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Review of some adulteration detection techniques of edible oils
Author(s) -
Salah Wael A,
Nofal Mays
Publication year - 2021
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.10750
Subject(s) - edible oil , olive oil , food science , edible plants , human health , business , vegetable oil , microbiology and biotechnology , environmental science , chemistry , biology , medicine , environmental health
Edible oils have economical and nutritional benefits. These oils offer nutrients that are essential to human health because they are the primary source of mono‐ and poly‐unsaturated fats. Moreover, edible oils are used in home cooking and industrial food manufacturing. Therefore, edible oils have a considerable demand worldwide. However, some edible oils, such as olive oil, are more expensive than any other vegetable oils. Thus, oils such as olive oil are mixed with cheap edible oils as a result of the high price difference. Accordingly, adulteration in edible oils to obtain additional profit for the producer becomes a major issue of high concern for consumers. Moreover, adulteration in edible oils can cause several problems that affect consumer health. Therefore, the need for a sensitive, accurate and suitable method to detect the adulteration is highly considered. We provide a brief review of the different methods and techniques used to detect adulteration in edible oils, especially olive oil, with the aim of promoting consumer awareness of the authenticity of edible oils. © 2020 Society of Chemical Industry