Refined, bleached, deodorized palm oil adulteration screening using near infrared red spectroscopy.

Abstract

Detecting adulteration in refined bleached deodorized palm oil (RBDPO) is vital for ensuring food safety and maintaining consumer trust. Traditional detection methods, such as refractometry and other standard tests, often fail to identify the complex patterns of adulteration because they are generally designed to measure single basic parameters rather than multiple quality markers. Near infrared (NIR) spectroscopy emerges as a rapid and non-destructive alternative. The present study demonstrated that pure oil could be reliably distinguished from used oil after the 5th frying cycle. NIR spectroscopy showed 100% specificity and sensitivity in classifying oil samples as pure, admixed or used. A notable aspect of the study was the identification of the spectral region between 2000 and 2057 nm, which was associated with oil deterioration. providing a potential marker for quality assessment. The overall findings reinforce the fact that NIR spectroscopy is a reliable and efficient tool for detecting adulteration in RBDPO. The success of the technique enhances food safety and quality control practices because it reassures consumers and manufacturers about the authenticity of the products. Paving the way for improved quality assurance practices in the food sector. © 2025 Society of Chemical Industry.