Spectroscopic measurement and dielectric relaxation study of vegetable oils

The purpose of the current study is to investigate the qualitative characterization of nine different pure vegetable oil samples using dielectric spectroscopy which is a vastly resourceful and reasoned technique in the temperature range 0 ℃ to 25 ℃. Time-domain reflectometry technique is applied up to the microwave frequencies of 50 GHz for the first time for qualitative characterization of the selected vegetable oil samples with a special focus on the variances of dielectric properties like dielectric permittivity (ε′), dielectric loss (ε″), relaxation time concerning temperature and other physiochemical properties of the vegetable oil specimens.

The experimental methodology involves the use of time-domain reflectometry (TDR) measurements up to the scale of 50 GHz done to analyse the aspects like lower and higher scales of values towards the static dielectric permittivity (ε_s) and relaxation time (τ) (ps) to further meaningfully compare and correlate this values with the fatty acid profiles of each of the nine vegetable oil samples to reason and draw comparative inferences about the quality aspects of vegetable oils. Microwave TDR studies provide an effective, alternate, simple, rapid, and viable way to exercise quality control and actuate data regarding the quality status of vegetable oils. Variances of dielectric permittivity (ε′) concerning dielectric loss (ε″) are graphically interpreted using the Cole Davidson model. The static dielectric permittivity (ε_s) was further recertified and measured accurately by using a precision LCR meter. Thermodynamic properties of all the nine vegetable oil samples like enthalpy (ΔH) (kJ/mol) and entropy of activation (ΔS) (J/mol ∙ K) are also calculated to further insight the dependence of dielectric properties of these oil samples concerning temperature.

This dielectric spectroscopic study affirms the association of the quality aspects of these nine vegetable oil samples with their dielectric properties by providing meaningful correlations, comparatives and concurrencies of dielectric properties concerning the physiochemical properties which are a part of fatty acid profiles of these samples, which is a novel aspect of this study. The Cole-Cole plot underlines the tendency of realignment of dipoles as per the applied field. The complex permittivity spectra indicate the dwindling nature of molecular alignment including a slow decline to average coinciding values depending on the molecular bonding pattern of vegetable oil samples. The activation energy (ΔH) in (kJ/mol) is calculated for all the samples which are indicative of endothermic nature which experimentally proves that high energy is required for rotation of unsaturated oil sample molecules with low relaxation times.

The highlight of the current dielectric spectroscopic study is that it conclusively divides the nine vegetable oil samples into two groups based on the dielectric property of relaxation time. The vegetable oil samples with higher relaxation times were measured in ps [soyabean oil (398.5), groundnut oil (412.5), flaxseed oil (318.4), and castor oil (305.3)] and the oil samples with lower relaxation times [safflower oil (37.91), sunflower oil (30.6), walnut oil (22.4) and sesame oil (38.4)] and correlate this dielectric aspect with the aspect extent of the presence of oleic acid: C₁₈H₃₄O₂, linoleic acid: C₁₈H₃₂O₂, linolenic acid: C₁₈H₃₀O₂ and ricinoleic acid C18H₃₄O₃ alongside the percentage of unsaturation present in the fatty acid profile of each sample. Saturated fatty profile of coconut oil (percentage of saturation 82.5) with low relaxation time (41.8) ps and its concurrency concerning the extent of percentage presence of lauric acid C₁₂H₂₄O₂ (52 ps) myristic acid: C₁₄H₂₈O₂ (21 ps) is also correlated. The current dielectric spectroscopic study further highlights and compares the variances of dielectric permittivity of the nine vegetable oils samples with the percentage of unsaturation /saturation to infer upon the correlation with the fatty acid profile of these oil samples.