Evaluation of thermally oxidized soybean oil using carbon nanotube sensor

Eunji Lee, Seung Yong Lim, Vincent Lau Chun Fai, Byeong Kwon Ju, Sangsuk Oh

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)


As people are being exposed to many types of fast food, rancid oil is a factor affecting public health. Monitoring of rancidity in frying oils needs to be done adequately. The chemical methods that are currently used require long periods of time and expertise. The development of a device that quickly and easily measures rancidity would be helpful to manage rancidity in frying oils adequately. Due to the fact that carbon nanotube (CNT) is sensitive to acid value, we used CNT as a sensing material for detecting oil rancidity. Polyethylenimine (PEI) was coated on CNT for stable measurements. Experiments were conducted at 100°C after samples were cooled from 180°C. The results showed a strong correlation between acid values and resistances using CNT sensors. As the acid value of oils increased, the resistance of CNT sensors increased. Development of sensors using CNT may make it possible to determine the rancidity of frying oils in real-time and on site.

Original languageEnglish
Pages (from-to)472-477
Number of pages6
JournalKorean Journal of Food Science and Technology
Issue number4
Publication statusPublished - 2012 Aug 31


  • CNT
  • Frying oil
  • Rancid oil
  • Resistance

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology


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