The compositional characterisation of Romanian grape seed oils using spectroscopic methods

Area of Science:

• Analytical Chemistry
• Food Science
• Spectroscopy

Background:

• Grape seed oil is a valuable product, but its authenticity can be compromised by adulteration with cheaper oils.
• Accurate compositional characterization is crucial for quality control and consumer trust in edible oils.

Purpose of the Study:

• To develop a direct analytical method for grape seed oil composition using (1)H NMR spectroscopy.
• To differentiate grape seed oil from common edible oils (sunflower, soybean, linseed, rapeseed) using spectroscopic data.
• To assess the potential of chemometric methods, specifically Principal Component Analysis (PCA), for grape seed oil authenticity control.

Main Methods:

• Direct analysis of grape seed oil triglycerides using proton nuclear magnetic resonance ((1)H NMR) spectroscopy.
• Utilized Fourier-transform infrared (FT-IR) spectroscopy for complementary spectral data.
• Applied chemometric techniques, including systems of equations and Principal Component Analysis (PCA), to spectral data for compositional analysis and differentiation.

Main Results:

• Successfully established the composition of grape seed oils based on four classes of fatty acids using (1)H NMR and chemometrics.
• Demonstrated that (1)H NMR and FT-IR spectral data can effectively distinguish grape seed oils from common oils.
• Principal Component Analysis (PCA) showed significant potential for the authenticity control of grape seed oils against common adulterants.

Conclusions:

• Proton nuclear magnetic resonance ((1)H NMR) spectroscopy offers a direct and effective method for grape seed oil compositional analysis.
• The combination of (1)H NMR, FT-IR, and chemometrics (PCA) provides a robust approach for verifying the authenticity of grape seed oil.
• This methodology can be applied to ensure the quality and integrity of grape seed oil in the food industry.