Use of Raman spectroscopy for determining erucic acid content in canola oil

Velioglu S. D. , TEMİZ H. T. , Ercioglu E., Velioglu H. M. , TOPCU A. , BOYACI İ. H.

FOOD CHEMISTRY, vol.221, pp.87-90, 2017 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 221
  • Publication Date: 2017
  • Doi Number: 10.1016/j.foodchem.2016.10.044
  • Title of Journal : FOOD CHEMISTRY
  • Page Numbers: pp.87-90


This study presents a novel method to determine erucic acid in canola oil samples by using Raman spectroscopy and chemometric analysis. The oil mixtures were prepared at various concentrations of erucic acid ranging from 0% to 33.56% (w/w) through binary combinations of different oils. In order to predict erucic acid content, Raman spectroscopy and GC results were correlated by means of partial least squares analysis. High coefficient of determination values was obtained for both calibration and validation data sets, which are 0.990 and 0.982, respectively. The results of the present study reveal the potential of Raman spectroscopy for rapid determination (45 s) of erucic acid in canola oil. Further research would be useful to improve the method to put it forward as an alternative to GC in the erucic acid analysis. (C) 2016 Elsevier Ltd. All rights reserved.