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Identification of Recycled Cooking Oil and Edible Oils by Iodine Determination and Carbon Isotopic Analysis
Author(s) -
Lu Hai,
Wei Chao,
Fu Hui,
Li Xiuqin,
Zhang Qinghe,
Wang Jun
Publication year - 2015
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-015-2726-0
Subject(s) - iodine , iodine value , cooking oil , chemistry , sunflower oil , peanut oil , sunflower , soybean oil , carbon fibers , edible oil , isotopes of carbon , environmental chemistry , environmental science , food science , organic chemistry , total organic carbon , materials science , raw material , agronomy , composite number , biodiesel , composite material , biology , catalysis
Elemental iodine determination by ICP‐MS and carbon isotope analysis by EA‐IRMS were jointly employed to identify recycled cooking oil from edible oils. Iodine in 204 oils demonstrated that recycled cooking oils can be distinguished from soybean oil, maize oil, colza oil, peanut oil, sunflower oil and olive oil with the exception of tea oil and mixed oil. These two types of oils can be definitively distinguished from recycled cooking oil in the carbon isotope ratio analysis. It was proposed to use total iodine analysis as the primary screening method and the carbon isotope ratio measurement as a secondary method for confirmation and verification. For routine screening, threshold values of Iodine determination and δ 13 C measurement were determined to be 20 ng g −1 iodine and a range of −27.3 to −28.5 of δ 13 C, respectively.