We've updated our Privacy Policy to make it clearer how we use your personal data.

We use cookies to provide you with a better experience. You can read our Cookie Policy here.

Advertisement
Portable Fluorescent Sensor Developed To Detect Bad Cooking Oils
News

Portable Fluorescent Sensor Developed To Detect Bad Cooking Oils

Portable Fluorescent Sensor Developed To Detect Bad Cooking Oils
News

Portable Fluorescent Sensor Developed To Detect Bad Cooking Oils

Credit: Pixabay.
Read time:
 

Want a FREE PDF version of This News Story?

Complete the form below and we will email you a PDF version of "Portable Fluorescent Sensor Developed To Detect Bad Cooking Oils"

First Name*
Last Name*
Email Address*
Country*
Company Type*
Job Function*
Would you like to receive further email communication from Technology Networks?

Technology Networks Ltd. needs the contact information you provide to us to contact you about our products and services. You may unsubscribe from these communications at any time. For information on how to unsubscribe, as well as our privacy practices and commitment to protecting your privacy, check out our Privacy Policy

How clean are the cooking oils we use in our homes? What about the cooking oils used at restaurants? Recently, a team of researchers at POSTECH – often called ‘fluorescent alchemists’ – has developed a straightforward and highly sensitive technology that detects bad cooking oils. 


A research team led by Professor Young-Tae Chang of the Department of Chemistry at POSTECH (Associate director of Center for Self-assembly and Complexity at the Institute for Basic Science (IBS)) and Dr. Xiao Liu of IBS has developed the fluorescent molecular probe, BOS (Bad Oil Sensor), for highly sensitive detection of bad cooking oils for the first time in the world. Fluorescent sensors are photoluminescent sensors that indicate whether a specific ion or substance is detected through a light signal.


The research findings from this study were recently published in the international journal Sensors and Actuators B.


When cooking oil is used for an extended period, harmful chemicals are generated. Unfortunately, some of this adulterated oil is used to make food and sold to consumers. However, the conventional detection method is not easily accessible to the public because it requires expensive equipment and professional skills. Moreover, it is merely an indirect method that measures only the acidity of bad cooking oils or detects impurities added during the cooking process, rendering it difficult to apply to all types of oils.


To improve the detection method, the research team fabricated a fluorescent molecular sensor that anyone can easily use to accurately measure the cooking extent. This sensor uses a dual turn-on method that detects both the viscosity and acidity that inevitably change during the cooking process. It is able to accurately measure how long the cooking oil was used regardless of the ingredient, and even detects a small amount of bad oil mixed with fresh oil.


The research team also developed a portable platform named Bad Oil Sensing System (BOSS) for immediate use, which is expected to be a widely applicable tool to monitor the quality of cooking oil by consumers and the food industry.


Reference: Liu X, Choi EG, Cui S, Kumar K, Cho M, Chang YT. Casting red light for bad oil by dual turning-on mechanisms of fluorescence and its application in the portable platform. Sens Actu B: Chem. 2022;365:131866. doi:10.1016/j.snb.2022.131866


This article has been republished from the following materials. Note: material may have been edited for length and content. For further information, please contact the cited source.


Advertisement