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Differential scanning calorimetry for authentication of edible fats and oils - What can we learn from the past to face the current challenges?

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cris.virtual.author-orcid0000-0003-4755-744X
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cris.virtual.author-orcid0000-0003-3964-8093
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cris.virtualsource.author-orcide2cdc4d2-9df9-458f-87ff-76bb71cfa6dc
dc.abstract.enFats and oils authentication has become an important issue recently, due to the growing interest in consumption of cold-pressed oils. Therefore, it is becoming more and more difficult to maintain official control over the growing assortment of new cold-pressed oils. Authenticity of plant oils is also an important issue for religious or cultural reasons.This review article focuses on the application of differential scanning calorimetry (DSC) in the field of assessing authenticity of various fats and oils (e.g. olive oil, palm oil, confectionery fats, butter). Extra virgin olive oil (EVOO) is the most comprehensively tested oil by means of the DSC technique in terms of the authenticity of origin as well as the adulteration with foreign oils. In most of the studies on DSC applicability for authentication, crystallization and melting curves were analyzed by the conventional DSC, although other modified DSC methods were also applied, such as isothermal freezing, modulated temperature DSC (MT-DSC) and fast DSC. However, the most promising are the melting profiles, which, due to the complexity of transitions, need advanced chemometric tools as well as tools for peaks deconvolution. The future prospect of using DSC in the authenticity assessment lies also in the use of DSC techniques along with other complementary chromatographic or spectroscopic techniques.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Zarządzania Jakością i Bezpieczeństwem Żywności
dc.contributor.authorIslam, Mahbuba
dc.contributor.authorBełkowska, Liliana
dc.contributor.authorKonieczny, Piotr
dc.contributor.authorFornal, Emilia
dc.contributor.authorTomaszewska-Gras, Jolanta
dc.date.access2026-03-09
dc.date.accessioned2026-03-09T08:04:46Z
dc.date.available2026-03-09T08:04:46Z
dc.date.copyright2022-06-15
dc.date.issued2022
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if3,6
dc.description.number2
dc.description.points140
dc.description.versionfinal_published
dc.description.volume30
dc.identifier.doi10.38212/2224-6614.3402
dc.identifier.eissn2224-6614
dc.identifier.issn1021-9498
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/7710
dc.identifier.weblinkhttps://www.jfda-online.com/journal/vol30/iss2/2/
dc.languageen
dc.relation.ispartofJournal of Food and Drug Analysis
dc.relation.pagesart. 2
dc.rightsCC-BY-NC-ND
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.encrystallization profiles
dc.subject.endifferential scanning calorimetry
dc.subject.enedible oils
dc.subject.enmelting profiles
dc.subtypeReviewArticle
dc.titleDifferential scanning calorimetry for authentication of edible fats and oils - What can we learn from the past to face the current challenges?
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue2
oaire.citation.volume30