MSGID: 1:317/3 627201b1   
   PID: hpt/lnx 1.9.0-cur 2019-01-08   
   TID: hpt/lnx 1.9.0-cur 2019-01-08   
    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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