METHOD FOR DETECTING ADULTERATION IN EDIBLE OILS

Abstract

ABSTRACT A method (100) for detecting adulteration in edible oils. Further, the method (100) comprising an edible oil sample and a spectroscope. Further, the method (100) comprising the steps of preparing the edible oil sample, wherein the edible oil sample contains adulterants, subjecting the edible oil sample to the spectroscope to generate an infrared (IR) absorption spectrum of the edible oil sample, analysing the infrared (IR) absorption spectrum to identify plurality of absorption peaks of the adulterants, comparing the absorption peaks with a set of reference spectra and determining the presence and concentration of the adulterants based at least on the comparison. <>

Specification

Description:FIELD OF THE DISCLOSURE
[0001] This invention generally relates to a field of adulteration and in particular relates to a method for detecting adulteration in edible oils.
BACKGROUND

[0002] The subject matter discussed in the background section should not be assumed to be prior art merely as a result of its mention in the background section. Similarly, a problem mentioned in the background section or associated with the subject matter of the background section should not be assumed to have been previously recognized in the prior art. The subject matter in the background section merely represents different approaches, which in and of themselves may also correspond to implementations of the claimed technology.
[0003] Edible oils are essential components in culinary practices and various food products. However, the prevalence of adulteration-where inferior or cheaper oils are mixed with pure oils-poses significant risks to consumer health, economic integrity, and food safety. Common adulterants include synth , Claims:1. A method (100) for detecting adulteration in edible oils, the method (100) comprising comprising an edible oil sample and a spectroscope, the method (100) comprising the steps of:
preparing the edible oil sample, wherein the edible oil sample contains adulterants;
subjecting the edible oil sample to the spectroscope to generate an infrared (IR) absorption spectrum of the edible oil sample;
analysing the infrared (IR) absorption spectrum to identify plurality of absorption peaks of the adulterants;
comparing the absorption peaks with a set of reference spectra; and
determining presence and concentration of the adulterants based at least on the comparison.

2. The method (100) as claimed in claim 1, wherein the spectroscope corresponds to a Fourier transform infrared (FTIR) spectroscope.

3. The method (100) as claimed in claim 1, wherein the reference spectra includes an absorption spectrum of a pure edible oil sample and one or more absorption spectra of known adulterants.

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