Edible Oils Adulteration: A Review on Regulatory Compliance and Its Detection Technologies
Choon Hui Tan, Ianne Kong, Umair Bin Irfan, Mahmud Iwan Solihin, Liew Phing Pui
Abstract
Various events of edible oils adulteration with inferior ingredients were reported regularly in recent years. This review is aimed to provide an overview of edible oils adulteration practices, regulatory compliance and detection technologies. Many detection technologies for edible oils adulteration were developed in the past such as methods that are based on chromatography or spectroscopy. Electrochemical sensors like electric nose and tongue are also gaining popularity in the detection of adulterated virgin olive oil and virgin coconut oil. It can be concluded that these detection technologies are essential in the combat with food adulterers and can be improved.