Elemental iodine determination by ICP-MS and carbon isotope analysis by EA-IRMS were jointly employed to identify recycled cooking oil from edible oils. Iodine in 204 oils demonstrated that recycled cooking oils can be distinguished from soybean oil, maize oil, rapeseed oil, groundnut oil, sunflower oil and olive oil. It is proposed to use total iodine analysis as the primary screening method and the carbon isotope ratio measurement as a secondary method for confirmation and verification.

Read the full abstract at: http://link.springer.com/article/10.1007/s11746-015-2726-0

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