Preliminary Evaluation of the Effect of Domestication on the Marketable and Nutritional Quality of B. aegyptiaca (L.) Delile Oil from Algeria.

Balanites aegyptiaca is a multipurpose fruit tree that grows wild in many arid and semi-arid African areas; however, recent domestication efforts have been undertaken to protect the species from the threat of urbanization and climate change. Within this context, the impact of the domestication of Algerian B. aegyptiaca was evaluated on its seed oil, which is already valued as food. Hence, oils from wild and domesticated trees were comparatively investigated for their physicochemical and compositional quality. Both oil types had a good oxidative stability and met the requirements for human consumption in terms of the saponification index, the free acidity, and the peroxide value. Moreover, they showed a comparable FA composition, with high levels of oleic and linoleic acids, which are beneficial for the consumer's health. Domestication led to a statistically significant decrease in the tocopherols and polyphenols in the oil. The phytosterols and squalene were slightly lower in the domesticated oil than in the wild relative, although no statistically significant differences were observed. A comparable mineral profile was revealed and the minimal variations in the trace elements between the oils could be related to the natural variability in the seeds. Hopefully, this study will encourage the domestication of B. aegyptiaca as a sustainable strategy for enhancing its socioeconomic value in Algerian rural areas.

Evaluation of acrylamide concentration in commercial falafel available in Tehran City by different cooking methods: A health risk assessment study.

The objective of current research was to measure the amount of acrylamide in falafel samples by GC-MS (Gas chromatography-mass spectrometry) technique. The results presented, the average amount of acrylamide in falafel samples was 1.23 ± 0.83 mg/kg (ranged from 0.12 to 3.75 mg/kg). Also, the results showed lower temperature and frying with electric oven and low oil, reduces the average formation of acrylamide (0.73 ± 0.42 mg/kg), while frying at high temperature and frying with gas and immersion in edible oil, increases the average amount of acrylamide formation (1.72 ± 0.86 mg/kg). The highest and lowest average amount of acrylamide was observed in falafel cooked with canola oil (1.57 ± 0.96 mg/kg) and cooked with soybean oil (0.92 ± 0.32 mg/kg), respectively. Based on the MCS (Monte Carlo Simulation) results, the THQ (Target Hazard Quotient) and ILCR (Incremental Lifetime Cancer Risk) related to exposure to acrylamide via commercial falafel for adults were 2.72E-2 and 2.77E-5; and for children were 9.69E-2 and 9.25E-5, respectively. Therefore, there doesn't a significant health risk from falafel consumption.

Chemical characterization and influencing factors of gaseous and particulate components in cooking oil fume (COF) from traditional Chinese dishes: Insights from high-resolution mass spectrometry.

Cooking oil fumes (COF) are known to emit a wide range of organic compounds with significant impacts on human health and urban air quality. This study used HPLC-QToF-MS and Vocus PTR-TOF to explore the chemical constituents and influencing factors of the COF generated from eight typical Chinese dishes representing different areas in a laboratory kitchen. The results revealed that both CHO and CHON compounds exhibited strong reducibility and saturability, with CHO compounds being the dominant and CHON compounds showing greater diversity. 24 among 168 CHO compounds were identical with those generated from heating soybean oil, representing 72.4%-92.3% in abundance and 22.2%-29.2% in quantity. That was 5 among 113 CHON compounds, accounting for 7.8%-10% in abundance and 4.7%-6.7% in quantity. These findings suggest that the major CHO compounds from heating soybean oil continued to dominate the abundances in dishes. The diversity of CHO compounds and the presence of CHON compounds were influenced by the food ingredients. The VOC analysis indicated that oxygen-containing organics were the major components. 6 identical VOC species between cooking dishes and heating soybean oil were identified, comprising 36.02%-67.84% of the total VOCs mass. Notably, poor ventilation could result in even higher COF concentrations in the connected room compared to the kitchen itself.

A sensitive intelligent point-of-care test method for tert-butylhydroquinone in edible oil via a test strip with a smartphone.

Tert-butylhydroquinone (TBHQ) is easily overused or illegally added to edible oil and attracts a growing concern because of its cytotoxic, liver-damaging, and carcinogenic effects. Thus, a sensitive and intelligent point-of-care testing (iPOCT) method is developed to fulfill the on-site monitoring. This iPOCT method depended on a fluorescent immunochromatographic assay within 15 min. Under optimization, the limit of quantification (LOQ) was calculated as 0.03 µg mL-1. The iPOCT method provided a low limit of detection (LOD) of 0.02 µg mL-1, a wide linear range of 0.03-100 µg mL-1, and great selectivity. Recoveries by the spiking experiments ranged from 97.4% to 103.5% with relative standard deviations (RSDs) of 2.4%-4.9% in soybean, peanut, rapeseed, and corn oil samples. The results showed that the iPOCT method is highly consistent with the high-performance liquid chromatography (HPLC) method.

Combining Targeted Metabolomics with Untargeted Volatilomics for Unraveling the Impact of Sprouting on the Volatiles and Aroma of False Flax (Camelina sativa) Cold-Pressed Oil.

Sprouting of stored oilseeds due to improper storage can lead to quality defects of cold-pressed oils obtained from them. This study aimed to evaluate the effect of seed sprouting on volatile organic compounds (VOCs), aroma-active compounds, and the content of nonvolatile metabolites in cold-pressed false flax oil obtained from sprouted seeds. In this study, 88 unique VOCs were detected in sprouted oils, whereas only 42 were found in the control oils. The control oils were characterized by a higher abundance of alcohols, while all other groups of compounds were associated with sprouted seeds. The formation of many VOCs was reflected in changes in the nonvolatile precursors. Fifteen aroma-active compounds were identified in sprouted oil, with five compounds playing a significant role (FD ≥ 128) in aroma formation. The presented approach allowed identification of differences caused by seed sprouting, resulting in oils with a much stronger aroma and a richer profile of VOCs due to intensive metabolic changes. The origin of many VOCs can be explained by alterations in the content of nonvolatile metabolites.

Food-grade emulsion gels and oleogels prepared by all-natural dual nanofibril system from citrus fiber and glycyrrhizic acid.

The natural dual nanofibril system consisting of the rigid semicrystalline nanofibrils disintegrated from citrus fiber (CF) and soft semiflexible nanofibrils self-assembled from glycyrrhizic acid (GA) has been recently shown to be effective structural building blocks for fabrication of emulsion gels. In this work, the effect of the CF nanofibrils prepared by different mechanical disintegration approaches (i.e., high-pressure microfluidization and hydrodynamic cavitation) on the interfibrillar CF-GA interactions and the subsequent formation and properties of emulsion gels were investigated, with the aim of evaluating the potential of the dual nanofibril-stabilized emulsion gels as templates for synthesizing all-natural edible oleogels. The obtained results demonstrate that compared to the cavitation, the high-pressure microfluidization is more capable of generating CF nanofibrils with a higher degree of nanofibrillation and individualization, thus forming a denser CF-GA gel network with higher viscoelasticity and structural stability due to the stronger multiple intrafibrillar and interfibrillar interactions. The emulsion gels stabilized by the dual nanofibril system are demonstrated to be an efficient template to fabricate solid-like oleogels, and the structural properties of the oleogels can be well tuned by the mechanical disintegration of CF and the GA nanofibril concentration. The prepared oleogels possess high oil loading capacity, dense network microstructure, superior rheological and large deformation compression performances, and satisfactory thermal stability, which is attributed to the compact and ordered CF-GA dual nanofibrillar network via multiple hydrogen-bonding interactions in the continuous phase as well as at the droplet surface. This study highlights the unique use of all-natural dual nanofibrils to develop oil structured soft materials for sustainable applications.

Hyperspectral identification of oil adulteration using machine learning techniques.

Food adulteration is a global concern, drawing attention from safety authorities due to its potential health risks. Detecting and categorizing oil adulteration is crucial for consumer safety and food industry integrity. This research explores hyperspectral imaging (HSI) analysis to identify substandard oil adulteration at different stages. Using the non-destructive HSI Specim Fx 10 system, a method for precise and easy imaging-based fraud detection and classification was proposed. The 670 oil samples, including pure (Almond, Mustard, Coconut, Olive) and adulterated (Sunflower, Castor, Liquid Paraffin), were analyzed. The Savitzky-Golay filter preprocessed the images to remove noise and smooth spectral signatures. The oils were identified using various machine learning approaches, including Support Vector Machines, Logistic Regression, Linear Discriminant Analysis, Random Forests, Decision Trees, K-Nearest Neighbors, and Naïve Bayes with Linear Discriminant Analysis excelling in identification. Performance parameters, including precision, recall, F1-score, and overall accuracy, were calculated. The proposed method achieved a validation accuracy of 100%, outperforming numerous state-of-the-art approaches. This study introduces a robust pipeline for effective oil adulteration detection, offering a significant advancement in food safety and quality control.

Bioproduction of yeast single cell oil with acute oral toxicity study intended for edible oil application.

Human nutrition and health rely on edible oils. Global demand for edible oils is expanding, necessitating the discovery of new natural oil sources subjected to adequate quality and safety evaluation. However, in contrast to other agricultural products, India's edible oil supply is surprisingly dependent on imports. The microbial oil is generated by fermentation of oleaginous yeast Rhodotorula mucilaginosa IIPL32 MTCC 25056 using biodiesel plant byproduct crude glycerol as a fermentable carbon source. Enriched with monounsaturated fatty acid, nutritional indices mapping based on the fatty acid composition of the yeast SCO, suggested its plausible use as an edible oil blend. In the present study, acute toxicity evaluation of the yeast SCO in C57BL/6 mice has been performed by randomly dividing the animals into 5 groups with 50, 300, 2000, and 5000 mg/Kg yeast SCO dosage, respectively, and predicted the median lethal dose (LD50). Detailed blood biochemistry and kidney and liver histopathology analyses were also reported. The functions of the liver enzymes were also evaluated to check and confirm the anticipated toxicity. To determine cell viability and in vitro biocompatibility, the 3T3-L1 cell line and haemolysis tests were performed. The results suggested the plausible use of yeast SCO as an edible oil blend due to its non-toxic nature in mice models.

Uv-vis spectroscopy for simple chloride content analysis in edible oil using charged amino-functionalized carbon quantum dots fluorophore reagent.

The utilization of UV-Vis spectroscopy with amino-functionalized carbon quantum dots (NCQD) as a positive fluorophore reagent for chloride sensing in oil marks a notable advancement in analytical spectroscopy chemistry. This approach streamlines the detection process by eliminating the need for lengthy procedures and pretreatment steps typically associated with chloride detection in edible oil. By incorporating NCQD in chloride detection within the oil matrix, the wavelength analysis transitions from the UV to the visible region. This shift eliminates interference from oil matrix interactions, ensuring more accurate results. Molecular analysis of NCQD reveals significant shifts in its Fourier Transformation Infrared and photoluminescence spectroscopy peaks due to interaction with chloride in edible oil. It has two impressive sensitivity ranges spanning from 0.1-1.0 to 1.0-8.0 ppm, with a value of -0.4656 au. ppm-1 (R2 = 0.998) and -0.0361 au. ppm-1 (R2 = 0.931), respectively, the technique meets regulatory standards while achieving a low limit of detection (LOD) of 0.1 ppm. This places it on par with conventional methods and commercial sensors. The NCQD-UV-Vis spectroscopy method not only enhances the efficiency and accuracy of chloride detection but also holds promise for various industrial applications requiring simple and precise monitoring of chloride levels in oil samples.

Preparation, Characterization and Application of Active Food Packaging Films Based on Sodium Alginate and Twelve Varieties of Mandarin Peel Powder.

The industrial processing of mandarin fruits yields a large amount of peel waste, resulting in economic losses and environmental pollution. The peels of mandarin fruits are a good source of biomass and active substances that can be used to produce food packaging systems. In this study, active food packaging films were prepared based on sodium alginate and twelve varieties of mandarin peel powder. The structures, properties, and corn oil packaging performance of the films were compared. Results showed that the twelve varieties of mandarin peel powder differed in pectin, lipid, protein, crude fiber, and total phenol contents. The prepared films all exhibited a yellow color, 117.73-152.45 µm thickness, 16.39-23.62% moisture content, 26.03-90.75° water contact angle, 5.38-8.31 × 10-11 g m-1 s-1 Pa-1 water vapor permeability, 5.26-12.91 × 10-20 m2 s-1 Pa-1 oxygen permeability, 4.87-7.90 MPa tensile strength, and 13.37-24.62% elongation at break. Notably, the films containing mandarin peel powder with high pectin and lipid contents showed high moisture/oxygen barrier ability and mechanical properties. The films containing mandarin peel powder with high total phenol content exhibited high antioxidant- and antimicrobial-releasing abilities and good performance in delaying corn oil oxidation. Overall, the results suggested that the films have good application potential in active food packaging.

Solvent-tuned perovskite heterostructures enable visual linoleic acid assay and edible oil species discrimination via wavelength shift.

Linoleic acid (LA) detection and edible oils discrimination are essential for food safety. Recently, CsPbBr3@SiO2 heterostructures have been widely applied in edible oil assays, while deep insights into solvent effects on their structure and performance are often overlooked. Based on the suitable polarity and viscosity of cyclohexane, we prepared CsPbBr3@SiO2 Janus nanoparticles (JNPs) with high stability in edible oil and fast halogen-exchange (FHE) efficiency with oleylammonium iodide (OLAI). LA is selectively oxidized by lipoxidase to yield hydroxylated derivative (oxLA) capable of reacting with OLAI, thereby bridging LA content to naked-eye fluorescence color changes through the anti-FHE reaction. The established method for LA in edible oils exhibited consistent results with GC-MS analysis (p > 0.05). Since the LA content difference between edible oils, we further utilized chemometrics to accurately distinguish (100%) the species of edible oils. Overall, such elaborated CsPbBr3@SiO2 JNPs enable a refreshing strategy for edible oil discrimination.

Understanding mechanisms behind the oily mouthcoating perception of pure vegetable oils using tribology.

Tribology is the science of measuring friction between surfaces. While it has been widely used to investigate texture sensations of food applications, it is seldom applied in pure edible oil systems. In this research, we measured friction, viscosity, and solid fat content (SFC) of nine vegetable oils at 30 and 60°C. Polarized static microscopy was used to assess crystal formation between 60 and 30°C. Descriptive sensory analysis and quantification of oral oil coatings were performed on the oils at 60°C. Expressing the friction factor of oil over the Hersey number (calculated using high sheer-viscosity values) showed no differences in friction between 30 and 60°C, except for shea stearin. Static microscopy revealed crystallization occurred at 30°C for shea stearin, whereas no or few crystals were present for other oils. At 30°C, friction at 1 × 10-2 m/s showed an inverse correlation with SFC (R = -0.95) and with high shear rate viscosity (R = -0.84), as well as an inverse correlation (R = -0.73) with "oily mouthcoating" perception. These results suggest that friction could be a predictor of fat-related perceptions of simple oil systems. Additionally, we hypothesize that the presence of crystals in oils could lower friction via a ball-bearing lubrication mechanism.

Characterization and classification of oleogels and edible oil using vibrational spectroscopy in tandem with one-class and multiclass chemometric methods.

Oleogel represents a promising healthier alternative to act as a substitute for conventional fat in various food products. Oil selection is a crucial factor in determining the technological properties and applications of oleogels due to their distinct fatty acid composition, molecular weight, and thermal properties, as well as the presence of antioxidants and oxidative stability. Hence, the relevance of monitoring oleogel properties by non-destructive, eco-friendly, portable, fast, and effective techniques is a relevant task and constitutes an advance in the evaluation of oleogels quality. Thus, the present study aims to classify oleogels rapidly and reliably, without the use of chemicals, comparing two handheld near infrared (NIR) spectrometers and one portable Raman device. Furthermore, two different multivariate methods are compared for oleogel classification according to oil type. Three types of oleogels were prepared, containing 95 % oil (sunflower, soy, olive) and 5 % beeswax as a structuring agent, melted at 90 °C. Polarized light microscopy (PLM) images were acquired, and fatty acid composition, peroxide index and free fatty acid content were determined using official methods. A total of 240 oleogel and 92 oil spectra were obtained for each instrument. After spectra pretreatment, Principal Component Analysis (PCA) was performed, and two classification methods were investigated. The Data Driven - Soft Independent Modelling of Class Analogy (DD-SIMCA) and Partial Least Squares Discriminant Analysis (PLS-DA) models demonstrated 95 % to 100 % of accuracy for the external test set. In conclusion, the use of vibrational spectroscopy using handheld and portable instruments in tandem with chemometrics showed to be an efficient alternative for classifying oils and oleogels and could be extended to other food samples. Although the classification of vegetable oils by NIR is widely used and known, this work proposes the classification of different types of oil in oleogel matrices, which has not yet been explored in the literature.

Multisectoral action to address noncommunicable diseases: lessons from three country case studies.

Introduction: Multisectoral action is a central component of the global response to the rising prevalence of non-communicable diseases (NCDs). In this paper we aimed to unpack the definition of multisectoral action and provide an overview of the historical context, challenges, and recommendations alongside three country case studies: salt reduction in the UK, tobacco legislation in Nigeria, and regulation of edible oils in Iran. Methods: We used an iterative review process to select three country case studies from a list of 20 potential cases previously identified by WHO. At our third round of review we unanimously agreed to focus on salt reduction in the UK, tobacco regulation in Nigeria, and edible oil regulation in Iran as these represented rich cases on diverse risk factors from three different world regions that we felt offered important lessons. We conducted literature reviews to identify further data for each case study. Results: Across the three studies a number of important themes emerged. We found that multisectoral approaches demand the often difficult reconciliation of competing and conflicting values and priorities. Across our three chosen cases, commercial interests and free trade agreements were the most common obstacles to successful multisectoral strategies. We found that early consultative stakeholder engagement and strong political and bureaucratic leadership were necessary for success. Discussion: The complex multi-rooted nature of NCDs requires a multisectoral approach, but the inevitable conflicts that this entails requires careful navigation.

Incorporating edible oil during cooking tailors the microstructure and quality features of brown rice following heat moisture treatment.

While brown rice (BR) has numerous nutritional properties, the consumption potential of which is seriously restricted since the poor cooking quality and undesirable flavor. Here, edible oils (pork lard and corn oil, 1-5 wt%) were incorporated during the cooking of BR following heat moisture treatment. Incorporating corn oil rather than lard significantly ameliorated the texture properties (e.g. hardness, cohesiveness, and chewiness) and sensory properties of cooked BR. Both lard- and corn oil-incorporated cooked BR showed obvious structural changes accompanied by the formation of amylose-lipid complexes during cooking. It was confirmed that the incorporation of lard and corn oil allowed a higher degree of short-range molecular order, more V-type starch crystallites, and elevated nano-structural arrangements. Additionally, a decreased hardness (from 559.04 g to 424.18 g and 385.91 g, respectively) and enriched resistant starch (RS) were also observed, the highest RS content (15.95 % and 16.32 %, respectively) was observed when 1 wt% of lard and corn oil were incorporated.

Study of cooling experiment and simulation for edible oil storage.

This paper proposes a refrigerant cooling method using an inner tube in a storage tank to improve the cooling performance and thermal uniformity during the storing of edible oil. With a prototype of an oil tank in Central Grain Reserve of Zhenjiang, the experimental oil tank was built in a scale of 50:1. Both natural and manual cooling experiments were carried out for the experimental tank. The manual cooling process involved two supplying modes for the refrigerant tube (top and bottom) and four different refrigerant temperatures (10 â„ƒ, 12 â„ƒ, 14 â„ƒ, 16 â„ƒ). The experimental results show that, compared with natural cooling, manual cooling can effectively reduce the temperature difference and thermal stratification between upper and lower layers. The temperature difference is 6.79 â„ƒ, 1.93 â„ƒ, and 3.67 â„ƒ for the natural cooling, manual top supplying, and manual bottom supplying mode, respectively. Furthermore, for the two manual modes, the cooling efficiency of bottom supplying is 21.4% higher than that of the top supplying, and the average oil temperature drops by 0.8-1 â„ƒ. Based on experimental results, different working conditions (20, 40, and 60 ml/s) were simulated to determine the optimal flow rate for bottom supplying mode. The simulation results indicate that the low flow rate (20 ml/s) corresponds to the best thermal uniformity, and the maximum temperature has no obvious change under different flow rate conditions. Therefore, it is not necessary to increase the flow rate to improve cooling efficiency considering the rising energy consumption.

Fortified edible oils in Bangladesh: A study on vitamin A fortification and physicochemical properties.

Food fortification has always been an effective and proven practice for eradicating various nutrient deficiencies in Bangladesh. This study investigated different quality parameters of three types (soybean, sunflower, and palm) of extensively consumed fortified edible oils in Bangladesh. Vitamin A analysis has shown that the vitamin A fortification level of most of the oil brands (73 %) did not comply with the Bangladesh Standard and Testing Institution (BSTI) standards (1.5-3.0 mg/100 g). Vitamin A contents of soybean, sunflower, and palm oil brands ranged from 0.13 to 2.06, 0.92-1.34, and 0.99-1.31 mg/100 g, respectively. Inter-brand values of vitamin A were also significantly different (p < 0.05). The majority of the samples were found to be within the acceptable ranges of Codex and BSTI, taking into account the significant chemical quality parameters for soybean, sunflower, and palm oil, such as acid value (0.31-0.93, 0.31-0.56, 0.39-0.81 mg KOH/g), free fatty acid (0.15-0.46, 0.15-0.28, 0.2-0.41 %), saponification (188.64-196.35, 186.53-188, 197.05-199.86 mg KOH/g), and peroxide values (0.06-2.9, 0.65-1.58, 1.35-1.75 meq O2/kg) respectively. All the brands' physical quality parameters (density, specific gravity, pH, viscosity, smoke point, color, and RI) complied with Codex standards. Various physical and chemical quality parameters were analyzed for significant correlations at 0.01 and 0.05 levels of significance. Remarkably, significant correlations were found between vitamin A and peroxide value (p < 0.01), iodine value and viscosity (p < 0.01), saponification value and viscosity (p < 0.01), pH and viscosity (p < 0.01), and saponification value and pH (p < 0.05). In conclusion, although the vitamin A status of most of the fortified edible oil brands was poor, the key quality indicators (except iodine value) of most of the oils were within the Codex and BSTI standard limits and were acceptable for human consumption.

Edible plant oil (EPO)-consumption activity of the isolate Fusarium keratoplasticum EN01 and other relative Fusarium species.

Edible oil is used in humans' daily lives, and the degradation of edible oil is a key process in sewage water treatment and in compost production from food wastes. In this study, a mixed microbial strain EN00, which showed high edible plant oil (EPO)-consumption activity, was obtained from soil via enrichment cultivation. A fungal strain EN01 was isolated from EN00 and relegated to Fusarium keratoplasticum, based on the nucleotide sequences of the TEF1-α gene. Strain EN01 eliminated more than 90% of hydrophobic compounds from the medium containing 1.0% (w/v) EPO within 10 days at 30 °C. The rate of consumption of EPO by EN01 was comparable with that of EN00, suggesting that EN01 was the main microorganism involved in the EPO-consumption ability of EN00. Strain EN01 efficiently utilized EPO as a sole carbon source. The EPO-consumption rate of EN01 was highest among six tested strains of Fusarium solani species complex (FSSC), while two FSSC strains of F. mori and F. cuneirostrum, whose phylogenetic relationships were relatively distant from EN01, had little EPO-eliminating activity. This data implies that the potent EPO-eliminating activity is not general in FSSC strains but is restricted to selected members of this complex. EN01 showed good growth at 25-30 °C, in media with an initial pH of 4-10, and in the presence of 0-3% (w/v) sodium chloride. Although the safety including pathogenicity must be strictly evaluated, some FSSC strains including EN01 have potentials for use in the degradation and elimination of edible oil.

A digital image-based colorimetric method for measuring free acidity in edible vegetable oils.

The standard method used to quantify free acidity (FA) in vegetable oil is neutralization titration, which requires many toxic chemicals and depends on an analyst's experience in detecting endpoints. Here, a digital image colorimetry (DIC) method using a smartphone camera was developed to measure FA in vegetable oils. A cupric acetate solution was used to produce the colorimetric reaction. The coloured solutions were imaged, and R values (from the RGB colour system) were calibrated against the respective FAs in the standards. The FA values of the samples were determined by standard addition calibration. These results were compared to measurements of FA obtained by the standard titrimetric method. An excellent correlation was obtained, with an R2 of 0.98 and a mean absolute error of 0.06%. The chemicals needed for analysis were reduced by approximately 90%. Thus, DIC is a less subjective and more economical method for determining FA in vegetable oils.

Quantitative prediction of AFB1 in various types of edible oil based on absorption, scattering and fluorescence signals at dual wavelengths.

This study aims to address the challenge of matrix interference of various types of edible oils on intrinsic fluorescence of aflatoxin B1 (AFB1) by developing a novel solution. Considering the fluorescence internal filtering effect, the absorption (µa) and reduced scattering (µ's) coefficients at dual wavelengths (excitation: 375 nm, emission: 450 nm) were obtained by using integrating sphere technique, and were used to improve the quantitative prediction results for AFB1 contents in six different kinds of edible oils. A research process of "Monte Carlo (MC) simulation - phantom verification - actual sample validation" was conducted. The MC simulation was used to determine interference rule and correction parameters for fluorescence, the results indicated that the escaped fluorescence flux nonlinearly decreased with the µa, µ's at emission wavelength (µa,em, µ's,em) and µa at excitation wavelength (µa,ex), however increased with the µ's at excitation wavelength (µ's,ex). And the required optical parameters to eliminate the interference of matrix on fluorescence intensity are: effective attenuation coefficients at excitation and emission wavelengths (µeff,ex, µeff,em) and µ's,ex. Phantom verification was conducted to explore the feasibility of fluorescence correction based on the identified parameters by MC simulation, and determine the optimal machine learning method. The modelling results showed that least squares support vector regression (LSSVR) model could reach the best performance. Three kinds of edible oil (peanut, rapeseed, corn), each with two brands were used to prepare oil samples with different AFB1 contamination. The LSSVR model for AFB1 based on µeff,ex, µeff,em, µ's,ex and fluorescence intensity at 450 nm was calibrated, both correlation coefficients for calibration (Rc) and the validation (Rv) sets could reach 1.000, root mean square errors for calibration (RMSEC) and the validation (RMSEV) sets were as low as 0.038 and 0.099 respectively. This study proposed a novel method which is based solely on the absorption, scattering, and fluorescence characteristics at excitation and emission wavelengths to achieve accurate prediction of AFB1 content in different types of vegetable oils.