Synchronous Fluorescence Spectroscopy: Tool for Monitoring Thermally Stressed Edible Oils

Abstract

Total synchronous fluorescence spectra are proposed for monitoring edible oils during thermal stress. Synchronous fluorescence spectra obtained at an 80 nm wavelength interval combined with principal component analysis are suitable for classification of vegetable oil deterioration. Spectroscopic features in the range of 300-500 nm have been used for extra virgin olive, olive pomace, and sesame oil and the range of 320-520 nm has been used for corn, soybean, sunflower, and a commercial blend of oils. The score in the first two principal components explains 91.1% of the data matrix variance for extra virgin olive, sesame, and olive pomace oil and 89.3% for corn, soybean, sunflower, and the commercial blend of oils. The objective of this study is to develop a rapid method for the prediction of edible oil quality during thermal stress. Spectroscopic changes are indicative of oxidative deterioration as measured through wet chemistry methods: peroxide value, p-anisidine value, totox value, and radical-scavenging capacity.