Results presented in this paper show the ability to analyze vegetable oils with very cheap and easy method based on fluorescence spectroscopy. We have recorded, with a very simple experimental set up, fluorescence spectra for several vegetable oils at excitation wavelength <i>λ<sub>ex</sub></i> = 370 nm. After deconvolution, using a Lorentzian profile, and identification of the stripes forming the spectra, a normalization of the intensities was made with respect to the vitamin E band with <i>λ</i>= 525 nm taken as reference. A statistical method based on Principal Component Analysis (PCA) is used to emphasize differences between refined and unrefined oils. We also noticed a significant difference between fluorescence of the argan cosmetic oil and edible argan oil due to the heating of the second one during its preparation. Stability to thermal oxidation of high oleic sunflower oil compared to the extra virgin olive, argan cosmetic and refined corn oils is also shown
A simple setup using a 365‐nm light‐emitting diode coupled to a USB spectrometer through an optical fiber, in a front‐face fluorescence configuration, was used to investigate the heat‐induced deterioration of virgin olive oil at different heating temperatures and times. The samples were heated for 30, 60, 120 and 180 min for every temperature setting of 140, 160 and 180 °C, respectively. Two important results are reported in this article. First, a neo‐formed compound around 665 nm due to the degradation of chlorophyll was observed. This new peak was attributed to pyropheophytins. The second result showed an important rise of the peak around 489 nm, which corresponded to the oxidation products. The correlation obtained between the peroxide value and the 489 nm peak using principal component analysis revealed the mechanism of the oxidation process. It further showed that the peak around 489 nm is a direct consequence of the degradation of hydroperoxide.
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