Mapping Various Cooking Oil using Fluorescence Polarization

*Ketut Sofjan Firdausi  -  Department of Physics, Diponegoro University, Indonesia
I. Afiefah  -  Department of Physics, Diponegoro University, Indonesia
Heri Sugito  -  Department of Physics, Diponegoro University, Indonesia
Much. Azam  -  Department of Physics, Diponegoro University, Indonesia
Received: 14 Dec 2018; Published: 14 Dec 2018.
Open Access
Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Citation Format:
Article Info
Section: Articles
Language: EN
Full Text:
Statistics: 151 150

Abstract
In this report we have succeeded to map various cooking oils using change of fluorescence polarization. Various cooking oils consisted of several vegetables oils and animal oils (chicken oil and lard) were used in the experiment, and some oils were measured in two different times. The change of polarization angle &tetha; was measured as the difference between linear polarized green pointer laser as incoming light and fluorescence light using a pair of polarizers. The direct measurement of fluorescence polarization gives a new unique result of critical polarizer’s angle φc that can group vegetable cooking oils into group 1 (at φc = 10o for VCO, olive, and soybean), group 2 (at φc = 20o for palm, corn and rice bran), group 3 (at φc = 30o for sunflower and canola), and also animals cooking oils into group 4 (at φc = 20o for chicken oil), and group 5 (at φc = 40o for lard). Mostly cooking oils can be distinguished using modified maps. The large difference φc and &tetha; of lard from vegetable oils provides an advantage to develop for testing halal oil due to lard contamination. The capability of this method has benefits, at least, as a complement and simple method in comparison to other expensive sophisticated instruments such as fluorescence spectroscopy or GCMS methods with their derivation’s instruments.
Keywords
Mapping Cooking oils;Critical polarizer’s angle;Fluorescence polarization;Change of polarization angle

Article Metrics:

  1. M. Azam, I. Afiefah, R. W. Septianti, N. K. Putri, H. Sugito, and K. S. Firdausi, “Method of fluorescence polarization for a new alternative tool for investigation of cooking oil and lard,” Journal of Physics: Conference Series (to be published).
  2. K. S. Firdausi, N. Simbolon, and H. Sugito,”Polarisasi Fluoresens untuk Evaluasi Mutu Minyak Goreng,” Jurnal Ilmiah Teknosains, 3, 34- 39 (2017).
  3. E.Sikorska, I.Khmelinskii, and M.Sikorski, Analysis of Olive Oils by Fluorescence Spectroscopy: Methods and Applications, In Tech Open 63-68 (2012).
  4. Y. G. M. Kongbongan, H. Ghalila, M. B. Onana, Y. Majdi, Z. B. Lakhdar, H. Mezlini, and S. Sevetre- Ghalila, “Characterization of Vegetable Oils by Fluorescence Spectroscopy,” Food and Nutrition Sciences 2, 692-699 (2011).
  5. M Saleem, Naveed Ahmad, H Ali, M Bilal, Saranjam Khan, RahatUllah, M Ahmed and S Mahmood, Investigating temperature effects on-extra virgin olive oil using fluorescence spectroscopy, Laser PhysicsLetters, 27, 125602, (2017).
  6. C. T. Tan and S. Lock, “Are Borg extracts present in May gummy Bear? Gelatine speciation by LC- MS/MS,” AB SCIEX (2014).
  7. K. S. Firdausi, H.Sugito, and N. K. Putri,” Simple direct observation of polarization changes of Rayleigh scattering on sugar solution at low concentration,” Journal of Physics: Conference Series, 1025, 012009 (2018).
  8. K. S. Firdausi, H. Sugito, H. Rahmawati, A. B. Putranto,”The relationship between electro- optics gradient and fatty acids composition in a new investigation on palm oil quality,” Advanced Science Letters, 23, 6579-6581 (2017).
  9. K. S. Firdausi, M. Azam, H. Sugito, R. W. Septianti, and I. Afiefah,” Determination of relative dissociation energy from electro-optics as a new single-proposed parameter of vegetable oil quality,”Journal of Physics: Conference Series (to be published).