UV-Visible absorption spectroscopy is employed to determine the absorption spectra of the various oil samples over three months. UV-Vis absorbance spectroscopy offers rapid and straightforward analysis of oils, providing valuable insights into their chemical composition and quality. This technique allows for the determination of key parameters such as the presence of impurities, oxidation levels, and the concentration of specific compounds within the oil sample. Additionally, UV-Vis spectroscopy is relatively cost-effective and widely accessible, making it suitable for the analysis of oil samples in the study. The different functional groups of chromophores and auxochromes in the vegetable oils contribute to the absorption spectrum of the oil. The absorption spectra of the
murchitha sesame oil,
murchitha mustard oil, and the corresponding plain or
amurchitha oils acquired is depicted in Fig.
1. Among the samples investigated, it is observed that the
murchitha sesame oil exhibited the maximum absorption at 330 nm with absorbance value 5.159.
Murchitha mustard oil showed higher absorption levels at the initial stages of the study, a decline in the absorbance spectra is observed from 525 nm. The above observations are inferred from the graph before storage. After storage,
murchitha sesame oil still had the highest absorbance of 4.964 at a wavelength 330 nm, and
murchitha mustard oil absorbance peak also showed a trend similar to its absorbance peak before storage, with the lower inclination of peak beginning at 525 nm, with an absorbance value of 3.314 nm. The absorbance spectra of plain mustard oil show a drastic change before and after storage, from 4.585 absorbance value at 456 nm to 2.701 at the same wavelength. However, the absorption spectra of plain sesame oil have shown no significant change in the absorption levels before and after storage. The data in Fig.
1 shows significant peaks at 325 nm, indicating the presence of compounds such as tocopherols and phenolic compounds. Two distinctive peaks are observed in the absorption spectra of plain mustard oil, in the region between 400 and 500 nm, indicating the presence of carotenoids, a class of pigments present in oils, which impart a yellow tinge [
27]. The absorption spectra indicate a strong presence of carotenoids in mustard oils. However, over a period of time, a dramatic drop in the absorption peak of the mustard oil was noticed due to photooxidative degradation of the carotenoids. Compared to plain oils obtained from the market, the oils treated through the
murchana process oxidized more slowly.
Amurchitha oils exhibit this peak at around 670 nm, indicating a high chlorophyll content. Chlorophyll is a critical compound in plants for metabolism. Oil extraction removes most of the chlorophyll. The trace remnants of the pigment impart a greenish tinge to the oils. This pigment is known to promote the oxidation of vegetable oils and contribute to the rancid smell and off-flavour of the oils [
28,
29]. The data represented in Fig.
1 shows that mustard oils have the maximum chlorophyll content compared to sesame oil. Furthermore, from the figure, we can also see that the absorption peak for chlorophyll is lower in the case of
murchitha mustard oil compared to the
amurchitha mustard oil, thereby indicating the role of the
murchana process in the reduction of the chlorophyll content in oils. This may be corresponding to a lower peroxide value in the
murchitha taila. We can also observe a drastic decline in the absorption spectra of plain mustard oil over the period of storage, thus indicating a change in the quality of the oil. Plain sesame oil, however, shows stable behaviour before and after storage. This relative stability of the plain sesame oil can be attributed to the presence of gamma-tocopherol, lignans, and antioxidants in the oil [
30]. The reduced chlorophyll content in the
murchitha oils indicate a possible delay in the oxidation of the oils which is indicated as a stark decrease in the iodine value, peroxide value and acid value of the
murchitha oils, in comparison to
amurchitha oils [
31‐
33]. These results indicate the stability of the vegetable oils during the storage period. The results also indicate the applicability of UV-Vis spectroscopy technique to assess the quality of vegetable oils. Despite these findings, one of the limitations of UV-Vis absorbance spectroscopy for oil analysis is its inability to provide detailed structural information about complex oil matrices. While UV-Vis spectroscopy can detect the presence of certain functional groups or chromophores such as chlorophyll within the oil molecules, it may not offer sufficient specificity for distinguishing between closely related compounds or detecting trace contaminants, thus necessitating the analysis of the oil samples using other supplementary techniques.