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Byline: Otto Ganguli (1), Dane Bicanic (1,2), Marija Bonifacic (3), Maria Cristina Nicoli (4), Mihai Chirtoc (5) Keywords: Trans-[beta]-carotene; Oxidation; Vegetable oil; Oxidative stability; Optothermal window Abstract: The optothermal window detection method at 488 nm was used to monitor on-line the concentration of trans-[beta]-carotene that was added to several vegetable oils after treating them at 200 degC in the presence of air for varying amounts of time. Results obtained for extra virgin oil show a direct proportionality between the rate constant describing the disappearance of trans-[beta]-carotene and the duration of thermal treatment. The rate constant for the decay of trans-[beta]-carotene in oils treated under identical conditions was also dependent on the type of oil. Trends and individual data are discussed in the light of a possible application of the method for the determination of the oxidative stability of vegetable oils. Author Affiliation: (1) Laser Laboratory for Photoacoustic and Photothermal Research, Division of Biophysics, Agrotechnology and Food Sciences, Wageningen University and Research Centre, Dreijenlaan 3, 6703 HA, Wageningen, The Netherlands (2) Department of Food Chemistry and Nutrition, Faculty of Food Science and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, Croatia (3) Department of Physical Chemistry, RuAer Boskovic Institute, Bijenicka c. 54, 10000, Zagreb, Croatia (4) Dipartimento di Scienze degli Alimenti, Universita degli Studi di Udine, via Marangoni 97, 1 33100, Udine, Italy (5) Institute for Isotopic and Molecular Technology, P.O.Box 700, 3400 , Cluj-Napoca 5, Romania Article History: Received Date: 06/12/2002 Online Date: 12/04/2003