Background
Vegetable oils are essential ingredients in the food industry, and because of availability and/or value, they can be adulterated with a consequent decrease in the nutritional value of the finished product, and quality/safety issues. Several chromatographic techniques coupled with mass spectrometry, nuclear magnetic resonance, and high-resolution thin-layer chromatography have been used to monitor the authenticity of oils and fats, but they are time-consuming and expensive. In this study, Fourier Transform-Near Infrared (FT-NIR) spectroscopy and RapidOxy were evaluated to monitor oil authenticity. FT-NIR measures the transmission absorption of NIR light in oil samples. While RapidOxy measures the oxygen consumption rate of oil samples in a rapid oxidation condition. They are both benchtop rapid instruments and no sample preparation is required.