BHT, which was extracted using methanol for 120 min and then centrifuged to separate the antioxidant and oil layers. Finally, the extracted oils were analyzed using FTIR, and their spectral data was analyzed using chemometrics to determine the best coefficient determination (R2) and the smallest root-mean-square error of calibration (RMSEC). The findings were used to predict the main ingredient source and lard adulteration in cooking oil products using principal component analysis (PCA). The quantitative analysis of lard-CPO, conducted at wavenumbers 1500–1085 cm−1 and 1800–1600 cm−1, revealed a high R2 of 0.9989 using the calibration equation Y = 1.0013x + 0.4712 and a minimum RMSEC value of 1.001%. In contrast, the quantitative analysis of lard-VCO at the wavenumber 1500–1085 cm−1 found R2 = 0.9994 using the equation Y = 0.9985x + 0.1352 and an RMSEC of 0.918%. These findings were applied to determine the main ingredient source in cooking oil products and to investigate lard contamination. Based on the PCA results, the characteristics of cooking oil products exhibited more similarity to CPO than others, with the best qualitative analysis observed first derivative FTIR spectra at wavenumbers 1500–1085 cm−1. Therefore, it was concluded that cooking oil products were made primarily with CPO as the main ingredient and none of these products contained lard. CPO is the main component of cooking oil products identified using first derivative FTIR spectra at wavenumbers 1500–1085 cm−1. Furthermore, because the items did not contain lard, all commercial cooking oils were considered halal.

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All data have been given in Table 1, Table 2, Fig. 1, Fig. 2, Fig. 3, and Fig. 4.

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Funding

We received funding of a fundamental grant in 2015 from the Indonesian Ministry of Research, Technology, and Higher Education for .

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Authors and Affiliations

  1. Department of Pharmacy, Faculty of Pharmacy, Universitas Ahmad Dahlan, Yogyakarta, Indonesia

    Mustofa Ahda, Any Guntarti, Aprilia Kusbandari & Anna Safitri

  2. Ahmad Dahlan Halal Center, Universitas Ahmad Dahlan, Yogyakarta, Indonesia

    Mustofa Ahda & Any Guntarti

  3. Department of Pharmaceutical Chemistry, International Islamic University Malaysia, Kuantan, Malaysia

    Mustofa Ahda

Authors
  1. Mustofa Ahda
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  2. Any Guntarti
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  3. Aprilia Kusbandari
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  4. Anna Safitri
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Contributions

MA: conceptualization, Data processing, writing-original draft preparation, editing, funding acquisition; AG: supervision; AK: supervision; AS: Data processing.

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Correspondence to Mustofa Ahda.

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Ahda, M., Guntarti, A., Kusbandari, A. et al. Identification of Lard Adulteration of Cooking Oil Products Using Fourier Transform Infrared Spectroscopy Combined with Chemometrics. Food Anal. Methods 17, 366–372 (2024). https://doi.org/10.1007/s12161-024-02576-y

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