What are the cleanliness we use in our homes? What about the cooking oils used in restaurants? Recently, a team of POSTECH researchers has developed a straightforward and highly sensitive technology that detects bad cooking oils.
For the first time in the world, a research team led by Professor Young-Tae Chang of the Department of Chemistry at the Institute for Basic Science (POSTECH) and Dr. Xiao Liu of the IBS have developed the BOS fluorescent molecular probe BOS (Bad Oil Sensor). Fluorescent sensors are photoluminescent sensors that indicate whether a specific ion or substance is detected through a light signal.
The research findings from this research have been recently published in the international journal Sensors and Actuators B.
Many substances are produced when cooking oil is heated for an extended period, which can cause problems. 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 a simple indirect method that measures only the acidity of bad cooking oils or detects impurities added during the cooking process, which makes it difficult to apply to all types of oils.
A fluorescent molecular sensor was developed by a research team to accurately measure the cooking extent. It is capable of accurately measuring how long the cooking oil was used irrespective of the ingredient, and even detects a small amount of bad oil mixed with fresh oil.
The research team developed a portable platform called Bad Oil Sensing System (BOSS) for immediate use, which is expected to be a widely useful tool to monitor consumer demand and the food industry.