[18a-C43-1~9] 1.1 Interdisciplinary and General Physics

11:00 AM - 11:15 AM JST(2:00 AM - 2:15 AM UTC)English Presentation

[18a-C43-8] 【No-Show】Spectroscopic assessment of an edible oil for quality determination

〇(B)Hazel Mendonca¹, Sharmila Sajankila Nadumane¹, Nirmal Mazumder¹ (1.MSLS, MAHE)

Keywords:

Spectroscopy,Photo-oxidation,Intensity

Photo-oxidation of edible oils occurs when they are exposed to light. In the context of edible oils, photo-oxidation can lead to the generation of unpleasant flavours and odours, as well as the degradation of nutrients and the formation of potentially harmful compounds. Since oil is frequently consumed in homes, oxidized oil poses a severe risk to health. Spectroscopy is one of the most convenient methods for examining the chemical characteristics and parameters of oil. To recognize how photooxidation affects oils, spectroscopic approaches are more accurate, faster, and less expensive; some are UV-Vis, Fluorescence, and Fourier transform infrared spectroscopy. Therefore, evaluating these physical and chemical characteristics is crucial to ensure the quality, safety, and nutritional value of edible fats and oils used in food production.