Characterization of Vegetable Oils by Fluorescence Spectroscopy

Abstract

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

Front-Face Fluorescence Using UV-LED Coupled to USB Spectrometer to Discriminate between Virgin Olive Oil from Two Cultivars

“…The aim of PCA is to reduce the large number of parameters influencing the measures to a much smaller number of principal components (PCs) that capture the vast majority of variance in the data. This approach considerably reduces the dimensionality of the original data, enabling effective visualization, regression and classification of multivariate data [16]. For the PCA, samples were considered as individuals while the variables were the normalized fluorescence intensities (R_1, R_2, R_3), PV, K 232 , K 270 and Acidity.…”

“…Consequently, VOO spectrum shows several broad emission peaks. To highlight the main emission peaks, a deconvolution is performed for each fluorescence spectrum of VOO according to the method described in our previous works [17]. [18].…”

Characterisation of cow and buffalo ghee using fluorescence spectroscopy

“…This study was planned to characterise buffalo and cow ghee and the detection of their adulteration using Fluorescence spectroscopy. It has proved to be a nondestructive and efficient tool for the analysis of beta‐carotene in milk and edible oils (Sikorska et al ; Kongbonga et al ; Ullah et al ), and monitoring the manufacturing processes of dairy products (Andersen and Mortensen ; Karoui and Blecker ; Ahmad et al ; Shaikh and O’Donnell ). Furthermore, the presence of vitamins A, B 12 , D, E, K and CLA was investigated in both ghee types through a comparative analysis of their spectra.…”

Analysis of Australian Beers Using Fluorescence Spectroscopy

“…Fluorescence and quenching phenomena of foodstuffs can make up a complex fingerprint of the sample. Fluorescence spectroscopy applied directly on food samples has among others been suggested for analysis of sugar [7], yoghurt [8], cheese [9], oils [10,11], honey [12] and distilled beverages [13]. Yet the use of fluorescence spectroscopy for beer analysis has only been investigated by a few.…”