Analysis of Olive Oils by Fluorescence Spectroscopy: Methods and Applications

Sikorska, Ewa; Khmelinskii, Igor; Sikorski, Marek

doi:10.5772/30676

Cited by 67 publications

(68 citation statements)

References 51 publications

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“…Previous reports in olive oils study the evolution of polyphenols tyrosol and hydroxytyrosol oils subjected to high temperatures fluorescent methods (20,11). In the present study, monitoring the phenol concentration in the palm oil were proposed, with and without addition of AP10R to 2000 ppm, during heating at 180°C for a period of 4 hours, by fluorescence spectroscopy.…”

Section: Antioxidant Effect In the Oxidative Processmentioning

confidence: 89%

“…A suitable technique for monitoring the oxidative stability of fats and oils is fluorescence spectroscopy; this methodology is one of the most promising for the analysis of complex food matrices; due to its high sensitivity. There are some reports on use of this methodology for the analysis of vegetable oils, but few studies of stability of phenolic compounds in edible oils subjected to high temperatures (11).…”

Section: Introductionmentioning

confidence: 99%

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SELECTION AND ROLE OF A MIX ROSEMARY (Rosmarinus officinalis) - PALMITATE ASCORBYL AS ANTIOXIDANT IN A FRYING PROCESS

Peñaloza

Rojano

Piedrahita

2017

Vitae

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Background: Several investigations report to rosemary as a plant rich in bioactive components with antioxidant potential, in this work, a rosemary extract was obtained that combined with ascorbyl palmitate provides a synergistic protection to a high fat diet (palm olein). Objectives: The objective of this study was to evaluate the effect of the addition of two extracts of rosemary (Rosmarinus officinalis): AP10R and AP30R at three concentrations of 1000, 1500 and 2000 ppm, on the oxidative stability of palm oil subjected to accelerated oxidation conditions and in a frying process. Methods: Lipid peroxidation of palm olein with and without antioxidants was monitored by measuring the concentration of hydroperoxides and total polar compounds; the thermal stability of the phenolic compounds in the oil was evaluated by fluorescence spectroscopy. Results: The AP10R extract at 2000 ppm inhibited olein oxidation by 30% and 60% in terms of total hydroperoxide and polar concentrations, respectively. The AP30 extract at 2000 ppm had similar inhibition behaviors with values of 27% of total hydroperoxides and 54% by total polar compounds in a time from 20 to 25 h. Conclusions: The results indicated that heating reduces the concentration of polyphenols; this decrease was more evident in olein without antioxidants, reflecting the effect of the polyphenols of rosemary extract on the thermal stability of palm olein.

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Section: Antioxidant Effect In the Oxidative Processmentioning

confidence: 89%

Section: Introductionmentioning

confidence: 99%

SELECTION AND ROLE OF A MIX ROSEMARY (Rosmarinus officinalis) - PALMITATE ASCORBYL AS ANTIOXIDANT IN A FRYING PROCESS

Peñaloza

Rojano

Piedrahita

2017

Vitae

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“…La espectroscopía de fluorescencia, unida a los modernos métodos de análisis de datos espectroscópicos, constituye una técnica de análisis alimentario cualitativo y cuantitativo, que se utiliza para discriminar diferentes grados de calidad del aceite, detectar posibles adulteraciones, autentificar aceites de oliva vírgenes, y monitorizar cambios en la calidad del aceite durante su almacenamiento debido a procesos térmicos y a la foto--oxidación [9]. Nosotros emplearemos la fluorescencia del aceite de girasol para revelar la presencia del vaso invisible; la situación se muestra en la Fig.…”

Section: Uso De La Fluorescencia Para Desvelar La Invisibilidadunclassified

“…La fluorescencia es un proceso de fotoluminiscencia por el cual una molécula, al absorber radiación (UV, visible o NIR) se promueve a un estado electrónico excitado del cual decae siguiendo una serie de procesos no radiativos para finalmente decaer al estado fundamental emitiendo un fotón de frecuencia menor al absorbido. La fluorescencia es la base de muchas técnicas de investigación analíticas [9] y es también el fundamento de la técnica de microscopía de alta resolución galardonada con el Premio Nobel de Química en 2014 [10].…”

Section: Introductionunclassified

Optical invisibility by refraction index matching... but revealed by fluorescence

Sánchez-López¹,

Moreno²

2015

Opt. Pura Apl.

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ABSTRACT:The phenomenon of optical invisibility associated to refraction index matching is demonstrated by a series of laboratory photographs. Two pyrex glass recipients, one placed inside the other, are filled subsequently with sunflower oil, resulting in the optical disappearance of the smaller recipient. However, the presence of the smaller recipient can be revealed by using the fluorescence properties of the sunflower oil when inciding with light from a simple laser pointer.Key words: Optics Education, Optics Experiments, Optical Cloaking, Fluorescence. RESUMEN:Mediante una serie de fotografías de laboratorio se demuestra el fenómeno de la invisibilidad óptica asociada al ajuste del índice de refracción. Dos recipientes de vidrio pyrex, introducidos uno en el interior del otro, se rellenan sucesivamente con aceite de girasol, observándose la desaparición aparente del recipiente de menor tamaño. Sin embargo, la presencia de este recipiente queda desvelada empleando las propiedades de fluorescencia del aceite de girasol cuando se incide con luz de un simple puntero láser.Palabras clave: Educación en Óptica, Prácticas de Óptica, Invisibilidad Óptica, Fluorescencia. REFERENCES AND LINKS / REFERENCIAS Y ENLACES[1] J.

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“…These methods include chromatographic techniques (Bosque-Sendra et al, 2012;Baccouri et al, 2008) and spectroscopic techniques, such as mass spectrometry (Calvano et al, 2012), Nuclear Magnetic Resonance (NMR) (Fragaki et al, 2005), near-infrared spectroscopy (Mignani et al, 2011), Raman spectroscopy (Dong et al, 2012), chemiluminescence (Papadopoulos et al, 2002), fluorescence spectroscopy (Sikorska, Khmelinskii & Sikorski, 2012), and synchronous fluorescence (Poulli, Mousdis & Georgiou, 2007). This study focuses on the detection and quantification of adulteration of extra-virgin olive oil with edible oils, using a combination of LED-induced spectrofluorimetry and chemometrics.…”

Section: Introductionmentioning

confidence: 99%

Identification of Adulteration of Olive Oil with Other Edible Oils by LED-induced Fluorescence and Multivariate Calibration

Meira¹,

Quintella²,

Ribeiro³

et al. 2014

IJC

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The most common adulterants found in extra-virgin olive oil are refined olive oil and other vegetable oils, such as sunflower, soybean, corn, and canola. In addition to constituting economic fraud, adulteration can cause serious damage to the health of the consumer. This study focuses on the detection and quantification of the adulteration of extra-virgin olive oil with edible oils, using spectrofluorimetry and chemometrics. The data were analyzed by Principal Components Analysis (PCA) and Partial Least Squares (PLS) analysis. Through PCA, it was possible to separate the samples into two distinct areas, olive oil and other edible oils, based on their chemical composition. The PLS model, built with the spectra of mixtures of soybean oil in extra-virgin olive oil, exhibited an R 2 of 0.99412 and low RMSEP (Root Mean Square Error of Prediction) (3.59), RMSEC (Root Mean Square Error of Calibration) (2.32) and bias (4.77. 10 -7 ) values. Thus, the PLS model was considered exact for calibration and prediction.

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Analysis of Olive Oils by Fluorescence Spectroscopy: Methods and Applications

Cited by 67 publications

References 51 publications

SELECTION AND ROLE OF A MIX ROSEMARY (Rosmarinus officinalis) - PALMITATE ASCORBYL AS ANTIOXIDANT IN A FRYING PROCESS

SELECTION AND ROLE OF A MIX ROSEMARY (Rosmarinus officinalis) - PALMITATE ASCORBYL AS ANTIOXIDANT IN A FRYING PROCESS

Optical invisibility by refraction index matching... but revealed by fluorescence

Identification of Adulteration of Olive Oil with Other Edible Oils by LED-induced Fluorescence and Multivariate Calibration

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