The first application of liquid-phase broadband cavity-enhanced absorption spectroscopy (BBCEAS) measurements in food science was made to determine the presence of iron and copper metal in some edible oils. Metal ions in trace amounts, such as iron and copper, have an effect on the oxidative stability of edible oils. The creation of unwanted chemicals is accelerated in the presence of transition metals such as iron and copper, which act as a catalyst in the decomposition of hydrogen peroxides. In general, the rate of oxidation of edible oils can be accelerated, even with trace levels of metal ions. This has an effect on the flavour, odour, and taste of edible oils. As a result, it is critical to determine trace metal concentrations when evaluating oil quality in terms of freshness, stability, and storage.