Detection of adulteration in Moroccan and Egyptian sesame oil using Isotopic analysis and Infrared spectroscopy

Sesame oil is frequently targeted for adulteration by blending it with lower-cost oils, compromising its quality and authenticity. This study investigates the efficiency of isotopic analysis (δ13C) and Fourier Transform Infrared Spectroscopy (FTIR) in detecting adulteration in Moroccan and Egyptian sesame oils. The δ13C values of pure sesame oils varied based on their geographical origin, with Moroccan and Egyptian oils exhibiting values of -28.92‰ and -29.14‰, respectively. Adulteration with paraffin and table oils led to notable isotopic shifts proportional to the blending ratios. Specifically, pure paraffin oil displayed a δ13C value of -27.32‰, while table oil presented a value of -38.99‰. Mixtures with soybean oil revealed significant decreases in δ13C values, whereas mixtures with corn oil demonstrated a positive correlation between blending ratios and δ13C values.The combination of isotopic analysis and FTIR spectroscopy proved highly effective for identifying adulterated blends, offering a robust tool for detecting food fraud. When integrated into routine quality control procedures, these techniques can reliably ensure the authenticity and quality of sesame oils, protect consumer rights, and reinforce trust in the edible oil market.