Describe how to prepare adulterated palm oil samples before analysing it with Raman spectrometer. Also the describe the process how the Raman spectrometer will analyze the adulterated palm oil samples
Describe how to prepare adulterated palm oil samples before analysing it with Raman spectrometer. Also the describe the process how the Raman spectrometer will analyze the adulterated palm oil samples
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Palm oil is a bright reddish/orange oil produced from the mesocarp of the fruits of the oil palm trees. They are used for treating some ailment such as vitamin A deficiency. Palm oil is currently the most used oil in the food industry, as it is present in almost all ready-to-eat foods. This market is encouraged by the palm oil’s low cost, and its convenient usage, i.e., its ability to easily decolorize and semi solid nature at temperatures lower than 25 °C. In recent times, due to the rise in utilization of palm oil especially in ready-to-eat meals, it has become a preferential target for counterfeiting and adulteration. The use of Sudan IV as an adulterant to improve the hue of palm oil is unfortunately on the rise. In one point in time, Sudan IV adulteration was considered the second most Sudan dye adulterant for food.
The edible palm oil is adulterated by adding Sudan IV dyes to the pure oils.
Commercially available palm oils are often adulterated with some other cheaper edible oils with similar chemical compositions. For example, the extra virgin oil is adulterated with soya bean oil, corn oil and sunflower oil. It is characterized by the Raman spectra in the region 1000-1800 cm-1. Based on the intensity of the Raman spectra with vibrational bands normalized by the band at 1441 cm-1, external standard method was employed for the qualitative analysis.
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