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Characterization of canola oil extracted by different methods using fluorescence spectroscopy
1Agri. & Biophotonics Division, National Institute of Lasers and Optronics (NILOP), Lehtrar road, Islamabad, Pakistan.
Plos One
|December 18, 2018
Summary
Fluorescence spectroscopy reveals natural canola oil contains vitamin E, beta-carotene, and chlorophyll, absent in commercial brands. Commercial oils show oxidation markers, indicating potential quality differences.
Area of Science:
- Analytical Chemistry
- Food Science
- Spectroscopy
Background:
- Canola oil is a widely consumed vegetable oil.
- Assessing the quality and authenticity of canola oil is crucial for consumers.
- Fluorescence spectroscopy offers a sensitive method for molecular characterization.
Purpose of the Study:
- To characterize canola oil samples using fluorescence spectroscopy.
- To differentiate between naturally extracted and commercial canola oils.
- To investigate the impact of temperature on canola oil composition.
Main Methods:
- Acquisition of fluorescence spectra from canola oil samples.
- Utilizing excitation wavelengths from 280 to 420 nm.
- Analyzing emission bands associated with key compounds and oxidation products.
Main Results:
- Natural canola oil (hexane-extracted, cold-pressed) exhibited emission bands for vitamin E/beta-carotene and chlorophyll.
- Commercial canola oil brands lacked these bands but showed an emission band at 440 nm, indicative of oxidation.
- Cold-pressed canola oil maintained its molecular composition up to 180°C but showed signs of thermal oxidation at higher temperatures.
Conclusions:
- Fluorescence spectroscopy can effectively distinguish between natural and commercial canola oils based on their molecular profiles.
- Commercial canola oils may undergo oxidation, potentially affecting their quality.
- Cold-pressed canola oil demonstrates good thermal stability up to 180°C, but prolonged exposure to heat can induce oxidation.
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