Method of fluorescence polarization for a new alternative tool for investigation of cooking oil and lard

Mapping Various Cooking Oil using Fluorescence Polarization

“…The difference of our method with fluorescence spectroscopy or GCMS method is very clear, that we use simply direct measurement of polarization angle. The new finding of our previous reports shows that the symmetry polarization between polarizer's angle  from 0-90 and from 90-180 gives interesting results such as characteristics values of  at  = 0, at  = 90, critical value of c where the polarization tends to zeroand also the average value of Avg [1]. From our previous works [1,2], the obtained data and its expression of the results are very possible to be developed for various types of oils, their quality and halal cases, and therefore it is still to be improved.…”

“…The overall models described before are better than the previous results [1,2], by means we can combine the modified models such as: (1) a pair of mapping using axis 0 vs. c and axismin vs. c; (2) a pair of mapping using axis P vs. c and axismin vs. c; (3) a pair of modified mapping using axis -vs. c and axismin vs. c; or (4) a pair of modified mapping using axis + vs. c and axismin vs. c.The later model in average shows much better than others. This map seems capable to group various vegetable oils or animal oils, to differentiate vegetable oils from animal oils, and to develop a testing lard contamination for halal case.…”

“…critical value c,polarization angle 0 (at  = 0), peak polarization angle P (at  = 90), and minimum polarization angle min in which ctakes place. In our previous reports, we have used average polarization angle Avg vs. critical value cand it has shown an interesting map of cooking oils, but the samples were only canola oil, chicken oil, and lard [1]. In this report, although some oils can be mapped and distinguished significantly, however some others show similar results with each other such as olive and soybean that have the same c = 10, and Corn, palm and chicken clearly have the same c = 20.…”

“…The model of map using axis+ vs. c seems more advantage than using axis -vs. c since we have already known from table 2 that in average the value + will group each type of cooking oil relatively more significant than the value -. It should be noticed that we cannot only use Avg vs. c [1], and in this method it should be modified using + (or -) vs. c for all samples and its derivation of + vs. c for vegetable oils.…”

“…Fluorescence polarization of light is simply defined as a change of polarization angle of incoming light due to fluorescence scattering. The change of light polarization through fluorescence method in sample of cooking oils has been very interesting and considered as new finding in our works [1,2], because we have used direct measurement of change of polarization angle between fluorescence light and the incoming light for determination of cooking oil quality and it has provided more significant results than standard methods. The direct measurement of change polarization angle is an unusual method for cooking oil quality testing due to very small polarization.…”