Multivariate analysis for detecting adulteration in edible oil: A review

FATS serves as a Energy store and FDA recommends about 30% calories of human diet can be from fats. Edible oil is a major source of FAT, where the quality of the oil cannot be compromised. As the demand increases, adulteration of edible oil with cheaper oil is also prevalent. Simple chemical methods can be used to detect adulteration but they are not accurate. So to determine, authenticate the micro and macro components, chromatographic and spectrometric analysis of the edible oil is employed. The complex data from the above instruments are further modelled using Multivariate techniques such as PCA, PLSDA, Cluster Analysis etc. The various techniques and methodology employed for detecting edible oil adulteration are discussed.