Application of steady-state and time-resolved fluorescence spectroscopy in identification of cold-pressed vegetal oils

Monitoring the quality of food products is very important, due to the fact that substances potentially harmful to consumers may be formed during production and storage. In addition, vegetal oils are subject to falsification, which is based mainly on mixing and adding other, usually cheaper equivalents or providing false data on the composition and origin. In this way, the path from a very healthy product to a product that has a negative impact on the human body is very short. In this study fluorescence spectra and fluorescence decay kinetics of selected cold-pressed oils were characterized and the origin of the observed fluorescence bands was discussed. The obtained fluorescence characteristics were found to be the unique fingerprints of the individual oils and showed evident differences which arise from specific qualitative and quantitative compositions of the oils. The most apparent differences in the shape of fluorescence bands were observed in the emission spectrum at excitation wavelength 350 nm and in the excitation spectrum recorded at emission wavelength 500 nm. The obtained results show the utility of the applied steady-state and time –resolved fluorescence measurements in the identification of the tested vegetal oils.