Fluorescence spectroscopy study of conventional and organic soybean oil heated to 270 degrees C

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Author(s):	Borges Lopes, Carla Regina ; Torres da Silva, Heron Dominguez ; Courrol, Lilia Coronato ; IEEE Total Authors: 4
Document type:	Journal article
Source:	2021 SBFOTON INTERNATIONAL OPTICS AND PHOTONICS CONFERENCE (SBFOTON IOPC); v. N/A, p. 4-pg., 2021-01-01.
Abstract
Edible vegetable oils are highly susceptible to lipid thermo-oxidation which results in the toxic substances production, with serious nutritional consequences. This work studies the fluorescence spectroscopy potential to determine oxidation status in these materials. The organic and conventional soybean oils fluorescence spectra have been studied and alterations were registered after heated at 270 degrees C. Variations in chlorophyll fluorescence lifetime were analyzed to determine the pigment degradation. The results indicate that fluorescence spectroscopy is an efficient method to determine pigments degradation and increasing fatty acid oxidation products. It can be applied in the food industry and food quality control institutions. (AU)

FAPESP's process:	18/20761-0 - Use of fluorescence spectroscopy in the determination of contamination and oxidative processes in edible vegetable oils
Grantee:	Carla Regina Borges Lopes
Support Opportunities:	Scholarships in Brazil - Doctorate


FAPESP's process:	17/23686-6 - Use of fluorescence spectroscopy on detection and control of contamination in food
Grantee:	Lilia Coronato Courrol
Support Opportunities:	Regular Research Grants