Fluorescent probe for bad cooking oil in the portable platform

Date:
May 3, 2022
Source:
Pohang University of Science & Technology (POSTECH)
Summary:
A research team develops a fluorescent molecular sensor for
detecting bad cooking oils. The novel technology enables anyone
to easily measure the cooked time for all kinds of cooking oils.



FULL STORY ==========================================================================
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: Chemical.

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.

This study was conducted with the support from IBS and a patent for the technology has been recently registered.


========================================================================== Story Source: Materials provided by Pohang_University_of_Science_&_Technology_(POSTECH).

Note: Content may be edited for style and length.


========================================================================== Journal Reference:
1. Xiao Liu, Eun Gyeong Choi, Songbin Cui, Kapil Kumar, Myongji Cho,
Young-
Tae Chang. Casting red light for bad oil by dual turning-on
mechanisms of fluorescence and its application in the portable
platform. Sensors and Actuators B: Chemical, 2022; 365: 131866 DOI:
10.1016/j.snb.2022.131866 ==========================================================================

Link to news story: https://www.sciencedaily.com/releases/2022/05/220503141356.htm

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