Food research international (Ottawa, Ont.)Plant OilsFood ContaminationPrincipal Component AnalysisSupport Vector MachineDiscriminant Analysis
Chemometric tools combined with excitation-emission matrix fluorescence for the identification and quantification of adulterations in Pequi oil.
Flávia Luísa L Moura, Jorge Luís O Santos, Adelmo S de Souza, Vinícius Coelho, Heveson Lima, Marcos Levi C M Dos Reis, Fábio de Souza Dias
Published: 202510.1016/j.foodres.2025.117419
Abstract
Pequi oil, extracted from the pulp of the pequi fruit, is a high-value edible oil native to the Brazilian Cerrado. It is frequently targeted for adulteration with lower-cost vegetable oils due to its high economic value. This study presents a novel,…
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