Detection and quantification of mineral oil adulteration in coconut oil via ATR-FTIR

Coconut oil is a vital component of daily culinary practices. In recent years, due to heightened
demand in both domestic and global markets, consistent reports of adulteration with
substandard ingredients have emerged. Adulteration in coconut oil is widespread, with
contaminants such as mineral oils, palm olein, and other lower-cost edible oils being frequently
detected. The consumption of contaminated coconut oil and trans-fats in the human diet has
been linked to adverse health effects, including cardiovascular diseases, digestive disorders,
and even cancer. This review aims to summarize the various adulterants found in coconut oil
and ghee, their detection techniques, and the harmful effects associated with them. It also
provides an overview of regulatory compliance and technological approaches available for
detection. Current detection technologies for identifying adulteration in coconut oil include
chromatography, spectroscopy, biochemical methods, and the use of high-precision analytical
instruments. The presence of adulterants in coconut oil undermines societal integrity and
ethical standards. Therefore, raising consumer awareness is essential for effectively combating
these adulterations