Oxidative Stability Index Research Articles

Nanoencapsulation of flaxseed oil: Fabrication, characterization, and storage stability

As a class of oil with high polyunsaturated fatty acid content, the poor oxidative stability of flaxseed oil (FO) has been the key factor restricting its expanded use. FO was encapsulated using flaxseed gum nano-capsules loaded with secoisolariciresinol diglucoside as wall materials. Flaxseed oil nano-capsules (FO-NC) had a particle size of 208.22 nm, an encapsulation efficiency of 96%, a PDI value of 0.131, and a zeta potential of −21.98 mV. By monitoring the changes in the above indicators during accelerated storage of FO-NC, the mechanism of the change in stability of FO-NC was comprehensively analyzed. The study also showed that the nano-encapsulated FO improved its oxidative stability by determining the fatty acid composition, peroxide value and oxidative stability index. Transmission electron (TEM) micrographs showed that FO-NCs were spherical, with a smooth surface. FTIR showed that the FO had been successfully encapsulated. The FO-NC showed good stability over 0–7 days, with higher oxidative stability than unencapsulated FO emulsions. Encapsulation efficiency is a key factor in the stability of FO-NC. The results suggest that nano-encapsulation is an effective means to enhance the oxidative stability of FO.

Study of the oxidative stability via Oxitest and Rancimat of phenolic-rich olive oils obtained by a sequential process of dehydration, expeller and supercritical CO2 extractions

The oxidative stability of olive oils extracted by different methods, i.e. conventional 2-phase extraction (cOO), and sequential extraction by expeller press (eOO) and supercritical CO2 (SCOO), was determined by using two accelerated oxidation methods, Oxitest and Rancimat, in the temperature range 90–160°C. The kinetic analyses carried out provided Arrhenius activation energies, enthalpies, entropies and Gibb’s free energies of activation, temperature coefficients, Q10 factors, and the oxidative stability indexes at 20°C (OSI20) for the different oils. A good correlation between the two techniques was obtained (r2 = 0.996). Oxitest showed, however, shorter induction times and less sample quantity (1 g vs. 3 g in Rancimat) requirements, suggesting that it could be a good and faster alternative to Rancimat for the evaluation of the oil oxidative stability. cOO showed OSI20 values of 38.5 and 42.5 months, by the Rancimat and Oxitest methods, respectively. Furthermore, eOO and SCOO showed OSI20 values of 43.3 and 138.6 months by Rancimat and 67 and 142 months by the Oxitest method, respectively. The strong correlation found between the phenolic content of the oils and their OSI20 values confirms that a higher oil phenolic content would improve the oxidative stability of the oils.

Direct enrichment through conventional and ultrasound-assisted maceration of sunflower (Helianthus annuus L.) oil with saffron (Crocus sativus L.) stigmas as a natural antioxidant

The flavoring of vegetable edible oils (VEO) with extracts from aromatic plants improves their acceptance, oxidative stability, and nutritional value. This study investigates the direct enrichment of sunflower oil (SO) with saffron stigmas (SS) using both conventional maceration (CM) and ultrasound-assisted maceration (UAM) at different concentrations (0.2, 0.4, and 0.6%). Antioxidant properties, oxidative stability, and quality indices were evaluated. SS exhibited high levels of phenolics (52.4 ± 0.6 mg of GAE/g DM), flavonoids (100 ± 2 mg of QE/g DM), and antioxidant activity (16.77 ± 0.27 mg of TE/g DM for ABTS and 55.0 ± 0.6 mg of TE/g DM for FRAP). The enriched oils demonstrated significantly higher antioxidant and stability levels compared to non-enriched oils. No significant differences were found in oxidative stability indices or Rancimat test results between CM (5.5 ± 0.3 h with 0.6% of SS) and UAM (5.4 ± 0.2 h with 0.6% of SS). The control oil exhibited the lowest induction time at 4.5 ± 0.2 h. However, UAM resulted in lower pigments content, with chlorophyll and carotenoid levels measuring of 0.15 ± 0.03 and 0.26 ± 0.04 mg/kg respectively, for 0.6% of SS. Antioxidant activity and oxidative stability were found to be dose-dependent. UAM effectively enhanced oil stability without affecting the fatty acid composition. By reducing processing time and eliminating the need for chemicals, this innovative method demonstrates that SS can be used directly as a natural antioxidant, particularly at a concentration of 0.6%, to improve the sunflower oil stability.

Improving oxidative stability of flaxseed oil by Zein-Basil seed gum electrospun nanofibers activated by thyme essential oil loaded nanostructured lipid carriers

In this research, zein/basil seed gum (BSG) electrospun active nanofibers (NFs) incorporated with thyme essential oil (TEO) were prepared to extend the oxidative stability of flaxseed oil. TEO was used in two forms free and encapsulated with nanostructured lipid carriers (NLCs). According to Field Scanning electron microscopy (FE-SEM), the NFs with a Zein/BSG ratio of 85:15 was a desirable sample with the best morphology and the lowest fiber diameter (569 nm). According to Fourier transform infrared (FT-IR), no new chemical interaction was confirmed during the electrospinning process. According to X-ray diffraction (XRD) analysis, the pure and active zein NFs didn't have a crystalline structure and were amorphous. The antioxidant activity of NFs estimated by DPPH scavenging analysis, was found to be in the range of 30–40 %. The fabricated NFs were placed in contact with flaxseed oil. Peroxide value (PV), DPPH scavenging activity, and oxidative stability index (OSI) were calculated over 45 days. The PV increased with increasing storage time (p < 0.05), but this change was lower in oil in contact with NFs. A significant increment in DPPH scavenging activity and OSI was observed during the storage of flaxseed oil by active NFs. The results of the study indicate that the zein/BSG NFs incorporated with TEO-loaded NLC has the potential to extend the shelf life of fatty food products such as flaxseed oil.

Prolonging the oxidative stability of walnut oil by endogenous antioxidants: Phytosterol compounding for improved antioxidant capacity

Walnut oil, loaded with unsaturated fatty acids, offers significant health advantages yet is greatly vulnerable to oxidative spoilage.The investigation explored the impact of four oil extraction techniques on the inherent antioxidants, fatty acid profiles, antioxidant efficacy, and oxidation stability index (OSI) of walnut oil. The investigation utilized variance analysis coefficients and partial least squares regression analyses were conducted. It identified β-sitosterol and stigmasterol as crucial inherent antioxidant compounds. The maximal concentrations achieved through hot pressing were 943.16 mg/kg for β-sitosterol and 121.54 mg/kg for stigmasterol. Stigmasterol contribution to the DPPH radical scavenging activity was found to be 0.8224 in PLS1 (R2>0.95). Consequently, the combined effect of these antioxidants on the OSI was tested., revealing that a 2:1 ratio of these substances, under conditions of 45 ℃ ultrasound temperature and 27 minutes ultrasound duration(p<0.05), improved the OSI from 2 to 6.42.

Impact of deacidification processes on the quality and oxidative stability of walnut oil

In order to select an appropriate deacidification process and improve the quality of walnut oil, low-temperature cold-pressed crude walnut oil was used as raw material. Deacidified walnut oil was prepared using three deacidification processes: chemical deacidification (CD), adsorption deacidification (AD), and molecular distillation deacidification (MDD). The physicochemical properties, nutritional components, and in vitro antioxidant activities of the resulting deacidified walnut oils were comparatively analyzed. The results indicate that the fatty acid content in walnut oil exhibits fluctuating changes during the three different deacidification processes. The MDD shows a higher deacidification rate, reaching 94.06%, which is superior to the other two methods. Additionally, the AD retains more total phenols and tocopherols, with retention rates of 95.79% and 74.62%, respectively; whereas MDD is more effective at retaining phytosterols, achieving a retention rate of 98.09%. All these methods displayed positive impacts on the in vitro antioxidant capacity and oil stability of walnut oil, with ferric-reducing antioxidant power (FRAP) content and oxidative stability time were significantly reduced.whencompared to the untreated crude oil Among them, AD had the greatest impact on oxidative stability index (OSI) , with its decreasing from 2.06 h to 0.82 h. Overall, compared to CD or MDD, the AD has best application prospects in preserving nutritional components.

Chemical compositions and oxidative stabilities of cold-pressed walnut oils (Juglans regia L.): Effects of chemical refining, water degumming, and molecular distillation.

Walnut oils are of important academic and economic value, and are becoming one of the most important woody oils. Accurate and moderate refining techniques are required to produce high-quality walnut oils. In this work, walnut oils obtained from cold processing were refined in three typical techniques, mainly chemical refining, water degumming, and molecular distillation. Physicochemical properties (acid value and peroxide value [POV]), minor components (tocopherol, polyphenols, and phytosterol), oxidative stability indices, and volatile compounds were analyzed to find out the appropriate refining method for the cold-pressed walnut oils. Quality indices of all the refined oils from the three different refining methods met the requirements of the national standard, of which the POV of chemically refined oil (0.241g/100g) was higher than crude oil (0.058g/100g). Water degumming was most suitable for retaining of bioactive compounds, for example, the tocopherol was 259.40mg/kg, the polyphenols was 44.54mgGAE/kg, and the phytosterol was 987.32mg/kg, but oxidation stability of the obtained oil (3.09h) was lower than that of molecular distilled oil (4.18h). Initial physicochemical properties especially the POV had a significant impact on oxidation stability. There is a trade-off between the retention of nutrients and extending shelf life, indicating appropriate refining techniques should be developed; that is, water degumming is suggested to be involved in producing high-quality cold-pressed walnut oils.

Microwave pre-treatment of niger (Guizotia abyssinica) seeds: Impact on stability, physicochemical characteristics, bioactive and fatty acid profiles of extracted oil

The study explored the impact of microwave pre-treatment (MPT) at different powers (360, 540 and 720 W) and exposure times (2, 4, 6 and 8 min) on the qualitative characteristics of niger seed oil (NgO). The changes in physicochemical characteristics, oxidative stability index (OSI), phenolic constituents, Maillard products, tocopherols, pigments and phytosterols in NgO were elucidated after MPT of seeds. The NgO yield increased from 33.19 % to 38.76 % and OSI augmented from 2.69 to 3.93 h upon MPT at 540 W and 720 W for 8 min, respectively. The tocopherols and phytosterols levels augmented upon MPT at 540 W for 4 and 6 min, respectively while declined by further elevating power (720 W) and exposure time (8 min). The total hydroxycinnamic (27.41 mg/kg) and hydroxybenzoic (1.48 mg/kg) acids and total flavonoids (115.83 mg/kg) were highest upon MPT at 720 W for 6 min while viscosity (56.71 mPa.s), chlorophylls (0.12 mg/kg), carotenoids (0.85 mg/kg) and 5-hydroxymethylfurfural (1.38 mg/kg) were highest upon MPT at 720 W for 8 min. In conclusion, the MPT promoted the release of bioactive compounds and lowered the generation of harmful oxidative by-products. The results highlight the potential of MPT in enhancing quality attributes of NgO for use in the food, cosmetics, and pharmaceutical industries.

Using rice bran as a press aid during the cold-pressing of sesame seeds improved the extraction yield and quality of the resultant oil.

Simple, cost-effective, and practical techniques can enhance the shelf life of cold-pressed oils. This study evaluated sesame seed (SS) cold-pressed oil with various percentages of rice bran (RB) as press aid, including 0% (control or TSSO), 1% (T1), 2.5% (T2.5), 5% (T5), 7.5% (T7.5), and 10% (T10) w/w. The results demonstrated that adding RB considerably boosted extraction yields (p < .05), with 5% RB constituting the ideal combination. Adding 7.5% and 10% RB to the SS reduced free fatty acid (FFA) levels compared to the control sample. The oxidative stability index (OSI) and peroxide value (PV), however, significantly increased at combination ratios ranging from 2.5% to 10% (p < .05). Rice bran oil (TRBO) had the greatest OSI of all the studied oils, with 18.99 h, while the extracted oils showed an increase in OSI as RB contents rose. Total phenolic compounds (TPC), tocopherols, γ-oryzanol content, and total antioxidant activity (TAA) increased directly with the RB level. Despite the addition of RB altering the fatty acids concentration, linoleic and oleic acids continued to be the predominant fatty acids in TSSO, TRBO, and other extracted oil samples. Increasing the combination ratio increased the palmitic, palmitoleic, oleic, and linolenic acid content and decreased the stearic and linoleic acid content. In summary, the study demonstrated that the simultaneous cold-pressing of oil-bearing seeds and agro-industrial by-products is a potentially advantageous technique to increase the extraction yield, qualitative attributes, and shelf life of the extracted oils without the addition of synthetic antioxidants.

Spectroscopic and chemometric analysis and oil stability index characterization of thermo‐oxidized edible vegetable oils

AbstractEdible vegetable oils are sources of polyunsaturated fatty acids, necessary for a balanced diet capable of providing elements that act on the energetic, structural, and hormonal composition of humans. The growing consumption of these foods has encouraged the search for techniques capable of characterizing their compositions and transformations when subjected to industrial processes or during domestic use. We propose to analyze the transformations undergone by edible vegetable oils originating from different plants due to thermal oxidation. For this, dynamic viscosity, oxidative stability index, fatty acid profile, and infrared spectra determined before and after being subjected to thermal oxidation. The results from infrared spectroscopy were improved through Principal Component Analysis (PCA). Among other results, it was possible to establish correlations between the FTIR spectra, dynamic viscosity, and the profile of fatty acids, allowing the prediction of the concentration of polyunsaturated fatty acids (PUFA) after thermal oxidation by measuring the spectrum of samples before the thermal oxidation process. Furthermore, it is observed that the dynamic viscosity is strongly altered by thermal oxidation, which is directly related to the decrease in PUFA content. The results obtained can be used to predict quality factors of edible vegetable oils, helping to choose the right type of oil for each industrial or domestic process.Practical Applications: This research holds significant practical implications, particularly in detecting adulteration and fraud of edible vegetable oils. The developed method uses physicochemical properties and infrared spectroscopy with principal component analysis to characterize oils and to determine the oil stability index.

Controle de temperatura com PID e iluminação com tensão contínua para a avaliação do efeito sobre o índice de estabilidade do óleo de soja (Glycine max)

Currently, food products, such as oil, are displayed at high lighting intensities and sometimes at temperatures above 20 °C, factors that can accelerate oxidative rancidity, such as degradation of oil quality. This is the reason why a PID (Proportional-Integral-Derivative) control system was implemented that allowed quality tests to be carried out on the oil stored in different temperature conditions (13 °C to 27 °C). During these tests, the transfer function of the system and the controller, was found using the automatic tuning of the control box. This improved the precision and continuous voltage for illumination (from 155 lux to 1145 lux) by varying the intensity of the LEDs. For the experimental design, the central composite design (CCD) was used, resulting in 13 treatments. After 30 days, the quality of the oil was evaluated (acidity index and peroxide index), and the oxidative stability index was determined using the Rancimat method. It was found that temperature and lighting have a significant effect on the quality and oxidative stability of the oil (p &lt; 0.05), achieving the storage condition with greater stability at 300 lux of lighting and 15 °C temperature.

Optimizing dry-air preheating conditions for enhancing bioactive constituents, stability, and physiochemical attributes of niger [Guizotia abyssinica (Lf) Cass.] seed oil

The study employed dry-air preheating (DAP) at different temperatures (140 °C, 160 °C, and 180 °C) and exposure times (5, 10, and 15 min) to improve niger seed oil (NiO) qualitative attributes. The changes in physicochemical characteristics, tocopherols, pigments, phytosterols, phenolic acids, flavonoids, and Maillard products in NiO were explored after DAP of niger seeds. The structural changes induced by DAP promoted the release of beneficial components and restrained the development of harmful oxidative products. The NiO yield and oxidative stability index increased from 32.94 to 41.64 % and 2.71 to 5.17 h upon DAP at 160 °C and 180 °C for 10 min, respectively. The total flavonoids (140.58 mg/kg), hydroxycinnamic (36.39 mg/kg), and hydroxybenzoic (2.724 mg/kg) acids were highest upon DAP at 180 °C for 10 min, while the browning index (0.130), 5-hydroxymethylfurfural (3.089 mg/kg), carotenoids (1.023 mg/kg), and viscosity (61.33 mPa·s) were highest upon DAP at 180 °C for 15 min. The tocopherols and phytosterols were augmented in NiO upon DAP at 140 °C for 10 min, while they were declined by further elevating temperature (180 °C) and exposure time (15 min). The results suggest the potential industrial application of DAP for enhancing NiO quality characteristics.

A Budget-Friendly Approach to Oxidative Stability Index Measurement

A Budget-Friendly Approach to Oxidative Stability Index Measurement

Valorization of Hibiscus Flower (Hibiscus sabdariffa L.) Anthocyanins to Produce Sustainable Spray-Dried Ingredients

The recent increase in sustainability awareness has triggered the industry to establish novel, eco-friendly sources of plant-based ingredients. In the present study, hibiscus flowers (Hibiscus sabdariffa L.) were investigated as a sustainable source of anthocyanins for use in spray-dried ingredients with antioxidant capacity. To this end, the extraction and spray-drying microencapsulation of hibiscus flower anthocyanins were optimized and the final products were evaluated for their oxidative stability index. Initially, preliminary experiments were carried out to evaluate the effects of selected processing parameters on anthocyanin extraction. Next, the extraction was optimized through a 22 central composite design, considering ethanol concentration (44–56% v/v) and extraction time (1.6–6.4 h) as independent factors. The optimum extraction conditions (8 h, 41.6% v/v ethanol concentration) were used to produce anthocyanin-rich extracts, which were microencapsulated by spray drying using a 22 central composite design with the carrier addition rate (1–3% w/v) and inlet temperature (160–192 °C) as factors. Maximum values of solids recovery (60.8%) and anthocyanin retention (96.0%) were reached when 3.2% w/v of starch–alginate carrier blend and a 170.7 °C inlet temperature were used. Finally, when hibiscus microcapsules were added to soybean oil, higher oxidative stability was achieved compared to the control. Overall, we demonstrate an industrially friendly and scalable approach that takes advantage of abundant hibiscus flowers as a viable source of anthocyanins for multiple applications.

Analysis of 8-oxooctanoate, 9-oxononanoate, fatty acids, oxidative stability, and iodine value during deep-frying of French fries in edible oils blended with palm oil.

Four blended oils including palm + corn oil (PC), palm + grapeseed oil (PG), corn + grapeseed oil (CG), and palm + corn + grapeseed oil (PCG) were used as frying media. The 8-oxo and 9-oxo content, fatty acid composition, oxidative stability index, and iodine value of samples (n = 42) were analyzed. As the frying cycles increased, the content of 8-oxo and 9-oxo also increased significantly (p < 0.05) and showed the highest content of 965.56 ± 0.706μg/g in 100 frying cycles of PCG. After 20-40 frying cycles in CG, the amount of palmitic, stearic, oleic and linoleic acid increased up to 15.5% (p < 0.05). The oxidative stability of palm oil was the highest at 16.76-18.33h (p < 0.05). The iodine value of grapeseed oil was the highest at 144.96 ± 2.569-153.64 ± 2.233g iodine/100g oil (p < 0.05). Among the examined oils, PC was the most suitable alternative to palm oil.

Machine Learning for Characterizing Biofuels Based on Femtosecond Laser Ionization Mass Spectrometry.

A sample mixture of fatty acid methyl esters (FAMEs) was measured by femtosecond laser ionization mass spectrometry (fsLIMS) using the fifth (206 nm) and fourth (257 nm) harmonic emissions of an ytterbium (Yb) laser (1030 nm). Molecular ions were observed as the major signals in this technique, providing valuable information concerning the molecular weight and the number of double bonds in the molecule. The mass spectral data were then used as explanatory variables in machine learning based on artificial intelligence (AI) to correlate with objective variables such as the cetane number, kinematic viscosity, specific gravity, a higher heating value, an iodine value, flash point, oxidative stability index, and a cloud point measured for reference biofuel samples containing various FAMEs. The properties of biofuels, i.e., the objective variables, were evaluated from the mass spectral data obtained for unknown samples. The errors in the evaluation were a few percent when the distribution of the FAMEs in the unknown biofuel sample was similar to those of the biofuels used for machine learning. As demonstrated herein, the present approach, involving a combination of fsLIMS and AI, has the potential for use in evaluating the properties of a biofuel and then in solving of environmental issues associated with global warming.

The changes of Trp-deficient linusorb during the oxidation and the influence of γ-tocopherol on their oxidative stability

Linusorbs (LOs), particularly the Methionine (Met)-containing yet Tryptophan (Trp)-free LO (CLB and CLP), play a significant role in shaping the quality and sensory attributes of flaxseed oil. To investigate the stability of these LOs and their oxidized forms during accelerated oxidation, the polar fractions of crude flaxseed oil were selectively removed using silica absorption and then reintroduced separately into the oil matrix along with LOs and γ-tocopherol (γ-T). Through comprehensive analysis of oxidative stability indexes, LOs content changes, oxidation kinetics, and the correlation between LOs and oxidative stability indexes, we observed that the LOs fraction alone exhibited a moderate antioxidant effect on the peroxide value (PV) but a weaker effect on the p-anisidine value (p-AV) of flaxseed oil. However, upon addition of γ-T, we observed a weak synergistic effect between γ-T and LOs in suppressing PV, while a stronger effect in suppressing p-AV. Additionally, a comparison of the oxidation kinetics of different LOs indicated that γ-T preferentially protected the oxidation of CLP over CLB. Similar protective trends of γ-T towards the methionine sulfoxide (MetO) and methionine sulfoxide (MetO2) form of LOs were also observed, albeit to a lesser extent. Correlation analysis revealed that changes in Met-containing LOs, particularly CLP, showed a high correlation with PV in the tested matrices, while MetO-containing LOs better depicted changes in p-AV. Importantly, CLP demonstrated higher susceptibility to the influence of antioxidants, making it more suitable for evaluating the peroxide value in flaxseed oil samples.

Sustainable one-pot solvent-free enzymatic synthesis of capric acid-rich structured lipids to enhance the nutritional value of grape seed oil

Grape seed oil (GSO) is a valuable resource for the pharmaceutical, cosmetic, and food industries due to its fatty acid composition, which provides anti-inflammatory, cardioprotective, antimicrobial, and anticancer properties. GSO is also recognized for its sensory attributes and serves as an essential component in our dietary intake, providing vital fatty acids for metabolic reactions. The enzymatic synthesis of structured lipids (SL) using GSO was investigated in this study. The SL was created by incorporating medium chain fatty acids (capric acid – C10) at the sn-1 and sn-3 positions and long chain fatty acids in the internal position of the triacylglycerols (TAG). GSO was selected based on its composition rich in unsaturated fatty acids, mainly linoleic acid. The acidolysis reactions were catalyzed by an immobilized commercial lipase Lipozyme TLIM®. The incorporation degree of C10 into GSO reached 36%. Health lipid indices were calculated to determine the C10 incorporation effect on the improvement of nutritional quality of oil. The SL showed lower oxidative stability index (OSI) values than the original oil and higher degree of fatty acid (DFA) values. The simpler, solvent-free method not only enhances the health benefits of oils but also gives valuable properties to GSO, making it an even more attractive option for food industries.

Oil Quality Prediction in Olive Oil by Near-Infrared Spectroscopy: Applications in Olive Breeding

The oxidative stability index (OSI) and fatty acid (FA) composition of extra virgin olive oils (EVOOs) are key parameters in the characterization of new varieties in breeding programs. Their determination through traditional methods (Rancimat and gas chromatography, respectively) is expensive and time-consuming. Therefore, there is a need to develop rapid and cost-effective analytical procedures. This study aimed to evaluate the potential use of near-infrared spectroscopy (NIRS) for analyzing OSI and FA composition in EVOOs. A total of 318 samples sourced from different origins were evaluated using both FT-NIR MPA and MicroNIR instruments in transmittance mode, with wavelengths ranging from 1100 to 2500 nm and 908 to 1676 nm, respectively. Different accuracies were obtained in the models developed for the different evaluated traits, with simpler models (using a lower number of latent variables) for the MPA analyzer in all cases. Additionally, consistent results between instruments for the partitioning of the variance and heritability estimation, and the reliable ranking of genotypes were obtained from one of the sample sets tested. In summary, models derived from PLS regression using spectroscopic data of both instruments demonstrated promising results in determining these EVOO traits, facilitating their evaluation and selection of genotypes, particularly in breeding programs.

Non-destructive fluorescence spectroscopy for quality evaluation of almond oils extracted from roasted kernel

Almond oils extracted from roasted kernels at different roasting times at 150 °C were analyzed to quantify quality parameters such as acidity, peroxide value, K232, K270, antioxidant activity and the oxidative stability index. The roasting process induced oxidation of the chemical compounds in the oil, resulting in increased acidity, peroxide value, K232 and K270. The antioxidant activity exhibited a decreasing trend over time, while the oxidative stability showed only slight changes. Excitation-emission matrices (EEMs) were directly scanned on almond oil samples. The combination of the EEMs with parallel factor analysis (PARAFAC) provided qualitative information about the main fluorophores and their evolution with the roasting time. Quantitative information was obtained using unfolded partial least squares (U-PLS), demonstrating the effectiveness of the fluorescence technique in combination with multivariate analysis to quantify analytical parameters in almond oils. Prediction models were developed, and subjected to external validation. The coefficients of determination in the external validation were higher than 0.94 for all parameters except k270.