References
- [1] M. Shahbandeh, “Production volume of palm oil worldwide from 2012/13 to 2018/19 (in million metric tons)”, retrieved on 15 July 2019 at https://www.statista.com/statistics/613471/palm-oil-production-volumeworldwide/
- [2] O.I. Mba, M.J. Dumont, and M. Ngadi, “Palm oil: Processing, characterization and utilization in the food industry – A review”, Food Bioscience, Vol. 10, Pp. 26–41, 2015.10.1016/j.fbio.2015.01.003
- [3] J.M. Park, and J.M. Kim, “Monitoring of used frying oils and frying times for frying chicken nuggets using peroxide value and acid value”, Korean Journal for Food Science of Animal Resources, Vol. 36, Pp. 612–616, 2016.10.5851/kosfa.2016.36.5.612511242327857536
- [4] K. Jaarin, N. Masbah, and Y. Kamisah, “Heated oil and its effect on health”, In Food quality: balancing health and disease, Handbook of Food Bioengineering, Pp. 315-337, 2018.10.1016/B978-0-12-811442-1.00010-9
- [5] P.Y. Tan, and K.T. Teng, “Effects of oxidised oils on inflammation-related cancer risk”, Journal of Oil Palm Research, Vol. 31, Pp. 1–13, 2019.
- [6] S. Karimi, M. Wawire, and F.M. Mathooko, “Impact of frying practices and frying conditions on the quality and safety of frying oils used by street vendors and restaurants in Nairobi, Kenya”, Journal of Food Composition and Analysis, Vol. 62, Pp. 239–244, 2017.10.1016/j.jfca.2017.07.004
- [7] K. Ganesan, K. Sukalingam, and B. Xu, “Impact of consumption of repeatedly heated cooking oils on the incidence of various cancers- A critical review”, Critical Reviews in Food Science and Nutrition, Vol. 59, Pp. 488–505, 2017.10.1080/10408398.2017.137947028925728
- [8] A. Vijaindren, Sunday Spotlight: Worry over consuming unhealthy, reused oil. New Straits Times, July 2019 at https://www.nst.com.my/news/2016/11/188244/sunday-spotlight-worry-over-consuming-unhealthy-reused-oil, 2016.
- [9] M. Riggs, “China’s Frightening, Unpleasant Cooking- Oil Scandal”, The Atlantic, retrieved on 15 at https://www.theatlantic.com/china/archive/2013/10/chinas-frightening-unpleasant-cooking-oil-scandal/281000/, 2013.
- [10]T.T. Ng, P.K. So, B. Zheng, and Z.P. Yao, “Rapid screening of mixed edible oils and gutter oils by matrix- assisted laser desorption/ionization mass spectrometry”, Analytica Chimica Acta, Vol. 884, Pp. 70-76, 2015.10.1016/j.aca.2015.05.01326073811
- [11]J. Tan, R. Li, Z.T. Jiang, S.H. Tang, Y. Wang, M. Shi, Y.Q. Xiao, B. Jia, T.X. Lu, and H. Wang, “Synchronous front- face fluorescence spectroscopy for authentication of the adulteration of edible vegetable oil with refined used frying oil”, Food Chemistry, Pp. 274-280, 2017.10.1016/j.foodchem.2016.08.05327664635
- [12]G. Cao, C. Ding, D. Ruan, Z. Chen, H. Wu, Y. Hong, and Z. Cai, “Gas chromatography-mass spectrometry-based profiling reveals six monoglycerides as markers of used cooking oil”, Food Control, Vol. 96, Pp. 494 – 498, 2019.10.1016/j.foodcont.2018.10.013
- [13]R. Hu, T. He, Z. Zhang, Y. Yang, and M. Liu, “Safety analysis of edible oil products via Raman spectroscopy”, Talanta, Vol. 191, 324–332, 2019.10.1016/j.talanta.2018.08.07430262067
- [14]Y. Li, T. Fang, S. Zhu, F. Huang, Z. Chen, and Y. Wang, “Detection of olive oil adulteration with waste cooking oil via Raman spectroscopy combined with iPLS and SiPLS”, Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, Vol. 189, Pp. 37–43, 2018.10.1016/j.saa.2017.06.04928787625
- [15]Y. Chen, Q. Luo, J. Wang, and X. Zheng, “Rapid identification and characterization of recovered edible oil, based on raman and near-infrared spectroscopy”, In 3rd International Conference on Modelling, Simulation and Applied Mathematics, Vol. 160, Pp. 321–324, 2018.10.2991/msam-18.2018.67
- [16]F. Huang, Y. Li, H. Guo, J. Xu, Z. Chen, J. Zhang, and Y. Wang, “Identification of waste cooking oil and vegetable oil via Raman spectroscopy”, Journal of Raman Spectroscopy, Vol. 47, P p. 860–864, 2016.10.1002/jrs.4895
- [17]H. Vašková, and M. Buckova, “Multivariate study of raman spectral data of edible oils”, WSEAS Transactions on Environment and Development, Vol. 14, Pp. 226–232, 2018.
- [18]S.D. Velioglu, E. Ercioglu, H.T. Temiz, H.M. Velioglu, A. Topcu, and I.H. Boyaci, “Raman spectroscopic barcode use for differentiation of vegetable oils and determination of their major fatty acid composition”, Journal of the American Oil Chemists Society, Vol. 93, Pp. 627–635, 2016.10.1007/s11746-016-2808-7
- [19]N. Ibrahim, S.A. Aziz, and N. Hashim, “Oil quality monitoring during deep fat frying using Raman spectroscopy”, Acta Horticulturae, Vol. 1152, Pp. 307–312, 2017.
- [20]G.K. Souza, A. Diório, G. Johann, M.C.S. Gomes, A.M. Pomini, P.A. Arroyo, and N.C. Pereira, “Assessment of the physicochemical properties and oxidative stability of kernel fruit oil from the acrocomia totai palm tree”, Journal of the American Oil Chemists Society, Vol. 96, Pp. 51–61, 2019.10.1002/aocs.12175
- [21]H. Ali, H. Nawaz, M. Saleem, F. Nurjis, and M. Ahmed, “Qualitative analysis of desi ghee, edible oils, and spreads using Raman spectroscopy”, Journal of Raman Spectroscopy, Vol. 47, Pp. 706–711, 2016.10.1002/jrs.4891
- [22]J.Y. Lee, J.H. Park, H. Mun, W.B. Shim, S.H. Lim, and M.G. Kim, “Quantitative analysis of lard in animal fat mixture using visible Raman spectroscopy”, Food Chemistry, Vol. 254, P p. 109–114, 2018.10.1016/j.foodchem.2018.01.18529548429
- [23]N. Ahmad, and M. Saleem, “Raman spectroscopy based characterization of desi ghee obtained from buffalo and cow milk”, International Dairy Journal, Vol. 89, Pp. 119–128, 2019.10.1016/j.idairyj.2018.08.013
- [24]K. Czamara, K. Majzner, M.Z. Pacia, K. Kochan, A. Kaczor, and M. Baranska, “Raman spectroscopy of lipids: a review”, Journal of Raman Spectroscopy, Vol. 46, Pp. 4–20, 2015.10.1002/jrs.4607
- [25]F. Kwofie, B.K. Lavine, J. Ottaway, and K. Booksh, “Incorporating brand variability into classification of edible oils by Raman spectroscopy”, Journal of Chemometrics, Pp. 1-14, 2019.10.1002/cem.3173
- [26]W. Gong, R. Shi, M. Chen, J. Qin, and X. Liu, “Quantification and monitoring the heat- induced formation of trans fatty acids in edible oils by Raman Spectroscopy”, Journal of Food Measurement and Characterization, Vol. 13, Pp. 2203–2210, 2019.
- [27]R. Nokkaew, V. Punsuvon, T. Inagaki, S. Tsuchikawa, “Determination of carotenoids and dobi content in crude palm oil by spectroscopy techniques: comparison of raman and FT-NIR spectroscopy”, International Journal of GEOMATE, Vol. 55, Pp. 92 – 98, 2019.10.21660/2019.55.4813
- [28]M. De Géa Neves, and R.J. Poppi, “Monitoring of adulteration and purity in coconut oil using raman spectroscopy and multivariate curve resolution”, Food Analytical Methods, Vol. 11, Pp. 1897–1905, 2017.
- [29]N.N.Y. Karacaglar, T. Bulat, I.H. Boyaci, and A. Topcu, “Raman spectroscopy coupled with chemometric methods for the discrimination of foreign fats and oils in cream and yogurt”, Journal of Food and Drug Analysis, Vol. 27, Pp. 101–110, 2019.10.1016/j.jfda.2018.06.00830648563