Effect of fluorescent light and light emitting diode illumination on volatile profiles of vegetable oils

Abstract

Volatile compounds from vegetable oils under lighting emitting diode (LED) illumination were analyzed during 12 weeks of storage using different containers. Pattern changes in volatile compounds were analyzed using an electronic nose based on MS. Vegetable oils were more influenced by container type than by illumination. The greatest change in volatile compounds was observed with use of polyethylene (PE) bottles. Amber bottles provided a light blocking effect during early stages of storage that decreased in strength after 12 weeks. Volatile components of vegetable oils were most influenced under fluorescent and blue LED illumination. In contrast, least changes in volatile contents was observed under red and green LED illumination. Appropriate LED colors and container types can provide good quality vegetable oil under a distribution chain system.

Effects of LED exposure on the sensory properties of soybean oil

“…The best estimate threshold for detecting LED exposure in soybean oil was 31.5 h (Figure 2). While it is well established that soybean oil is prone to oxidation, that occurring from light seems to previously have focused on much longer time scales, usually months (Azeredo et al., 2004; Dong et al., 2016; Park et al., 2013; Pascall et al., 1995; Pignitter et al., 2014; Walallawita et al., 2016). This suggests that the soybean oil reaching consumers is of a different sensory quality than how it is intended to be used.…”