Analysis of Heated Olive Cooking Oil Using a Spectroscopy Technique

Olive oil, a vegetable oil with numerous health benefits, possesses distinctive nutritional characteristics closely linked to its chemical composition. The formation of these characteristics primarily takes place during the oil's production, storage, and handling of raw materials. It is worth noting that olive oil also contains acidity, which can present challenges. Consumption of heated olive oil can potentially contribute to disorders associated with saturated fat. Hence, the primary objective of this project is to examine the level of Free Fatty Acids (FFA) in heated olive oil and identify the optimal absorption wavelength. Spectroscopy techniques will be employed to analyse FFA in olive oil. UV/Vis spectroscopy allows the investigation of a sample's electronic structure and facilitates the identification of compounds present. Four different samples of olive oils are prepared at varying heating times to be analysed. It was found that prolonged heating leads to an increase in FFA. Through this finding, consumers will gain a better understanding and be more cautious when using heated olive oil.