Document Type : Original Article
Department of Food Quality Control and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
Department of Food Safety and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
Edible oils can be misdescribed by substituting one ingredient for a similar, but less expensive or over-declaring a quantitative ingredient. Thus, the identification of raw materials in edible oils is important for authentication. In This study, three methods (saponification value, sterol and fatty acids analysis) were used to compare for fraud detection in edible oils. Tests used to assess the quality of sesame oil and oils obtained from mixing sesame oil with sunflower and corn oils. The results showed that campesterol, Δ7-avenasterol, Δ5-avenasterol and Δ7-stigmastenol values can be used as detectors for corn oil mixed with sesame oil, even at a concentration of 5%. Also, in the detection of sesame oil fraud, measuring the fatty acids include oleic, linolenic, linoleic and behenic is more suitable even at a concentration of 5% of sunflower oil adding. In general, the best method for detecting of fraud at all concentrations of added sunflower oil was the saponification value method, while fatty acid composition and desmethylsterols composition was suitable for both corn and sunflower oils mixing.
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