3D front face fluorescence spectroscopy as a tool for monitoring the oxidation level of edible vegetable oil during storage at 60 °C
Eliot Patrick Botosoa, Romdhane Karoui
Abstract
Fluorescence landscapes with excitation wavelengths varying between 280 and 400 nm, and emission wavelengths in the range of 300–650 nm were scanned directly on oil samples throughout storage in capped and uncapped flasks for 15 days at 60 °C. PARAFAC analysis of the fluorescence landscapes showed the presence of three fluorophores in the edible oils, which are strongly dependent on the storage conditions. The fluorescence spectra were resolved into excitation and emission profiles of the pure fluorescent compounds, which are ascribed to be oxidation products and vitamin E. The complexity of edible oil data sets was suitable for PARAFAC modelling. Problems with scattering were encountered, the use of missing values was tackled before obtaining a validated model with a criterion of similarity measurements of splits reaching the 83.8% and this allowed us to start getting through the model of interpretation.