SWNT Sensors for Monitoring the Oxidation of Edible Oils

Authors: Keun-soo Lee, Kyongsoo Lee, Vincent Lau, Kyeong Shin, Byeong-Kwon Ju

Abstract:

There are several means to measure the oxidation of edible oils, such as the acid value, the peroxide value, and the anisidine value. However, these means require large quantities of reagents and are time-consuming tasks. Therefore, a more convenient and time-saving way to measure the oxidation of edible oils is required. In this report, an edible oil condition sensor was fabricated by using single-walled nanotubes (SWNT). In order to test the sensor, oxidized edible oils, each one at a different acid value, were prepared. The SWNT sensors were immersed into these oxidized oils and the resistance changes in the sensors were measured. It was found that the conductivity of the sensors decreased as the oxidation level of oil increased. This result suggests that a change of the oil components induced by the oxidation process in edible oils is related to the conductivity change in the SWNT sensor.

Keywords: Single-walled carbon nanotubes, edible oil oxidation, chemical sensor.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1062816

References:

[1] S. Iijima, Helical microtubules of graphitic carbon, Nature 354 (1991) 56-58.
[2] J. Kong, NR Franklin, C. Zhou, MG Chapline, S. Peng, K. Cho, and H. Dai, Nanotube molecular wires as chemical sensors, Science 287 (2000) 622-625.
[3] J. Li, Y. Lu, Q. Ye, M. Cinke, J. Han and M. Meyyappan, Carbon Nanotube Sensors for Gas and Organic Vapor Detection, Nano Letters 3 (2003) 929-933.
[4] PW Barone, S. Baik, DA Heller, MS Strano, Near-infrared optical sensors based on single-walled carbon nanotubes, Nat. Mater. 4 (2005) 86-92.
[5] Q. Zhao, Z. Gan, Q. Zhuang, Electrochemical Sensors Based on Carbon Nanotubes, Electroanalysis 14 (2002) 1609-1613.
[6] FT Orthoefer, Care of food service frying oils, J. Am. Oil Chem. Soc. 65 (1988) 1417-1419.
[7] T. Yasukawa, K. Yasunaga, Nutritional functions of dietary diacylglycerols, J. Oleo Sci. 50 (2001) 427-432.
[8] C. W. Fritsch, Measurements of frying fat deterioration: a brief review, J. Am. Oil Chem. Soc. 58 (1981) 272-274.
[9] K. Robards, A. F. Kerr, E. Patsalides, Rancidity and its measurement in edible oils and snack foods. A review, Analyst 113 (1988) 213-224.
[10] Seung-Hoon Jhi, Steven G. Louie, and Marvin L. Cohen, Electronic Properties of Oxidized Carbon Nanotubes, Phys. Rev. Lett. 85 (2000) 1710-1713.
[11] Zsolt E. Horv├íth, Antal A. Ko├│s, Kriszti├ín Kertész, György Moln├ír, G├íbor Vértesy, M├írton C. Bein, Tam├ís Frigyes, Zolt├ín Mész├íros, J├│zsef Gyulai, L├íszl├│ P. Bir├│, The role of defects in chemical sensing properties of carbon nanotube films, Appl. Phys. A-Mater. Sci. Process. 93 (2008) 495-504.
[12] E. N. FRANKEL, Lipid peroxidation, Prog. Lipid Res. 19 (1980) 1-22.
[13] Felix A. Aladedunye, Roman Przybylski, Degradation and Nutritional Quality Changes of Oil During Frying, J. Am. Oil Chem. Soc. 86 (2009) 149-156.
[14] Jian Chen, Mark A. Hamon, Hui Hu, Yongsheng Chen, Apparao M. Rao, Peter C. Eklund, Robert C. Haddon, Solution Properties of Single-Walled Carbon Nanotubes Science 282 (1998) 95-98.