Application of a Portable Handheld Infrared Spectrometer for Quantitation of trans Fat in Edible Oils

Abstract

Trans fat poses serious health risks to consumers. In order to meet the FDA labeling requirements for trans fatty acids, development of fast, accurate, easy-to-use analytical methods for oils, fats and related products is desirable. Fourier transform infrared spectroscopy (FTIR) is a well-established analytical technique for quantifying trans fats, and the development of handheld FTIR units over the past decade presents new application opportunities. Our objective was to evaluate the performance of a handheld FTIR sensor for measuring trans fat content between 0.1 and 20% trans (w/w) in edible saturated and unsaturated oils. Calibration models were built by measuring height of the band at 966 cm -1 and by partial least squares regression (PLSR) using benchtop FTIR as a reference method. Predictive accuracy of the models was validated with an independent test set of commercial edible oils. Calibration models developed using PLSR and linear regression of band heights gave correlation coefficients R 2 [ 0.98. Multivariate analysis for the handheld unit gave standard error of prediction (SEP) of approximately 1%, comparable to values obtained with benchtop systems. This study demonstrates that handheld FTIR spectroscopy coupled with chemometrics is a suitable method for quantitation of trans fat content.

A Simple and Portable Screening Method for Adulterated Olive Oils Using the Hand‐Held FTIR Spectrometer and Chemometrics Tools

“…Because the timeliness has been more and more important for food quality control, the portable FTIR methods are required for the rapid and field assays of olive oils. Some hand-held FTIR spectrometers have been reported for the identification and parameter determination of edible oils (Allendorf et al, 2012;Aykas & Rodriguez-Saona, 2016;Birkel & Rodriguez-Saona, 2011;Li et al, 2008), but not used to screen the adulterated olive oils.…”

Determination of <i>trans</i> Fat in Selected Fast Food Products and Hydrogenated Fats of India Using Attenuated Total Reflection Fourier Transform Infrared (ATR-FTIR) Spectroscopy

“…It is evident from the previous studies that the multivariate calibration approach combined with FTIR spectroscopy may improve the accuracy of determination of low TF levels 14,21 . To enhance spectral features, the second derivatives of absorption spectra were generated.…”

“…To enhance spectral features, the second derivatives of absorption spectra were generated. Second derivative method was used for measured ATR-FTIR spectra with second order polynomial 21,22 . For each sample, peak…”

Evaluation of the Performance of a Portable Mid‐Infrared Analyzer for the Rapid Determination of Total Trans Fat in Fast Food

“…The determination of trans FA in edible fats and oils including those with low trans FA concentrations, near or below 2 % of total FA, has been previously explored by FTIR [16,[19][20][21][22][23][24]36]. These infrared measurements were carried out in various single laboratory [19,[21][22][23][24]36] and multi-laboratory studies using single-bounce [23], multiple-bounce ATR-FTIR [16], and portable FTIR systems [16,36]. Precision data from the multi-laboratory collaborative study for AOCS Official IR Method Cd 14e-09 [19] indicated a 2 % limit of quantification for trans FA in edible fats and oils.…”