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Related Concept Videos

Atomic Fluorescence Spectroscopy01:29

Atomic Fluorescence Spectroscopy

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Atomic fluorescence spectroscopy (AFS) is an analytical technique that involves the electronic transitions of atoms in a flame, furnace, or plasma being excited by electromagnetic (EM) radiation. When these atoms absorb energy, they become excited and subsequently release energy as they return to their original state. This emitted light, or "fluorescence," is observed at a right angle to the incident beam. Both absorption and emission processes transpire at distinct wavelengths, which...
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In Ultraviolet–Visible (UV–Vis) spectroscopy, the absorption of electromagnetic radiation is used to probe the electronic structure of molecules. This technique provides insights into molecular electronic transitions, particularly the movement of electrons between different molecular orbitals. Radiation is absorbed if the energy of the electromagnetic radiation passing through the molecule is precisely equal to the energy difference between the excited and ground states. During this...
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In IR spectroscopy of carboxylic acids, the C=O bond shows a characteristic band between 1710 and 1760 cm⁻¹, and the O–H bond exhibits a broad band between 2500 and 3300 cm⁻¹.
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Characterization of Biological Absorption Spectra Spanning the Visible to the Short-Wave Infrared
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Characterization of Corn Oil Using Fluorescence Spectroscopy.

Saud Abdullah1, Muhammad Asif2, Hina Ali3

  • 1Atomic and Molecular Physics Laboratory, Department of Physics, Quaid-I-Azam University, Islamabad, Pakistan.

Journal of Fluorescence
|July 5, 2022
PubMed
Summary

Fluorescence spectroscopy differentiates pure corn oil from commercial varieties, identifying valuable compounds like beta-carotenes and Vitamin E. Pure corn oil is safe for cooking up to 140°C, while commercial oils degrade faster at higher temperatures.

Keywords:
Beta carotenesCorn oilFluorescence spectroscopyQuality assuranceVitamin E

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Area of Science:

  • Analytical Chemistry
  • Food Science
  • Spectroscopy

Background:

  • Corn oil quality varies significantly between pure and commercial products.
  • Understanding oil composition is crucial for culinary applications and health.
  • Fluorescence spectroscopy offers a sensitive method for chemical characterization.

Purpose of the Study:

  • To characterize pure and commercial corn oil using fluorescence spectroscopy.
  • To determine the optimal excitation wavelength for spectral analysis.
  • To investigate the impact of heat on corn oil composition and stability.

Main Methods:

  • Utilized fluorescence spectroscopy with an excitation wavelength of 380 nm.
  • Analyzed emission spectra of pure and commercial corn oil samples.
  • Subjected samples to controlled heating at temperatures ranging from 100°C to 200°C.

Main Results:

  • Pure corn oil contains beneficial compounds like oleic acid, beta-carotenes, chlorophylls, and Vitamin E isomers.
  • Commercial corn oils lack these valuable components, showing only fats and oxidation products.
  • Pure corn oil retains valuable ingredients up to 140°C, while commercial oils degrade significantly above 180°C.

Conclusions:

  • Fluorescence spectroscopy is effective for assessing corn oil quality and purity.
  • Pure corn oil is suitable for cooking up to 140°C without significant loss of beneficial compounds.
  • Temperature significantly affects the composition and stability of corn oil, with pure varieties being more resilient at moderate cooking temperatures.