Identification of Adulteration in Edible Vegetable Oils

Abstract

Edible vegetable oil adulteration compromises food quality standards and presents serious health concerns to consumers. Common adulterants include cheaper oils, additives, and contaminants, which can have harmful health effects. Current issues include heavy metal contamination, deforestation, greenhouse gas emissions, and sustainability concerns. This study investigates various methods for detecting adulterants in "edible vegetable oils, focusing on common adulterants such as cheaper oils, refined oils, and non-edible oils ."Analytical techniques including chromatography (GC, LC), spectroscopy (FTIR, NMR), and sensory evaluation are reviewed for their effectiveness in identifying adulterants and determining the extent of contamination. The precision and dependability of detecting adulterants at trace levels has improved recently thanks to developments in molecular and chemical analysis. Future research directions are proposed to address emerging adulteration techniques and improve detection methodologies in the food industry. Improved detection methods, enhanced regulation, and industry vigilance are essential to prevent adulteration and ensure the safety and quality of edible vegetable oils.