Edible Oil Analysis with FT-NIR Spectroscopy

Near infrared (NIR) spectroscopy, on the other hand, is fast and can analysis multi-components with only one measurement.

Edible Oil Analysis with FT-NIR Spectroscopy

Rapid quality control for edible oils can be achieved by Bruker Optics’ dedicated FT-NIR spectrometers. The analysis is quick, cost-effective and safe to use, even for untrained staff. 
       Fats and oils are recognized as essential nutrients in the human diet, being consumed in a variety of forms. Different indicator parameters are used to assess the quality of edible fats and oils, including:

• Iodine value (IV)
• Free fatty acids (FFA)
• Trans Fatty Acids (TFA)
• Anisidine value (AV)
• Fatty acid profile (C16:0, C18:0, C18:1, C18:2, C18:3 ...)
• various other parameters

       Among those parameters, the TFA content now is even a mandatory legal labeling requirement under new guidelines e.g. from the U.S. Food & Drug Administration. 

       The traditional analyses are generally carried out using standardized chemical and physical methods sanctioned by the American Oil Chemist Society (AOCS) and/or the association of Official Analytical Chemists (AOAC). However, these methods are designed for analysis of only one specific parameter and tend to be tedious, time consuming, expensive and often require hazardous solvents and reagents. With gas chromatography (GC) even though IV, trans and fatty acid profile can be analyzed simultaneously, the analysis itself will take more than half an hour, not mention the time and effort spent on sample preparation. Edible oil producers and food processors are seeking fast and non-destructive way to analyze fats and oils for process and quality control purposes.

Advantages of NIR for the Edible Oil Analysis
       Near infrared (NIR) spectroscopy, on the other hand, is fast (analysis time of the order of less than 1 minute) and can analysis multi-components with only one measurement. In addition, it is a non-destructive method without any sample preparation, and does not require the use of any solvents or reagents, which easily allows to perform real time measurement resulting in huge time and cost savings. The technique is well recognized and AOCS method Cd1e-01 uses FT-NIR to measure Iodine Value (IV). FT-NIR spectroscopy has the potential to substitute a wide range of classical analysis methods in the edible oil industry. Bruker Optics offers ready-to-use calibrations for edible fats and oils to enable a quick and efficient start. 

Further Applications with FT-NIR Spectroscopy
       Apart from analyzing edible oils and fats, FT-NIR has a huge potential in analysing oil seeds and residues for oil and moisture content in order to optimize pressing processes. Rape seed breeders can obtain valuable additional information like fatty acids, including Erucic acid as well as the Glucosinolate content. Furthermore, Near Infrared spectroscopy is a fast and cost-effective method to assess the quality of deep-frying oil for its key parameters Total Polar Compounds (TPC) and Polymerized Triacylglycerols (TAG).


Credit : Bruker Co., Ltd.