Palm oil authentication: Classical methodology and state-of the-art techniques

Oil Palm: Cultivation, Production and Dietary Components

Volumn , Issue , 2011, Pages 1-44

  Tres, A ^a   van der Veer, G ^a   Alewijn, M ^a   Kok, E ^a   van Ruth, S M ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84870408964     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (128)

1. Sambanthamurthi, R; Sundram, K; Tan, Y. Chemistry and biochemistry of palm oil. Prog. Lipid Res., 2000, 39, 507-558.
2. Aini, IN; Miskandar, MS. Utilization of palm oil and palm products in shortenings and margarines. Eur. J. Lipid Sci. Technol., 2007, 109, 422-432.
3. Siew, WL. Palm oil, In Vegetable oils in food technology: composition, properties and uses, Gunstone, F., Ed; Blackwell Publishing, CRC Press LLC: 2002, 59-97.
4. Tan, Y; Sambanthamurthi, R; Sundram, K; Wahid, MB. Valorisation of palm by-products as functional components. Eur. J. Lipid Sci. Technol., 2007, 109, 380-393.
5. Rupilius, W; Ahmad, S. Palm oil and palm kernel oil as raw materials for basic oleochemicals and biodiesel. Eur. J. Lipid Sci. Technol., 2007, 109, 433-439.
6. Kamm, W; Dionisi, F; Hischenhuber, C; Engel, KH. Authenticity assessment of fats and oils. Food Rev. Int., 2001, 17, 249-290.
7. Aparicio, R; Aparicio-Ruíz, R. Authentication of vegetable oils by chromatographic techniques. J. Chromatogr. A, 2000, 881, 93-104.
8. Ulberth, F; Buchgraber, M. Authenticity of fats and oils. Eur. J. Lipid Sci. Technol., 2000, 102, 687-694.
9. Arvanitoyannis, IS; Vlachos, A. Implementation of physicochemical and sensory analysis in conjunction with multivariate analysis towards assessing olive oil authentication/adulteration. Crit. Rev. Food Sci. Nutr., 2007, 47, 441-498.
10. Luykx, DMAM; van Ruth, SM. An overview of analytical methods for determining the geographical origin of food products. Food Chem., 2008, 107, 897-911.
11. Commission Regulation (EC) No 702/2007 of 21 June 2007 amending Commission Regulation (EEC) No 2568/91 on the characteristics of olive oil and oliveresidue oil and on the relevant methods of analysis. Off. J. Eur. Union, L161, 11-27.
12. Marikkar, JMN; Lai, OM; Ghazali, HM; Che Man, YB. Detection of lard and randomized lard as adulterants in refined-bleached-deodorized palm oil by differential scanning calorimetry. J Am Oil Chem Soc, 2001, 78, 1113-1119.
13. Marikkar, JMN; Ghazali, HM; Man, YBC; Peiris, TSG; Lai, OM. Use of gas liquid chromatography in combination with pancreatic lipolysis and multivariate data analysis techniques for identification of lard contamination in some vegetable oils. Food Chem., 2005, 90, 23-30.
14. Rossell, JB; King, B; Downes, MJ. Detection of adulteration. J. Am. Oil Chem. Soc., 1983, 60, 333-339.
15. Rossell, JB; King, B; Downes, MJ. Composition of oil. J. Am. Oil Chem. Soc., 1985, 62, 221-230.
16. Abu-Hadeed, AM; Kotb, AR. A method for the quantitative determination of individual oils in a blend. J. Am. Oil Chem. Soc., 1988, 65, 1922-1926.
17. Rossell, JB. Purity criteria in edible oils and fats. Fat Sci. Technol., 1991, 93, 526-531.
18. Berrueta, LA; Alonso-Salces, RM; Héberger, K. Supervised pattern recognition in food analysis. J. Chromatogr., A 2007, 1158, 196-214.
19. FAO/WHO, CAC. Standard for named vegetable oils (Codex Stan 210-1999). 1999.
20. FAO/WHO, CAC. Proposed draft amendment to the standard for named vegetable oils: palm kernel olein and palm kernel stearin (N09-2007) (at Step 5 of the Procedure). 2009.
21. FAO/WHO, CAC. Standard for olive oils and olive pomace oils (Codex Stan 33-1981). 2009.
22. Timms, RE. Physical properties of oils and mixtures of oils. J. Am. Oil Chem. Soc., 1985, 62, 241-249.
23. Gee, PT. Analytical characteristics of crude and refined palm oil and fractions. Eur. J. Lipid Sci. Technol., 2007, 109, 373-379.
24. Sambanthamurthi, R; Abrizah, O; Umi Salamah, R. Biochemical factors that control oil composition in the oil palm. Journal of Oil Palm Research 1999, special issue, 24-33.
25. Monde, AA; Michel, F; Carbonneau, M; Tiahou, G; Vernet, M; Eymard-Duvernay, S; Badiou, S; Adon, B; Konan, E; Sess, D; Cristol, JP. Comparative study of fatty acid composition, vitamin E and carotenoid contents of palm oils from four varieties of oil palm from Côte d'Ivoire. J. Sci. Food Agric., 2009, 89, 2535-2540.
26. Tan, BK; Ong, SH; Rajanaidu, N; Rao, V. Biological modification of oil composition. J. Am. Oil Chem. Soc., 1985, 62, 230-236.
27. Ekpa, OD; Fubara, EP; Morah, FNI. Variation in fatty acid composition of palm oils from two varieties of the oil palm (Elaeis guineensis). J. Sci. Food Agric., 1994, 64, 483-486.
28. van Ruth, SM; Villegas, B; Akkermans, W; Rozijn, M; van der Kamp, H; Koot, A. Prediction of the identity of fats and oils by their fatty acid, triacylglycerol and volatile compositions using PLS-DA. Food Chem., 2010, 118, 948-955.
29. Chen, CW; Chong, CL; Ghazali, HM; Lai, OM. Interpretation of triacylglycerol profiles of palm oil, palm kernel oil and their binary blends. Food Chem., 2007, 100, 178-191.
30. Marina, AM; Che Man, YB; Nazimah, SAH; Amin, I. Chemical properties of virgin coconut oil. J Am Oil Chem Soc, 2009, 86, 301-307.
31. Andrikopoulos, NK. Triglyceride species compositions of common edible vegetable oils and methods used for their identification and quantification. Food Rev. Int., 2002, 18, 71-102.
32. Andrikopoulos, NK; Chiou, A; Mylona, A. Triacylglycerol species of less common edible vegetable oils. Food Rev. Int., 2004, 20, 389-405.
33. Cochard, B; Amblard, P; Durand-Gasselin, T. Oil palm genetic improvement and sustainable development. OCL, 2005, 12, 141-147.
34. Goh, SH; Choo, YM; Ong, SH. Minor constituents of palm oil. J. Am. Oil Chem. Soc., 1985, 62, 237-240.
35. Puah, CW; Choo, YM; Ma, AN; Chuah, C.H. Degumming and Bleaching: effect on selected constituents of palm oil. JOPR, 2004, 16, 57-63.
36. Nagendran, B; Unnithan, UR; Choo, YM; Sundram, K. Characteristics of red palm oil, a carotene-and vitamin E-rich refined oil for food uses. Food Nutr. Bull., 2000, 21, 189-194.
37. Bonnie, TYP; Choo, YM. Valuable minor constituents of commercial red palm olein: carotenoids, vitamin E, ubiquinones and sterols. JOPR, 2000, 12, 14-24.
38. Timms, R. Palm oil-The oil for the 21st century? Eur. J. Lipid Sci. Technol., 2007, 109, 287-288.
39. Pantzaris, TP;Basiron, Y. The lauric (coconut and palmkernel) oils, In Vegetable oils in food technology: composition, properties and uses, Gunstone, F., Ed; Blackwell Publishing, CRC Press LLC, 2002, 157-202.
40. Akpanabiatu, MI; Ekpa, OD; Mauro, A; Rizzo, R. Nutrient composition of Nigerian palm kernel from the dura and tenera varieties of the oil palm (Elaeis guineensis). Food Chem., 2001, 72, 173-177.
41. Kellens, M; Gibon, V; Hendrix, M; De Greyt, W. Palm oil fractionation. Eur. J. Lipid Sci. Technol., 2007, 109, 336-349.
42. Deffense, E. Dry fractionation technology in 2000. Eur. J. Lipid Sci. Technol., 2000, 102, 234-236.
43. Braipson-Danthine, S; Gibon, V. Comparative analysis of triacylglycerol composition, melting properties and polymorphic behavior of palm oil and fractions. Eur. J. Lipid Sci. Technol., 2007, 109, 359-372.
44. Che Man, YB; Haryati, T; Ghazali, HM; Asbi, BA. Composition and Thermal Profile of Crude Palm Oil and Its Products. J Am Oil Chem Soc, 1999, 76, 237-242.
45. Deffense, E. Fractionation of palm oil. J. Am. Oil Chem. Soc., 1985, 62, 376-385.
46. Marikkar, JMN; Ghazali, HM; Che Man, YB; Lai, OM. Differential scanning calorimetric analysis for determination of some animal fats as adulterants in palm olein. J. Food Lipids, 2003, 10, 63-79.
47. AOCS Official methods and recommended practices of the American Oils Chemists Society, AOCS Press: Champaign, IL, 1998-2008.
48. Setiowaty, G; Che Man, YB. Determination of slip melting point in palm oil blends by partial least squares and principal component regression modeling of FTIR spectroscopic data. J Am Oil Chem Soc, 2002, 79, 1081-1084.
49. Setiowaty, G; Man, YBC. Multivariate Determination of Cloud Point in Palm Oil Using Partial Least Squares and Principal Component Regression Based on FTIR Spectroscopy. J Am Oil Chem Soc, 2004, 81, 7-11.
50. Knothe, G; Dunn, RO. A Comprehensive Evaluation of the Melting Points of Fatty Acids and Esters Determined by Differential Scanning Calorimetry. J Am Oil Chem Soc, 2009, 86, 843-856.
51. Tan, CP; Che Man, YB. Differential scanning calorimetric analysis of edible oils: Comparison of thermal properties and chemical composition. J Am Oil Chem Soc, 2000, 77, 143-155.
52. Chu, B; Tan, C; Ghazali, HM; Lai, O. Determination of iodine value of palm olein mixtures using differential scanning calorimetry. Eur. J. Lipid Sci. Technol., 2002, 104, 472-482.
53. Marikkar, JMN; Lai, OM; Ghazali, HM; Che Man, YB. Compositional and thermal analysis of RBD palm oil adulterated with lipase-catalyzed interesterified lard. Food Chem., 2002, 76, 249-258.
54. Christie, WW. Gas chromatography and lipids. 1989.
55. Kyriakidis, NB; Katsiloulis, T. Calculation of iodine value from measurements of fatty acid methyl esters of some oils: Comparison with the relevant American Oil Chemists' Society method. J Am Oil Chem Soc, 2000, 77, 1235-1238.
56. Guillen, MD; Ruiz, A. Rapid simultaneous determination by proton NMR of unsaturation and composition of acyl groups in vegetable oils. Eur. J. Lipid Sci. Technol., 2003, 105, 688-696.
57. Señoráns, FJ; Ibañez, E. Analysis of fatty acids in foods by supercritical fluid chromatography. Anal. Chim. Acta, 2002, 465, 131-144.
58. Guillén, MD; Cabo, N. Characterization of edible oils and lard by fourier transform infrared spectroscopy. Relationships between composition and frequency of concrete bands in the fingerprint region. J Am Oil Chem Soc, 1997, 74, 1281-1286.
59. Baeten, V; Hourant, P; Morales, MT; Aparicio, R. Oil and Fat Classification by FT-Raman Spectroscopy. J. Agric. Food Chem., 1998, 46, 2638-2646.
60. Yang, H; Irudayaraj, J; Paradkar, MM. Discriminant analysis of edible oils and fats by FTIR, FT-NIR and FT-Raman spectroscopy. Food Chem., 2005, 93, 25-32.
61. Guillén, MD; Ruiz, A. High resolution 1H nuclear magnetic resonance in the study of edible oils and fats. Trends Food Sci. Technol., 2001, 12, 328-338.
62. Guillen, MD; Ruiz, A. Edible oils: discrimination by 1H nuclear magnetic resonance. J. Sci. Food Agric., 2003, 83, 338-346.
63. Van De Voort, FR; Sedman, J; Russin, T. Lipid analysis by vibrational spectroscopy. Eur. J. Lipid Sci. Technol., 2001, 103, 815-826.
64. Knothe, G; Kenar, JA. Determination of the fatty acid profile by 1H-NMR spectroscopy. Eur. J. Lipid Sci. Technol., 2004, 106, 88-96.
65. Hourant, P; Baeten, V; Morales, MT; Meurens, M; Aparicio, R. Oil and fat classification by selected bands of near-infrared spectroscopy. Appl. Spectrosc., 2000, 54, 1168-1174.
66. Rohman, A; Che Man, YB; Ismail, A; Hashim, P. Application of FTIR Spectroscopy for the Determination of Virgin Coconut Oil in Binary Mixtures with Olive Oil and Palm Oil. Am Oil Chem Soc, 2010, 1-6.
67. Lerma-García, MJ; Ramis-Ramos, G; Herrero-Martínez, JM; Simó-Alfonso, EF. Authentication of extra virgin olive oils by Fourier-transform infrared spectroscopy. Food Chem., 2010, 118, 78-83.
68. Rohman, A; Man, YBC. Fourier transform infrared (FTIR) spectroscopy for analysis of extra virgin olive oil adulterated with palm oil. Food Res. Int., 2010, 43, 886-892.
69. Guillen, MD; Ruiz, A. 1H nuclear magnetic resonance as a fast tool for determining the composition of acyl chains in acylglycerol mixtures. Eur. J. Lipid Technol., 2003, 105, 502-507.
70. Buchgraber, M; Ulberth, F; Emons, H; Anklam, E. Triacylglycerol profiling by using chromatographic techniques. Eur. J. Lipid Sci. Technol., 2004, 106, 621-648.
71. Parcerisa, J; Casals, I; Boatella, J; Codony, R; Rafecas, M. Analysis of olive and hazelnut oil mixtures by high-performance liquid chromatography-atmospheric pressure chemical ionisation mass spectrometry of triacylglycerols and gas-liquid chroma-tography of non-saponifiable compounds (tocopherols and sterols). J. Chromatogr., A 2000, 881, 149-158.
72. Cunha, SC; Oliveira, MBPP. Discrimination of vegetable oils by triacylglycerols evaluation of profile using HPLC/ELSD. Food Chem., 2006, 95, 518-524.
73. Aitzetmüller, K; Wessels, H; Werner, G. Unterscheidung von Palmölen und Palmöl-Fraktionen durch HPLC der Triglyceride. Fat Sci. Technol., 1988, 90, 442-447.
74. van Niekerk, PJ; Burger, AEC. The estimation of the composition of edible oil mixtures. J. Am. Oil Chem. Soc., 1985, 62, 531-538.
75. Alonso-Salces, RM; Héberger, K; Holland, MV; Moreno-Rojas, JM; Mariani, C; Bellan, G; Reniero, F; Guillou, C. Multivariate analysis of NMR fingerprint of the unsaponifiable fraction of virgin olive oils for authentication purposes. Food Chem., 2010, 118, 956-965.
76. Mortensen, A. Analysis of a complex mixture of carotenes from oil palm (Elaeis guineensis) fruit extract. Food Res. Int., 2005, 38, 847-853.
77. Rezanka, T; Olšovská, J; Sobotka, M; Sigler, K. The use of APCI-MS with HPLC and other separation techniques for identification of carotenoids and related compounds. Curr. Anal. Chem., 2009, 5, 1-25.
78. Schwartz, H; Ollilainen, V; Piironen, V; Lampi, A. Tocopherol, tocotrienol and plant sterol contents of vegetable oils and industrial fats. J. Food Compos. Anal., 2008, 21, 152-161.
79. Kamal-Eldin, A; Görgen, S; Pettersson, J; Lampi, A. Normal-phase high-performance liquid chromatography of tocopherols and tocotrienols -Comparison of different chromatographic columns. J. Chromatogr. A, 2000, 881, 217-227.
80. Ruperez, FJ; Martin, D; Herrera, E; Barbas, C. Chromatographic analysis of a-tocopherol and related compounds in various matrices. J Chromatogr A, 2001, 935, 45-69.
81. Dutta, PC; Normén, L. Capillary column gas-liquid chromatographic separation of Δ5-unsaturated and saturated phytosterols. J. Chromatogr., A 1998, 816, 177-184.
82. Gordon, MH; Griffith, RE. Steryl ester analysis as an aid to the identification of oils in blends. Food Chem., 1992, 43, 71-78.
83. Gordon, MH; Miller, LAD. Development of steryl ester analysis for the detection of admixtures of vegetable oils. JAOCS J Am Oil Chem Soc, 1997, 74, 505-510.
84. Aluyor, EO; Ozigagu, CE; Oboh, OI; Aluyor, P. Chromatographic analysis of vegetable oils: A review. Sci. Res. Essays, 2009, 4, 191-197.
85. Vichi, S; Romero, A; Tous, J; Tamames, EL; Buxaderas, S. Determination of volatile phenols in virgin olive oils and their sensory significance. J. Chromatogr., A 2008, 1211, 1-7.
86. Araghipour, N; Colineau, J; Koot, A; Akkermans, W; Rojas, J.M.M; Beauchamp, J; Wisthaler, A; Märk, T.D; Downey, G; Guillou, C; Mannina, L; Ruth, S.v. Geographical origin classification of olive oils by PTR-MS. Food Chem., 2008, 108, 374-383.
87. Cosio, MS; Ballabio, D; Benedetti, S; Gigliotti, C. Evaluation of different storage conditions of extra virgin olive oils with an innovative recognition tool built by means of electronic nose and electronic tongue. Food Chem., 2007, 101, 485-491.
88. van Ruth, SM; Rozijn, M; Koot, A; Garcia, RP; van der Kamp, H; Codony, R. Authentication of feeding fats: Classification of animal fats, fish oils and recycled cooking oils. Anim. Feed Sci. Technol., 2010, 155, 65-73.
89. Peña, F; Cárdenas, S; Gallego, M; Valcárcel, M. Direct olive oil authentication: Detection of adulteration of olive oil with hazelnut oil by direct coupling of headspace and mass spectrometry, and multivariate regression techniques. J. Chromatogr., A 2005, 1074, 215-221.
90. Man, YBC; Gan, HL; NorAini, I; Nazimah, SAH; Tan, CP. Detection of lard adulteration in RBD palm olein using an electronic nose. Food Chem, 2005,90, 829-835.
91. Juranovic Cindric, I; Zeiner, M; Steffan, I. Trace elemental characterization of edible oils by ICP-AES and GFAAS. Microchemical Journal, 2007, 85, 136-139.
92. Gonzálvez, A; Armenta, S; de la Guardia, M. Adulteration detection of argan oil by inductively coupled plasma optical emission spectrometry. Food Chem., 2010, 121, 878-886.
93. Zeiner, M; Steffan, I; Juranovic Cindric, I. Determination of trace elements in olive oil by ICP-AES and ETA-AAS: A pilot study on the geographical characterization. Microchem. J., 2005, 81, 171-176.
94. Benincasa, C; Lewis, J; Perri, E; Sindona, G; Tagarelli, A. Determination of trace element in Italian virgin olive oils and their characterization according to geographical origin by statistical analysis. Anal. Chim. Acta, 2007, 585, 366-370.
95. Camin, F; Larcher, R; Nicolini, G; Bontempo, L; Bertoldi, D; Perini, M; Schlicht, C; Schellenberg, A; Thomas, F; Heinrich, K; Voerkelius, S; Horacek, M; Ueckermann, H; Froeschl, H; Wimmer, B; Heiss, G; Baxter, M; Rossmann, A; Hoogewerff, JH. Isotopic and Elemental Data for Tracing the Origin of European Olive Oils. J. Agric. Food Chem., 2010, 58, 570-577.
96. Camin, F; Larcher, R; Perini, M; Bontempo, L; Bertoldi, D; Gagliano, G; Nicolini, G; Versini, G. Characterisation of authentic Italian extra-virgin olive oils by stable isotope ratios of C, O and H and mineral composition. Food Chem., 2010, 118, 901-909.
97. Joebstl, D; Bandoniene, D; Meisel, T; Chatzistathis, S. Identification of the geographical origin of pumpkin seed oil by the use of rare earth elements and discriminant analysis. Food Chem., 2010, 123, 1303-1309.
98. Juranovic, I; Breinhoelder, P; Steffan, I. Determination of trace elements in pumpkin seed oils and pumpkin seeds by ICP-AES. J. Anal. At. Spectrom, 2003, 18, 54-58.
99. Murillo, M; Benzo, Z; Marcano, E; Gomez, C; Garaboto, A; Marin, C. Determination of copper, iron and nickel in edible oils using emulsified solutions by ICP-AES. J. Anal. At. Spectrom., 1999, 14, 815-820.
100. Lo Coco, F; Ceccon, L; Circolo, L; Novelli, V. Determination of cadmium (II) and zinc (II) in olive oils by derivative potentiometric stripping analysis. Food Control, 2003, 14, 55-59.
101. Dugo, G; La Pera, L; Giuffrida, D; Salvo, F; Lo Turco, V. Influence of the olive variety and the zone of provenience on selenium content determined by cathodic stripping potentiometry (CSP) in virgin olive oils. Food Chem., 2004, 88, 135-140.
102. Anthemidis, AN; Arvanitidis, V; Stratis, JA. On-line emulsion formation and multi-element analysis of edible oils by inductively coupled plasma atomic emission spectrometry. Anal. Chim. Acta, 2005, 537, 271-278.
103. Kelly, S; Heaton, K; Hoogewerff, J. Tracing the geographical origin of food: The application of multi-element and multi-isotope analysis. Trends Food Sci. Technol., 2005, 16, 555-567.
104. O'Leary, MH. Carbon isotope fractionation in plants, Phytochem., 1981, 20, 553-567.
105. Rossell, JB. Stable Carbon Isotope Ratios in Establishing Maize Oil Purity. Fat Sci. Technol., 1994, 96, 304-308.
106. Woodbury, SE; Evershed, RP; Rossell, JB; Griffith, RE; Famell, P. Detection of Vegetable Oil Adulteration Using Gas Chromatography Combustion/lsotope Ratio Mass Spectrometry. Anal. Chem., 1995, 67, 2685-2690
107. Angerosa, F; Camera, L; Cumitini, S; Gleixner, G; Reniero, F. Carbon Stable Isotopes and Olive Oil Adulteration with Pomace Oil. J Agric Food Chem, 1997, 45, 3044-3048.
108. Angerosa, F; Bréas, O; Contento, S; Guillou, C; Reniero, F; Sada, E. Application of stable isotope ratio analysis to the characterization of the geographical origin of olive oils. J. Agric. Food Chem., 1999, 47, 1013-1017.
109. Kelly, SD; Rhodes, C. Emerging Techniques in Vegetable Oil Analysis Using Stable Isotope Ratio Mass Spectrometry. Grasas y Aceites, 2002, 53 (1), 34-44.
110. Mannina, L; Patumi, M; Proietti, N; Bassi, D; Segre, AL. Geographical characterization of Italian extra virgin olive oils using high-field 1H NMR spectroscopy. J. Agric. Food Chem., 2001, 49, 2687-2696.
111. Rezzi, S; Axelson, DE; Héberger, K; Reniero, F; Mariani, C; Guillou, C. Classification of olive oils using high throughput flow 1H NMR fingerprinting with principal component analysis, linear discriminant analysis and probabilistic neural networks. Anal. Chim. Acta, 2005, 552, 13-24.
112. Petrakis, PV; Agiomyrgianaki, A; Christophidou, S; Spyros, A; Dais, P. Geographical Characterization of Greek Virgin Olive Oils (Cv. Koroneiki) Using 1H and 31P NMR Fingerprinting with Canonical Discriminant Analysis and Classification Binary Trees. J Agric. Food Chem., 2008, 56, 3200-3207.3
113. Zhang, BL; Trierweiler, M; Jouitteau, C; Martin GJ. Consistency of NMR and mass spectrometry determinations of natural abundance site specific carbon isotope ratios. The case of glycerol. Anal. Chem., 1999, 71, 2301-2306.
114. Ibañez, E.; Cifuentes, A. New analytical techniques in food science. Cr. Rev. Food Sci. Nutr., 2001, 41 (6), 413-450.
115. Kerstel E; Gianfrani, L. Advances in laser-based isotope ratio measurements: Selected applications. Appl. Phys. B, 2008, 92, 439-449.
116. Zare, RN; Kuramoto, DS; Haase, C; Tan, SM; Crosson, ER; Saad, NMR. High-precision optical measurements of 13C/12C isotope ratios in organic compounds at natural abundance. PNAS, 2009, 106 (27), 10928-10932.
117. Gryson, N; Ronsse, F; Messens, K; De Loose, M; Verleyen, T; Dewettinck, K. Detection of DNA during the refining of soybean oil. J. Am. Oil Chem. Soc., 2002, 79, 171-174.
118. Consolandi, C; Palmieri, L; Severgnini, M; Maestri, E; Marmiroli, N; Agrimonti, C; Baldoni, L; Donini, P; De Bellis, G; Castiglioni, B. A procedure for olive oil traceability and authenticity: DNA extraction, multiplex PCR and LDR-universal array analysis. Eur. Food Res. Technol., 2008, 227, 1429-1438.
119. Zhang, LI; Wu, G; Wu, Y; Cao, Y; Xiao, L; Lu, C. The gene MT3-B can differentiate palm oil from other oil samples. J. Agric. Food Chem., 2009, 57, 7227-7232.
120. Castilho, A; Vershinin, A; Heslop-Harrison, JS. Repetitive DNA and the chromosomes the genome of oil palm (Elaeis guineensis). Ann. Bot., 2000, 85, 837-844.
121. Billotte, N; Risterucci, AM; Barcelos, E; Noyer, JL; Amblard, P; Baurens, FC. Development, characterisation, and across-taxa utility of oil palm (Elaeis guineensis Jacq.) microsatellite markers. Genome, 2001, 44, 413-425.
122. Barcelos, E; Amblard, P; Berthaud, J; Seguin, M. Genetic diversity and relationship in American and African oil palm as revealed by RFLP and AFLP molecular markers. Pesqui. Agropecu. Bras., 2002, 37, 1105-1114.
123. Cseháti, T; Forgács, E; Deyl, Z; Miksik, I. Chromatography in authenticity and traceability tests of vegetable oils and dairy products: A review. Biomed. Chromatogr., 2005, 19, 183-190.
124. Van Niekerk, PJ; Hasty, RA. Optimization of a technique for the estimation of the composition of edible oil blends. Anal. Chim. Acta, 1989, 223, 237-246.
125. Hajimahmoodi, M; Vander Heyden, Y; Sadeghi, N; Jannat, B; Oveisi, MR; Shahbazian, S. Gas-chromatographic fatty-acid fingerprints and partial least squares modeling as a basis for the simultaneous determination of edible oil mixtures. Talanta, 2005, 66, 1108-1116.
126. Zhang, G; Ni, Y; Churchill, J; Kokot, S. Authentication of vegetable oils on the basis of their physico-chemical properties with the aid of chemometrics. Talanta, 2006, 70, 293-300.
127. Husain, S; Devi, KS; Krishna, D; Reddy, PJ. Characterization and identification of edible oil blends and prediction of the composition by artificial neural networks -A case study. Chemometr. Intell. Lab. Syst., 1996, 35, 117-126.
128. Marikkar, JMN; Ghazali, HM; Che Man, YB; Peiris, TSG; Lai, OM. Distinguishing lard from other animal fats in admixtures of some vegetable oils using liquid chromatographic data coupled with multivariate data analysis. Food Chem, 2005, 91, 5-14.