Characterization of Vegetable Oils by Fluorescence Spectroscopy

DOI: 10.4236/fns.2011.27095   PDF   HTML     9,475 Downloads   16,444 Views   Citations


Results presented in this paper show the ability to analyze vegetable oils with very cheap and easy method based on fluorescence spectroscopy. We have recorded, with a very simple experimental set up, fluorescence spectra for several vegetable oils at excitation wavelength λex = 370 nm. After deconvolution, using a Lorentzian profile, and identification of the stripes forming the spectra, a normalization of the intensities was made with respect to the vitamin E band with λ= 525 nm taken as reference. A statistical method based on Principal Component Analysis (PCA) is used to emphasize differences between refined and unrefined oils. We also noticed a significant difference between fluorescence of the argan cosmetic oil and edible argan oil due to the heating of the second one during its preparation. Stability to thermal oxidation of high oleic sunflower oil compared to the extra virgin olive, argan cosmetic and refined corn oils is also shown.

Share and Cite:

Y. Kongbonga, H. Ghalila, M. Onana, Y. Majdi, Z. Lakhdar, H. Mezlini and S. Sevestre-Ghalila, "Characterization of Vegetable Oils by Fluorescence Spectroscopy," Food and Nutrition Sciences, Vol. 2 No. 7, 2011, pp. 692-699. doi: 10.4236/fns.2011.27095.

Conflicts of Interest

The authors declare no conflicts of interest.


[1] E. Sikorska, A. Romaniuk, I. V. Khmelinskii, R. Herance, J. L. Bourdelande, M. Sikorski and J. Koziol, “Characterization of Edible Oils Using Total Luminescence Spectroscopy,” Journal of Fluorescence, Vol. 14, No. 1, 2004, pp. 25-35. doi:10.1023/B:JOFL.0000014656.75245.62
[2] M. Laguerre, J. Lecomte and P. Villeneuve, “Evaluation of the Ability of Antioxidants to Counteract Lipid Oxidation: Existing Methods, New Trends and Challenges,” Progress in Lipid Research, Vol. 46, No. 5, 2007, pp. 244-282. doi:10.1016/j.plipres.2007.05.002
[3] F. Guimet, R. Boque and J. Ferre, “Cluster Analysis Ap-plied to the Exploratory Analysis of Commercial Spanish Olive Oils by Means of Excitation-Emission Fluorescence Spectroscopy,” Journal of Agricultural and Food Chemistry, Vol. 544, 2005, pp. 143-152.
[4] N. B. Kyriakidis and P. Skarkalis, “Fluorescence Spectra Measurement of Olive Oil and Other Vegetable Oils,” Journal of AOAC International, Vol. 83, No. 6, 2000, pp. 1435-1439.
[5] F. Guimet, R. Boque and J. Ferre, “Rapid Detection of Olive-Pomace Oil Adulteration in Extra Virgin Olive Oils from the Protected Denomination of Origin Siurana Using Excitation-Emission Fluorescence Spectroscopy and Three-Way Methods of Analysis,” Analytica Chimica Acta, Vol. 52, 2004, pp. 6673-6679.
[6] S. B. Engelsen, “Explorative Spectrometric Evaluations of Oil Deterioration,” Journal of the American Oil Chemists’ Society, Vol. 74, No. 12, 1997, pp. 1495-1508. doi:10.1007/s11746-997-0068-2
[7] A. Sayago, M. T. Morales and R. Aparicio, “Detection of Hazelnut Oil in Virgin Olive Oil by a Spectrofluorimetric Method,” European Food Research and Technology, Vol. 218, No. 5, 2004, pp. 480-483. doi:10.1007/s00217-004-0874-9
[8] S. A. Smith, R. E. King, B. David and B. D. Min, “Oxidative and Thermal Stabilities of Genetically Modified High Oleic Sunflower Oil,” Food Chemistry, Vol. 102, No. 4, 2007, pp. 1208-1213.
[9] R. Cheikhousman, M. Zude, D. Jouan-Rimbaud Bouveresse, C. L. Léger, D. N. Rutledge and I. Birlouez-Aragon, “Fluorescence Spectroscopy for Monitoring Deterioration of Extra Virgin Olive Oil during Heating,” Analytical and Bioanalytical Chemistry, Vol. 382, No. 6, 2005, pp. 1438- 1443. doi:10.1007/s00216-005-3286-1

comments powered by Disqus

Copyright © 2020 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.