文章基本信息

标题：Characterization of Vegetable Oils by Fluorescence Spectroscopy
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作者：Yvon Gilbert Mbesse Kongbonga ; Hassen Ghalila ; Marthe Boyomo Onana 等
期刊名称：Food and Nutrition Sciences
印刷版ISSN：2157-944X
电子版ISSN：2157-9458
出版年度：2011
卷号：2
期号：7
页码：692-699
DOI：10.4236/fns.2011.27095
出版社：Scientific Research Publishing
摘要：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 λ_ex = 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.
关键词：Vegetable Oils; Oxidation; Refined and Unrefined Oils; Unsaturated Fatty Acid; Fluorescence Spectroscopy and Principal Component Analysis (PCA)