CHARACTERIZATION OF EDIBLE OILS USING SYNCHRONOUS SCANNING FLUORESCENCE SPECTROSCOPY
 
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Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):108–112
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ABSTRACT
Synchronous scanning fluorescent spectroscopy is explored as a tool for edible oil quality control and identification. Characteristic bands existing in the respective spectra and significant changes of these bands resulting from thermal oxidation and photo-oxidation of the oils confirm the potential of the method for the edible oil analysis. The method consists in monitoring and quantification of minor luminescent constituents, such as tocopherols, chlorophylls and polyphenols, and may be used for quality control, identification and manufacturing technology authentication of edible oils. Analysis of mixtures should be possible with suitable chemometric tools and appropriate calibration. High sensitivity of the method to oxidation is guaranteed by the inherent high sensitivity of luminescent techniques, and the anti-oxidant properties of tocopherols. The method does not require any separation steps.
ISSN:1230-0322