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Thermal Stability Assessment of Vegetable Oils by Raman Spectroscopy and Chemometrics

Abstract

Vegetable oils are widely used in culinary, e.g. in deep frying, cooking, and baking. During these processes, the oils are submitted to high temperatures, giving rise to unhealthy compounds. The risk for the health related to oil consumption resulted in a search for more healthy and stable oils, which could maintain their properties during the cooking process. The aim of this work was to evaluate the thermal stability of the most common oils used for cooking in Brazil by Raman spectroscopy. Eight types of vegetable oils (cotton, extra virgin olive oil, refined olive oil, canola, coconut, sunflower, corn, and soybean) were evaluated, heating them at temperatures ranging from 25 °C to 205 °C. The stability of oils presented high correlation with their smoke points. As expected, the more evident spectral changes were observed in the oils that present lower smoke points. The refined oils, which in general present higher smoke points, presented better stability. In this study, the more stable oils were sunflower, cotton, and canola. These results showed that Raman spectroscopy allied with chemometric tools as a fast and accurate method to evaluate the thermal stability of edible oils. At the same way, this technique could be employed to monitor and check the quality of oils used in restaurants.

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Acknowledgements

This study was funded by the São Paulo Research Foundation (grants #2010/16520-5 and #2017/13095-0).

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Correspondence to Renato Lajarim Carneiro.

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Benedito Roberto declares that he has no conflict of interest. Alvarenga Junior declares that he has no conflict of interest. Felipe Augusto Neres Xavier declares that he has no conflict of interest. Frederico Luis Felipe Soares declares that he has no conflict of interest. Renato Lajarim Carneiro declares that he has no conflict of interest.

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This article does not contain any studies with human participants or animals performed by any of the authors.

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Alvarenga, B.R., Xavier, F.A.N., Soares, F.L.F. et al. Thermal Stability Assessment of Vegetable Oils by Raman Spectroscopy and Chemometrics. Food Anal. Methods 11, 1969–1976 (2018). https://doi.org/10.1007/s12161-018-1160-y

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  • DOI: https://doi.org/10.1007/s12161-018-1160-y

Keywords

  • Vegetable oils
  • Thermal stability
  • Raman spectroscopy
  • Principal component analysis
  • Chemometrics
  • Olive oil