Total spectrofluorimetry associated with Principal Component Analysis (PCA) was used to discriminate samples of vegetable oil and animal fat. In addition, a multivariate calibration model was developed that combines spectroflurimetry with Partial Least Squares (PLS) for prediction of concentration of animal fat in mixture with vegetable oil. The multivariate calibration model had an R2 value of 0.98098, which indicates the accuracy of the model. This method has potential application in the control of quality of raw material for production of biodiesel. The control of the concentration of animal fat is important because animal fat is more susceptible to oxidation than vegetable oil. Furthermore, high concentrations of animal fats may increase electricity costs for biodiesel production due to the high melting points of saturated fats that solidify at room temperature and cause the fouling and clogging of pipes.
 C. M. Quintella, L. S. G. Teixera, M. G. A. Korn, P. R. C. Neto, E. A. Torres, M. P. Castro and C. A. C. Jesus, “Cadeia do Biodiesel da Bancada à Indústria: Uma Vis?o Geral Com Prospec??o de Tarefas e Oportunidades Para P&D&I,” Química Nova, Vol. 32, No. 3, 2009, pp. 793 808. doi:10.1590/S0100-40422009000300022
 S. B. Engelsen, “Explorative Spectrometric Evaluations of Frying Oil Deterioration,” Journal of the American Oil Chemists’ Society, Vol. 74, No. 12, 1997, pp. 1495-1508. doi:10.1007/s11746-997-0068-2
 E. Sikorska, T. Gorecki, I. V. Khmelinskii, M. Sikorski and J. Koziol, “Classification of Edible Oils Using Synchronous Scanning Fluorescence Spectroscopy,” Food Chemistry, Vol. 89, No. 2, 2005, pp. 217-225. doi:10.1016/j.foodchem.2004.02.028
 P. N. Jensen, J. Christensen and S. B. Engelsen, “Oxidative Changes in Pork Scratchings, Peanuts, Oatmeal and Muesli Viewed by Fluorescence, Near-Infrared and Infrared Spectroscopy,” European Food Research and Technology, Vol. 219, No. 3, 2004, 294-304. doi:10.1007/s00217-004-0954-x