Synchronous fluorescence spectroscopy: tool for monitoring thermally stressed edible oils.

Total synchronous fluorescence spectra are proposed for monitoring edible oils during thermal stress. Synchronous fluorescence spectra obtained at an 80 nm wavelength interval combined with principal component analysis are suitable for classification of vegetable oil deterioration. Spectroscopic features in the range of 300-500 nm have been used for extra virgin olive, olive pomace, and sesame oil and the range of 320-520 nm has been used for corn, soybean, sunflower, and a commercial blend of oils.

Synchronous fluorescence spectroscopy for quantitative determination of virgin olive oil adulteration with sunflower oil.

Adulteration of extra virgin olive oil with sunflower oil is a major issue for the olive oil industry. In this paper, the potential of total synchronous fluorescence (TSyF) spectra to differentiate virgin olive oil from sunflower oil and synchronous fluorescence (SyF) spectra combined with multivariate analysis to assess the adulteration of virgin olive oil are demonstrated. TSyF spectra were acquired by varying the excitation wavelength in the region 270-720 nm and the wavelength interval (Deltalambda) in the region from 20 to 120 nm.