AbstractBackgroundThe first application of liquid‐phase broadband cavity‐enhanced absorption spectroscopy (BBCEAS) measurements in food science was made to determine the presence of iron and copper metal in some edible oils. Metal ions in trace amounts, such as iron and copper, have an effect on the oxidative stability of edible oils. The creation of unwanted chemicals is accelerated in the presence of transition metals such as iron and copper, which act as a catalyst in the decomposition of hydrogen peroxides. In general, the rate of oxidation of edible oils can be accelerated, even with trace levels of metal ions. This has an effect on the flavour, odour, and taste of edible oils. As a result, it is critical to determine trace metal concentrations when evaluating oil quality in terms of freshness, stability, and storage.ResultsIn this work, for the first time, Iron and copper metal were detected in olive oil, sunflower oil, frying rapeseed oil, cold‐pressed olive oil, and cold‐pressed rapeseed oil samples using BBCEAS. Sensitivity and limit of detection (LOD) of conventional spectrophotometer of analysis have been reported as 4.42 × 10−4 cm−1 Hz−½ and 3.3 × 10−2 for Iron and 4.39 × 10−4 cm−1 Hz−½ and 2.8 × 10−2 mg/L for copper. The results of BBCEAS measurements standard solutions produced sensitivity (αmin[t]) and LOD values of 8.86 × 10−6 cm−1 Hz−½ and 2.38 × 10−4 mg/L for Iron and 4.5 × 10−6 cm−1 Hz−½ and 2.1 × 10−4 mg/L for copper, respectively.ConclusionOverall, the results obtained in this work represent a 116‐fold improvement for iron and 78‐fold for copper in sensitivity compared to conventional absorption spectroscopy measurements. The BBCEAS measurements of iron metal in the edible oil samples did not detect the metal in the olive and sunflower oil samples but did detect it in the other oil samples at parts per billion (ppb) levels. Copper was found to be present in all oil samples. The study demonstrates the suitability of applying the BBCEAS technique to food analysis.