Raman Spectroscopy for Edible Oil Authentication: A Review

Abstract

There have been many prior studies on oil authentication, especially edible oils owing to the need for genuine edible oils on the market and consumers. Therefore, analytical approaches have been one of the detection and identification methods for adulteration of edible oils. The authentication of edible oils using Raman spectroscopy is a common vibrational spectroscopies analysis technique. Raman spectroscopy has shown some advantages such as rapid, non-invasive analysis and no sample pre-treatment providing ease to research. Hence, the purpose of this paper was to discuss the previous studies on edible oil authentication using an analytical approach, particularly Raman spectroscopy and its applications that have been used for oil authentication analysis. Edible oil authentication and adulteration are important to differentiate genuine edible oil from fake ones and to prevent fraud. This paper also discussed on analysis of qualitative and quantitative edible oils authentication, along with the cases of adulteration analysis in edible oils such as the determination of foreign contents in edible oils, quality analysis of genuine edible oils, identification of various types of vegetable oils, adulterated oils in food products and characterization of waste cooking oils.