FT-IR application for the detection of pistachio oil adulteration

Abstract

In this work, fourier transform infrared spectroscopy (FT-IR) is used to identify and detection the adulteration of pistachio oil with cheap edible oils of corn, sunflower and soybean. For this purpose, pistachio oil was blended with cheap oils at concentration level of 10 to 60% (w/w). Then, FT-IR spectra of pure and adulterated pistachio oil samples were obtained. The fingerprints region was found to be useful in investigation of the adulteration of pistachio oil. At this region, the absorbance peaks of FT-IR decreased by increasing the adulterant amount with a linear relation that can be applied for the quality and quantity purposes. The obtained results showed that the proposed method can be considered and used as an alternative method in the detection and semi-quantization of adulteration in pistachio oil.