This systematic literature review (USD$49 purchase required) covers 60 years of scientific publications from 1965 – 2025. It includes national and international regulatory specifications for edible oils, including food safety standards, but is restricted to documents in English language.
The review lists common and emerging adulterants in edible oils.
The authors critically evaluate available detection approaches, including chemical assays, chromatographic and spectroscopic techniques, sensor-based systems, and molecular biology-based methods. They discuss the advantages and limitations of each method.
The review highlights the complementary roles of low-cost screening tools and advanced analytical technologies and emphasizes the need for continuous methodological innovation and robust regulatory frameworks to ensure effective oil authentication, consumer protection, and public health safety. However, with the advent of new adulteration methods that are not detectable with conventional quality parameters, continuous improvements and regulations are essential.
