American Journal of Modern Physics 2021; 10(5): 111-114 http://www.sciencepublishinggroup.com/j/ajmp doi: 10.11648/j.ajmp.20211005.12 ISSN: 2326-8867 (Print); ISSN: 2326-8891 (Online) Investigation of Natural Pigments and Optical Properties for Some Sudanese Edible Oils Using UV - VIS Spectroscopy Techniques Mahasin Mohamed Dafaa Allah Banaga 1, * , Abdelmoneim Awadelgied 2 , Nafie Abdallatief Al Muslet 1 , Ahmed Abubaker Mohamed 1 , Abdalsakhi Suliman Hamed 3 1 Institute of Laser, Sudan University of Science & Technology, Khartoum, Sudan 2 Faculty of Engineering, Karary University, Khartoum, Sudan 3 Laser Physic Department, Faculty of Science and Technology, Al Neelen University, Khartoum, Sudan Email address: * Corresponding author To cite this article: Mahasin Mohamed Dafaa Allah Banaga, Abdelmoneim Awadelgied, Nafie Abdallatief Al Muslet, Ahmed Abubaker Mohamed, Abdalsakhi Suliman Hamed. Investigation of Natural Pigments and Optical Properties for Some Sudanese Edible Oils Using UV - VIS Spectroscopy Techniques. American Journal of Modern Physics. Vol. 10, No. 5, 2021, pp. 111-114. doi: 10.11648/j.ajmp.20211005.12 Received: October 2, 2021; Accepted: October 19, 2021; Published: October 29, 2021 Abstract: Edible oils are complex mixtures of organic substances of great commercial importance in the food, pharmaceutical, perfume and cosmetic industries due to their biological properties. This work was devoted to the detection of the total quantitative components of carotenoids and chlorophyll derivatives, as they are responsible for the color, which is an important qualitative characteristic of the oil because it contains antioxidants. Some optical properties of edible oils used in Sudan (corn, olive, peanut, factory sesame, presses sesame and sunflower) oil, purchased from local Sudanese stores were also measured and calculated using the method of UV-VIS spectroscopy (190-1100) nm. It was found that the absorption peak between (230-300) nm indicates the presence of di- and tri-unsaturated fatty acids. Polyphones share a band with different peaks between (300-400) nm. Carotenoids contribute a band with several peaks between (430 and 460) nm, and chlorophyll contribute another strong band at around (414, 670) nm. The results come to light similarity between the absorption spectrum, absorption coefficient and attenuation coefficient. From the transmission spectrum, it was found that corn oil and sunflower oil had the largest transmission spectrum and the lowest transmission spectrum of olive oil. Keywords: Edible Oils, Natural Pigments, Optical Properties, UV-VIS Spectroscopy, Absorption, Transmission, Absorption Coefficient, Attenuation Coefficient 1. Introduction Edible oils are widely used in the food industry and in the cooking at home, and are one of the important food stuffs in our daily life. Vegetable oils provide some important components for human nutrition and health benefits that including but not limited to essential fatty acids, vitamins, minerals, and so on [1, 2]. The color of edible oils is due to the presence of natural pigments belonging to the class of chlorophylls, carotenoids and their derivatives. These substances, other than being responsible for the color, an important qualitative feature of the oil, have antioxidant and, more generally, nutraceutical properties and their quantification can be related to the authenticity and product’s quality [3, 4]. In Sudan, edible oils are the primary cooking oil, such as (corn, olive, sunflower, peanut, factory sesame and presses sesame) oils. Seed oils have recently become more popular than traditional animal fats [5, 6]. In recent years, spectroscopy techniques provide an alternative to the traditional methods and they have increased