Quality Of Vegetable Oils Research Articles

Parameters affecting oil extraction from rambutan (Nephelium lappaceum L.) seed

Rambutan (Nephelium lappaceum L.) seed is commonly discarded as waste. This seed contains abundant fat that is a valuable source for vegetable oil production. To utilize this seed as a potential oil source for the human diet, this research investigated some technical variables in solvent extraction affecting the yield and quality of vegetable oil. The present research focused on the effect of particle seed size (48-28 mesh sieve), mixture of ethanol/ethyl acetate (1/1, 2/1, 3/1, 1/2, 1/3), solvent to solid ratio (5/1, 6/1, 7/1, 8/1, 9/1), extraction temperature (40–60 °C) and extraction time (30–90 min). Results showed that rambutan seed should be finely ground to 35 mesh sieve, soaked with ethanol/ethyl acetate (3/1, v/v) for 30 min, solvent/material ratio (7/1, v/w), extraction temperature (50 °C) in 60, 75, 90 min to obtain the high recovery efficiency (95.70±0.01 %) and medium antioxidant potential (total phenolic content: 14.97±0.01 mg GAE/g, total carotenoid content: 109.58±0.02 mg/kg); the low percentage of inhibition to radical DPPH (20.45±0.00 mg/ml), low peroxide value (1.49±0.03 mEq/kg), acid value (1.39±0.02 mg KOH/gm), iodine value (18.27±0.00 gm/100 gm), saponification value (86.15±0.03 mg KOH/gm). Comparing to TCVN 7597: 2013, the extracted rambutan seed oil had oxidative indicators within the acceptable limit. This rambutan seed oil would be a potential ingredient for cosmetic and personal health care industries.

Fatty Acid Profile, Total Phenolic Content, and Antioxidant Activity of Niger Seed (Guizotia abyssinica) and Linseed (Linum usitatissimum)

Fatty acid composition and antioxidant content are major determinants of vegetable oil quality. Antioxidants are important food components, and there is an increasing interest of replacing synthetic antioxidants with those from natural sources for food industry. The objective of this study was to evaluate fatty acid composition, total phenolic, carotenoid and chlorophyll contents, and antioxidant capacity of different varieties of two oilseed crops. Five niger seed and eight linseed varieties were used. For the analysis of fatty acid composition of the seed oil, gas chromatography method was used. Standard methods were used for total phenolic, carotenoid and chlorophyll contents, and antioxidant properties. In niger seed oil, linoleic acid (C18:2) was the dominant fatty acid, accounting for 73.3% (variety Esete) to 76.8% (variety Ginchi) of the total fatty acids. In linseed oil, linolenic acid (C18:3) was the dominant fatty acid accounting for 55.7 (variety Chilalo) to 60.1 (variety Belaye-96). The total phenolic content ranged from 22.4 mg GAE/g (variety Esete) to 27.9 mg GAE/g (variety Ginchi) in niger seed and from 20.5 mg GAE/g (variety Belay-96) to 25.4 mg GAE/g (variety Ci-1525) in linseed. In niger seed, variety Fogera had the highest values for FRAP and radical scavenging activity. The carotenoid content also showed significant variation among the varieties ranging from 2.57 (Esete) to 8.08 (Kuyu) μmol/g for niger and 4.13 (Tole) to 8.66 (Belay-96) μmol/g for linseed. The FRAP assay showed that variety Fogera of niger seed and variety Chilalo of linseed came on top among their respective varieties with values of 57.2 and 30.6, respectively. Both niger seed and linseed were shown to be rich in bioactive compounds. However, significant variation was observed among the varieties of each crop and among the two crops in their total phenolic and carotenoid contents as well as ferric reducing potential and radical scavenging capacity. Principal component analysis revealed the presence of more than one group in both niger seed and linseed. Hence, genetic variation among the varieties should be utilized for improving their desirable characteristics through breeding. Both oil crops can be used as the source of antioxidants for replacing synthetic compounds.

A study of relative dissociation energy through electro-optics effect as a potential tool for evaluation of cooking oil quality

The electro-optics effect is a potential tool to observe and evaluate different oil quality. In this research, we study relative dissociation energy through the electro-optics effect to evaluate vegetable oil quality. Some vegetable cooking oil samples with different quality were placed in an external potential difference between parallel plates to obtain the electro-optical characteristics by measuring the polarization change using red pointer laser (650 nm). The empirical values of dissociation energy was obtained by fitting experimental data of the average polarization changes per unit potential difference with Lenard-Jones potential formula under the assumption that the interaction between molecules is a Vander Waals interaction. The results show that the average change in polarization is proportional to Lenard-Jones potential energy. An important result showed that a good oil quality is indicated by relatively high dissociation energy. Reducing the oil quality leads to increasing relative dissociation energy. This provides electro-optics as a very potential method in differentiating various cooking oil qualities and new perspective of interacting linear polarized light with oil molecules.

Eco-Friendly Production of AuNPs and Their Impact on the Oil Oxidative Stability.

Vegetable oils have been used for different applications and, more recently, as an active host medium to obtain nanoparticles for employment in bionanotechnological applications. Nevertheless, oils are very susceptible to oxidation during production, storage, and transportation because of their chemical composition. Consequently, any modification in their production must be accompanied by an analysis of the oxidative stability. In this study, naked and biocompatible gold nanoparticles (AuNPs) were grown on sunflower oil during sputtering deposition using different deposition times. Size and morphology were determined by transmission electron microscopy (TEM) and their concentrations were found by inductively coupled plasma-optical emission spectroscopy (ICP-OES). Rancimat® method was employed to evaluate the AuNPs influence on the oxidative stability of the vegetable oil. Well-dispersed quasi-spherical NPs were produced with a mean diameter in the 2.9–3.7 nm range and they were concentration-dependent on the deposition time. A concentration of about 11 mg/L, 38 mg/L, and 225 mg/L of AuNPs was obtained for a deposition time of 5 min, 15 min, and 30 min, respectively. The results also revealed that AuNPs negatively affected the oxidative stability of the sunflower oil and exponentially reduced the induction period (IP) with the increase in AuNPs content. IP reductions of 63%, 77%, and 81% were determined for the AuNPs containing samples at 11 mg/L, 38 mg/L, and 225 mg/L. For the first time, it is reported that naked AuNPs promote the rapid degradation of vegetable oil and this points out the need for attention relative to the quality of vegetable oils used to host metal nanoparticles.

Supercritical electrocatalytic catalyst activation and its application in safflower seed oil isomerisation to prepare conjugated linoleic acid

SummaryThe supported Ru/Na‐ZSM‐5 catalyst was prepared by loading Ru on the zeolite support by the impregnation method. X‐ray diffraction (XRD) and transmission electron microscopy (TEM) analysis showed that Ru was successfully supported. The supported catalyst was subjected to supercritical electrocatalytic activation, and the activated catalyst was applied to the isomerisation of safflower seed oil. The effect of activation conditions on the conjugated linoleic acid (CLA) yield was examined. Under the supercritical CO2 condition, the optimal activation conditions were electrocatalytic current of 200 mA, reaction temperature of 70 °C, stirring speed of 300 r.p.m and reaction time of 1.5 h. The CLA yield was 43.10%, the content of c9,t11‐CLA in the product oil was 17.45% and the content of t10,c12‐CLA was 15.86%, significantly higher than the raw oil. The change was not noticeable in terms of physicochemical properties compared with the raw oil, which met edible vegetable oil quality standards.

Study on discrimination of different grades of rapeseed oil based on flavor fingerprint

AbstractIn this work, Gas chromatograph-Mass Spectrometry (GC-MS) combined with solid phase micro-extraction technology was used to analyze the difference of volatile organic compounds (VOCs) in rapeseed oil of different grades, and the relationship between changes of VOCs and refining process were also investigated in order to construct a non-linear model, which could realize rapid and accurate discrimination of different grade rapeseed oils. 124 rapeseed oil samples with different grades were collected and analyzed by GC-MS technology and 55 VOCs were identified and selected as variables to characterize the internal quality information of rapeseed oils. Then, principal component analysis (PCA) method was used to extract useful features and reduce data dimensionality, and finally a discriminant model was built using linear discriminant analysis (LDA) algorithm. The correct recognition rate of sample set was close to 94.59%. The results showed that the proposed method is promising in discriminating different grades of vegetable oils. Besides, it provides a theoretical basis for studying the relationship between VOCs composition and vegetable oil quality.

SOME QUALITY INDICATORS OF VEGETABLE OILS UNDER DIFFERENT STORAGE CONDITIONS

The aim of our work was to study the quality of vegetable oils - unrefined sunflower oil (grade I) and soy hydrated oil (grade I). One of the stages of the study was to determine the quality of vegetable oils - peroxide value (characterizes the amount of primary oxidation products of fats - peroxide compounds) and acid number (characterizes the total content of free fatty acids) in the samples of vegetable oils. The acid number was determined by titration (neutralization) of free fatty acids with alkali in the presence of an indicator (phenolphthalein). The peroxide number was determined by titration of the isolated iodine with a solution of sodium thiosulfate. Each study was reproduced 5 times. First of all, the quality indicators of oils (acid number and peroxide number) were determined in samples of fresh oils. Subsequently, the oil was kept for 3 months (in compliance with the recommended requirements for storage of oils and without compliance with the requirements for storage of oils) and re-determined these indicators.
 The quality of the investigated vegetable oils was determined by the indicators of acid number and peroxide number in accordance with the established requirements of the State Standards of Ukraine (DSTU EN ISO 660: 2009; DSTU 4570: 2006).
 The results of our research show that the level of acid number and peroxide level in samples of fresh oils meet the requirements of the State Standards of Ukraine (DSTU EN ISO 660: 2009; DSTU 4570: 2006) for this type of oil, which confirms the quality of oils and compliance with production , processing and transportation. It is shown that in the samples of aged oils (3 months, subject to storage requirements) the level of acid number and the level of peroxide number increases within normal limits. However, in the samples of aged oils (3 months, without compliance with storage requirements) there is a significant increase in the level of acid number and peroxide number, which does not meet the requirements of State Standards of Ukraine.
 As a result of research it is shown that the quality of vegetable oils depends on compliance with the recommended norms and conditions in the process of production, processing, transportation and storage. It is proved that under the conditions of violation of the recommended norms of storage in samples of high-quality vegetable oils the level of quality indicators of vegetable oils - acid number and peroxide number significantly increases.

Protective Action of Jania rubens Nanoencapsulated Algal Extract in Controlling Vegetable Oils' Rancidity.

The development of natural antioxidants that can mitigate oil oxidation is on the rise. Several antioxidants have been developed from natural terrestrial plants, with less emphasis on marine algae. Rancidity is a major degradative reaction limiting the shelf-life and deteriorating the quality of vegetable oils. The goal of this study was to evaluate the ability of the Jania rubens’ (J. rubens) seaweed extract encapsulated by chitosan/tripolyphosphate in retarding lipids’ oxidation in vegetable oils. To improve the J. rubens efficacy, the extract was nanoencapsulated using the ionic gelation method. A Box–Behnken design was applied for the optimization of the formulation variables (chitosan/tripolyphosphate amounts, homogenization time, and homogenization speed). The optimum nanoformulation was characterized by transmission electron microscopy. It had a particle size of 161 nm, zeta potential of 31.2 mV, polydispersity index of 0.211, and entrapment efficiency of 99.7%. The ability of the optimum formula to extend the shelf-life of vegetable oils was based on peroxide value and thiobarbituric acid assays. In addition, headspace solid-phase microextraction was applied to detect the oils’ volatiles as secondary markers of rancidity. The results revealed that the nanoencapsulated algal extract considerably reduced the rate of oils’ oxidation and that its activity was comparable to that of a widely used synthetic antioxidant.

Safety risk assessment and early warning of chemical contamination in vegetable oil

Edible vegetable oil is a necessity in people's daily diet, and its safety has attracted the attention of the government and consumers. In recent years, the safety incidents of edible vegetable oil are reported, and the safety problems of edible vegetable oil caused by chemical hazards such as benzopyrene, heavy metal and aflatoxin B1 are more serious. In this research, a risk assessment model through dietary exposure assessment and margin of exposure (MOE) were built to assess the health risks of benzopyrene, aflatoxin B1, and heavy metals in edible vegetable oils. And then an early warning model of food oil safety risk was established by using analytic hierarchy process (AHP) and back propagation (BP) neural network. According to the national standards and sampling data, the risk early warning model determined eight evaluation indexes of vegetable oil quality and safety, and calculated the risk value of chemical pollution in vegetable oil by Entropy Weight-Analytic Hierarchy Process(EW-AHP). The data of eight evaluation indexes were taken as the input of the model, and the comprehensive risk value was taken as the output of the model. The model learning process was carried out, and four algorithms, namely Support Vector Machine (SVM), Random Forest (RF), Radial Basis Function Neural Network (RBF) and Neural Network (BP), were selected for construction and comparison of model. The daily sampling data of chemical hazard factors in edible vegetable oil were quantified into specific chemical hazard risk levels. Thus the goal of predicting chemical hazard levels was achieved in edible vegetable oil. This study provides targeted reference suggestions for the safety supervision of edible vegetable oil, so as to improve the efficiency of supervision and ensure the consumption safety of edible vegetable oil.

Development of electro-optics method for evaluation of quality degradation of some vegetable oils

In this research we present a development of electro-optics effect to evaluate vegetable oil quality degradation. Some vegetable cooking oil samples after heating were placed in an external electric field to obtain the electro-optical characteristics, by measuring the polarization change using green pointer laser (532 nm). The results showed that the change on natural polarization and electro-optics effect were proportional to the duration of heating. An important result showed that the percentage of reduction in the quality of olive oil is the greatest from palm oil, rice bran oil, and corn oil. This provides electro-optics as a very potential method in the cooking oil quality test system and provides a new perspective for further research improvement in other relevant fields.

Evaluation of the Adulteration of Edible and Cosmetic Sunflower Oils by GC-FID and ESI-MS

Sunflower oil has several properties that are valuable to the human skin and health; however, they are target of adulterations. In this study, in order to evaluate the authenticity of edible and cosmetics based on sunflower oils, the triacylglycerol (TAG) profiles using direct infusion electrospray ionization mass spectrometry (ESI-MS), the fatty acid (FA) composition by gas chromatography with flame ionization detection (GC-FID) and principal component analysis, of seven commercial samples were determined and the results obtained were compared with the pure sunflower and soybean oils. Of the seven brands analyzed, just one sample presented only sunflower oil in its composition; two stated in the label soybean addition; and four did not present the real composition of the product in the label. Therefore, GC-FID and ESI-MS analysis in conjunction with principal component analysis (PCA) demonstrated that they are complementary techniques and could be applied in food industries to assess the quality of vegetable oils, since results showed the need for stricter quality control for this product.

DIFFERENTIAL SCANNING CALORIMETRY OF LIQUID VEGETABLE

The thermophysical properties of vegetable oils were studied by differential scanning calorimetry method was used to study the fatty acid composition of vegetable oils liquid at room temperature, such as amaranth (Amaránthus), corn (Zea mays), flax (Línum usitatíssimum), sunflower (Helianthus), rape (Brusss napor), milk thistle (Sílybum mariánum), saffron milk cap (Camelina sativa) and pumpkin (Cucurbita pepo). The temperatures of the endothermic peak maxima and their area on the DSC thermograms of these oils were established as characteristic thermal effects. The interconnection between thermal effects and fatty acid composition are revealed. On the melting curves of liquid vegetable oils, up to 5 endothermic peaks of different intensities were selected in the ranges -80÷-55 °C, -40÷-15 °C, -25÷-8 °C, -19÷+6 °C and -10÷+4 °C. The coordinates of the maxima of these peaks (Ti) and their area (Si) significantly correlate with the content (Wi,%) in the oils, primarily oleic, linoleic and linolenic acids, the total proportion of which in oils is from 75 to 92%. Using the DSC thermograms of rapeseed oil as an example, it is shown that the program separation of DSC peaks allows a multiple increase in the number of analytical signals, an increase in the reliability of identification of the fat phase, and identification of the main fractions of triglycerides. DSC as a method for identifying vegetable oils using modern thermal analysis instruments is simple to sample, has good reproducibility and can be an independent method for identifying and controlling the quality of vegetable oils.

Synthesis of spinel ferrite and its role in the removal of free fatty acids from deteriorated vegetable oil

Deterioration and loss of quality of vegetable oil is a big challenge in the food industry. This study investigated the synthesis of nickel ferrite (NiFe 2 O 4 ) via co-precipitation method and its use for the removal of free fatty acids (FFAs) in deteriorated vegetable oil. NiFe 2 O 4 was characterized using Fourier transformed infrared spectroscopy (FTIR), X-ray diffraction (XRD), thermogravimetric (TG) analysis, Brunauer–Emmett–Teller (BET) surface area, transmission electron microscopy (TEM), scanning electron microscopy (SEM) and energy-dispersive X-ray spectroscopy (EDX). Synthesis of NiFe 2 O 4 was confirmed by characterization, which revealed a BET surface area of 16.30 m 2 ·g −1 and crystallite size of 29 nm. NiFe 2 O 4 exhibited an adsorption capacity of 145.20 L·kg −1 towards FFAs with an 80.69% removal in a process, which obeys Langmuir isotherm and can be described by the pseudo-second-order kinetic model. The process has enthalpy (Δ H ) of 11.251 kJ·mol −1 and entropy (Δ S ) of 0.038 kJ·mol −1 ·K −1 with negative free energy change (Δ G ), which suggests the process to be spontaneous and endothermic. The quantum chemical computation analysis via density functional theory further revealed the sorption mechanism of FFAs by NiFe 2 O 4 occurred via donor–acceptor interaction, which may be described by the lowest unoccupied molecular orbital (LUMO) and the highest occupied molecular orbital (HOMO). The study showed NiFe 2 O 4 to be a potential means that can remove FFAs from deteriorated vegetable oil.

Electrophysical methods for controlling the quality of vegetable oil in a digital economy

The article considers the possibility of controlling the quality of vegetable oil by electrophysical methods. In model experiments, refined sunflower oil sold in retail was selected as objects of research. During model studies, samples of vegetable oil were oxidized in air at a temperature of 120°C until the values of peroxide value (PV) were close to the maximum allowable 10 μग kg−1. The dependence, allowing evaluating the effect of the polar products of vegetable oil oxidation on the change in the coordinates of the identification point, was determined by the results of these studies. When developing operational control of the degree of purification of vegetable oil at the stages of refining, samples were studied under industrial conditions. In each sample, the values of acid and peroxide values were determined, as well as the coordinates of the identification point. The technical result of these studies is the development of a single operational digital method to establish the degree of purification of vegetable oils with the requirements of current regulatory documentation at the stages of refining.

Modifications of fatty acid profile through targeted mutation at BnaFAD2 gene with CRISPR/Cas9-mediated gene editing in Brassica napus.

Genomic editing with CRISPR/Cas9 system can simultaneously modify multiple copies of theBnaFAD2 gene to develop novel variations in fatty acids profiles in polyploidy rapeseed. Fatty acid composition affects edible and processing quality of vegetable oil and has been one of the primary targets for genetic modification in oilseed crops including rapeseed (Brassica napus). Fatty acid desaturase 2 gene, FAD2, is a key player that affects three major fatty acids, namely oleic, linoleic and linolenic acid, in oilseed plants. Previously, we showed that there are four copies of BnaFAD2 in allotetraploid rapeseed. In this study, we further established spatiotemporal expression pattern of each copy of BnaFAD2 using published RNA-seq data. Genomic editing technology based on CRISPR/Cas9 system was used to mutate all the copies of BnaFAD2 to create novel allelic variations in oleic acid and other fatty acid levels. A number of mutants at two targeting sites were identified, and the phenotypic variation in the mutants was systematically evaluated. The oleic acid content in the seed of the mutants increased significantly with the highest exceeding 80% compared with wild type of 66.43%, while linoleic and linolenic acid contents decreased accordingly. Mutations on BnaFAD2.A5 caused more dramatic changes of fatty acid profile than the mutations on BnaFAD2.C5 alleles that were identified with gene editing technique for the first time. Moreover, combining different mutated alleles of BnaFAD2 can even broaden the variation more dramatically. It was found that effects of different mutation types at BnaFAD2 alleles on oleic levels varied, indicating a possibility to manipulate fatty acid levels by precise mutation at specific region of a gene.

Dielectric Spectroscopy of Vegetable Oils

The dielectric properties of flaxseed, sunflower, mustard, rapeseed, and olive oils were studied in the temperature range 25–70˚C and in the frequency range of the electric field 25 Hz–1 MHz. A mechanism for the hardening of vegetable oils is proposed according to temperature-dielectric spectroscopy. The hardening of oils is interpreted as a combination of crystallization processes of triglycerides of saturated fatty acids and glass transition processes of triglycerides of unsaturated fatty acids. The glass transition temperature should be considered the true pour point, which allows setting the low temperature limit of the operability of vegetable oils as insulating liquids. Linear correlations between physicochemical, dielectric properties, and fatty acid composition of oils were established. The data presented can be used to assess the quality of vegetable oils, identify falsifications and to obtain oils with a balanced composition of fatty acids. The data derived can also be utilized in the selection of oils as oleochemical raw materials and for the development of compositions of electrical insulating liquids.

Improving the quality of vegetable oils treated with phytochemicals: a comparative study.

In this study, sunflower, corn, peanut and hazelnut oils were investigated according to their oxidative stability and antioxidant activity parameters. The related vegetable oils were treated with gallic acid, rutin and carotenoid. Olive leaf extract having a large variety of phytochemical was also valorized. After the leaf samples were extracted through a homogenizer, they were added into the vegetable oils, respectively. Moreover, synthetic antioxidants were also dissolved into the oils for control reasons. Stability of the vegetable oils against the oxidation was evaluated via Rancimat by measuring induction time. The quality parameters of treated and untreated oil samples were compared depending on phenolic and carotenoid contents, antioxidant activity and induction time.

Investigation of the Effects of Repeated Frying on the Quality of Vegetable Oil

Refined vegetable oil (Kings brand), was purchased from Mile 3 Market, Port Harcourt, Nigeria and was repetitively used in frying Akara balls for a period of 24 hours, at intervals of four hours per day, for six days. The effect of heat and repetitive use for frying on quality of the oil was monitored by the measurement of the physico-chemial parameters of the oil after each frying period. The density, % free fatty acid, viscosity, peroxide value and iodine value of the fresh and used oil were determined to investigate the level of deterioration. The results obtained show that the values of the parameters increased with frying time except that of iodine value which decreased with frying time. The free fatty acid value increased from 0.06 -.56%, density increased from 0.900-0.910 g/ml, viscosity increased from 23.33-28.31mm²/s, peroxide value increased from1.988-4.879meqO₂/Kg and iodine value decreased from 43.35 – 29.83wijis. These changes are attributed to the destruction of the chemical structures of the triacylglycerols and formation of new products in the oil by heat. The increase in the density and viscosity shows that as frying progressed, denser and higher molecular weight compounds are formed thereby rendering the used oil more viscous. The increase in peroxide values may be due the formation of peroxides as the primary products of oxidation. The formation of peroxides leads to loss of unsaturation in the oil which is seen as a reduction in iodine value of the oil. The sweet aroma of the oil was also lost as frying progressed as a result of de-esterification of the oil and formation of secondary oxidation products that impart off-flavours to the oil. The findings show that repeated use of vegetable oil for frying leads to deterioration/degration of the oil.

Technology of microwave treatment of cameline seeds and its economic efficiency

The purpose of the paper is a feasibility study on the effective implementation of microwave treatment technology for oilseeds during pre-sowing treatment and oil pressing while improving the quality of vegetable oil, including rapeseed, camelina and mustard oil, and increase in its production. The objectives of the study are calculation of the volume of extra products received, ensured by the application of the proposed technology; defining the oil quality parameters; development of methods for calculating the economic efficiency of the project; adaptation of methods for assessing the economic efficiency of an economic entity to the specifics of processing agricultural enterprises. The paper substantiates the possibility of implementing a project for the processing oilseeds using microwave technology in accordance with the requirements of the State Program for the Development of Agriculture and the regulation of the market for agricultural products, raw materials and food for 2013-2020 and the possibility of implementing the project, taking into account the obtaining grants by agricultural processing consumer cooperatives for the development of the material and technical base. The authors determined the effective treatment regime for camelina, rapeseed and mustard seeds during pre-sowing treatment and oil press. The characteristics of the oil, the treatment regime are presented. The expected increase in production provided by the implementation of the developed microwave technology is calculated. A methodology for the economic feasibility of the project is proposed and basic economic indicators are calculated that prove the economic efficiency of the project. Calculations and recommendations can be used by processing enterprises in order to increase economic efficiency by increasing production, as well as increasing productivity due to pre-sowing seed microwave treatment.

Determination of relative dissociation energy from electro-optics as a new single-proposed parameter of vegetable oil quality

In this report, we study the electro-optics effect on cooking oil to obtain the relative dissociation energy as a new single proposed parameter of oil quality. The sample was canola oil which had been heated in 0.5 hours, 2 hours and 4 hours. The light source used in the experiment was a green pointer laser with a wave length of 532 nm. The sample was applied to a potential difference from 0 to 9 kV to obtain the electro-optics effect in form of the change of the polarization angle Dq as function of potential difference DV. The relative dissociation energy was obtained from the fitting data of the relative Lenard-Jones potential energy curves represented by change of polarization per unit change of potential difference, Dq/DV. The result shows that the relative dissociation energy is reduced as the oil quality decreased after heated. The relative dissociation energy provides simple physical understanding about electro-optics effect on cooking oils. The study of electro-optics polarization that represents relative Lenard-Jones potential energy is a new but somewhat intuitive, which can be further improved and emphasized for grouping, mapping, and determining various cooking oil quality and halal food due to the lard contamination.