Lisa Mauers research lab at Purdue University has tested a variety of oils for purity – from cod liver to vegetable and every imaginable oil in between. Mauer and her research team used infrared spectroscopy and statistical analysis to classify samples of dietary supplement oils, as well as common food oils. (Agricultural Communications photo/Tom Campbell)
Purdue University researchers have discovered a faster, less expensive method to test the quality and purity of dietary supplement oils, such as flax seed, borage seed and grape seed oil, often touted as cures for many human maladies.
The research results are published in the September issue of the Journal of Agricultural and Food Chemistry and on the journal’s Web site.
"This study brings analytical chemistry, food science, nutritional sciences and consumer interest together," said Lisa Mauer, assistant professor of food science. "Consumers want the salad dressing brand they buy to taste the same every time. The same is true for special types of oils, which are more expensive than a general cooking oil. You expect what you buy to be high quality and contain what is on the label."
Susan A. Steeves | Purdue University
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