Contribution of electro-optics effect on canola oil as a new alternative method for determination of oil quality using transmission and fluorescence polarization

Abstract

In this paper we studied contribution of electro-optics effect for evaluation of canola oil quality using transmission and fluorescence polarization. The samples were two different quality of canola oils, i.e. edible canola and expired canola based on the date of expiration at the time of measurement. The physical variable of polarization angle was measured using a pair of polarizers from a 532 nm of green pointer laser. The electro-optics effect was produced by applying high DC voltage 0-9 kV on samples. The result shows that the change of polarization angle of expired oil is greater than the good one for both transmission and fluorescence. The increasing polarization angle is accompanied by increasing saturated FAs and decreasing polyunsaturated FAs simultaneously, in agreement with our previous reports.The fluorescence polarization is dependent on the polarizer’s angle of incoming light and has average angle greater than transmission light. The electro-optic fluorescence is twice as electro-optics transmission due to possibly coupling between pure scattering and fluorescence together, in which large size of TG molecules play an important role into the light scattering and fluorescence perpendicular to the incoming light.This fluorescence light method provides more accurate measurement that transmission light and seems powerful comparison to the other spectroscopy methods.

Characteristics of Palm Oil and Animal Oil Based on Relative Dissociation Energy Using Electrooptic Polarization

“…The value  vs. V is polynomial in 2 nd order as has been obtained also in our previous study [18][19][20][21][22] as nonlinear optics characteristics. The value /V, which is supposedly proportional to the potential energy of Lenard-Jones, is very surprising.…”

“…Through the electrooptic effect, it has been known that nonlinear optics in cooking oils can also be observed by measuring the change of light polarization, and this opens up new horizons and potential possibilities in the development of cooking oil quality evaluation along with the study of the interaction of light with matter [15][16][17][18][19][20][21][22]. Since the oil quality parameters accompanied by their methods or instruments are usually too many and complex, then there needs to be such a new idea that it is possible to obtain a single quality parameter [16,17].…”

Determination of relative dissociation energy from electro-optics as a new single-proposed parameter of vegetable oil quality

“…The increasing average polarization angle from C1 to C4 in fig. 3 describes the decreasing oil quality and provides important information of the developing saturated fatty acids and decreasing unsaturated fatty acids simultaneously, as reported also in our previous work [8]. The natural polarization (i.e.…”