Identificação de adulteração em óleo de chia empregando espectroscopia de infravermelho próximo e quimiometria

Abstract

The adulteration of vegetable oils is a practice that compromises product quality and may pose health risks to consumers. Chia oil is susceptible to fraud due to its high commercial value. In this context, this study aimed to assess the adulteration of chia oil using near-infrared spectroscopy combined with chemometric techniques, such as principal component analysis (PCA) and partial least squares regression (PLS). PCA did not clearly differentiate adulterated samples due to spectral overlap. On the other hand, PLS, with 16 latent variables, achieved a coefficient of determination of 0.8822 in calibration and 0.8283 in prediction, along with a detection limit of 24.44% and a quantification limit of 73.32%. The results demonstrated that this method may not be the most suitable for detecting small amounts of adulteration, making it necessary to change the type of equipment to achieve greater reliability.