Fluorescence polarization technique: a new method for vegetable oils classification

Abstract

Concern about classification of different edible oils has risen recently in food safety. Developing an effective oil classification method is essential for public health. In this paper, a novel fluorescence polarization technique is developed to classify various types of oils. The degree of polarization (DOP) spectra of seven vegetable oils are collected and analyzed. Classification of olive oil, walnut oil, and other types of oils is successfully achieved with DOP spectra under 532 nm laser excitation. A classification accuracy of 100% is obtained for the investigated samples. The method is non-destructive and requires no sample preparation, which provides insight to develop a novel portable monitor system concerning food safety.