This project aims to develop new approaches for rapid analysis of edible oils. In this context, the emerging technology of "lab-on-a-chip" (1,2) and thermal analysis techniques such as differential scanning calorimetry and thermogravimetry coupled with GC-MS recently emerged as tools of particular interest. The aim is to study the thermal stability and fate of endogenous and exogenous contaminants during heating in edible oils. The techniques of thermal analysis and “lab-on-a-chip” microsystems will be used and / or adapted and then coupled with techniques of data analysis to extract relevant information. The challenges of this project are: 1) Improve our knowledge on the fate of certain toxics (PAHs) which may appear and concentrate themselves in the non-refined oils and refined oils during the heating, 2) Quantify these toxic molecules during heating as a function of temperature and time by thermal analysis and its hyphenated variants (coupling), 3) Develop / adapt a new miniaturized analytical system that includes all the analysis chain (lab-on-a-chip), to detect and quantify these contaminants 4) Build a database for kinetics allowing a qualitatively and quantitatively access, for a given temperature, the degradation rate of oils and potentially toxic compounds present for a fixed period of heating, 5) Exploit the chromatographic and spectral data with chemometric tools to develop calibration models of target molecules in the studied oils. The techniques used or developed during this project will be validated by GC-MS and HPLC-Fluorimetry.
Abstract
NEW ANALYTICAL AND CHEMOMETRIC APPROACHES OF THE FOOD OILS SAFETY: STUDY OF THE STABILITY OF OILS BY MODELING AND THERMAL ANALYSIS AND DEVELOPMENT OF "LAB-ON-A-CHIP" MICROSYSTEMS DEDICATED TO THE DETECTION OF CONTAMINANTS.
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