Evaluation of the overall quality of olive oil using fluorescence spectroscopy

Guzmán, Elena; Baeten, Vincent; Pierna, Juan Antonio Fernández; García‐Mesa, José A.

doi:10.1016/j.foodchem.2014.10.041

Cited by 95 publications

(58 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The very strong correlations between the extinction coefficients and the peroxide value attest to the spectrophotometric approach for evaluating the oxidation state of a fatty substance. Our results are also in agreement with those reported by Guzmán et al [75]. According to them, there was no correlation between the variables peroxide and acid values.…”

Section: Correlations Between Physicochemical Characteristics and Antsupporting

confidence: 94%

Impact of Extraction Method on Physicochemical Characteristics and Antioxidant Potential of <i>Adansonia digitata</i> Oil

Cissé¹,

Sow²,

Poucheret³

et al. 2018

FNS

View full text Add to dashboard Cite

In this study, the effect of extraction processes on the physicochemical characteristics and antioxidant potential of baobab (Adansonia digitata L.) seed oil was evaluated. The oils were extracted, on the one hand, by cold pressing, and on the other hand, with three types of organic solvents (acetone, chloroform, n-hexane). The recorded results indicated that the extraction yield of baobab oil was significantly impacted by both the extraction method and the polarity of the solvent used. In addition, chloroform provides the best extraction yield (40.12 ± 0.607). However, extraction by cold pressure preserves at best the physicochemical and bioactive properties of the extracted oils. Indeed, the pressing oil contains a content of phenolic compounds (0.047 ± 0.0024 mgEAG/g of oil) and a very high radical scavenging activity (DPPH) (31.71% ± 0.61%). For the various oils extracted, the minimum and maximum values were 0.50 and 3.17 mEq·kg −1 ; 56.26 and 99.113 mgI 2 ·100 g −1 ; 1.457 and 1.465; 205.37 and 233.587 mgKOH/g respectively for the peroxide, iodine, refractive and saponification values. The color parameters (L*, a* and b*) of the oils also differ depending on the nature of the organic solvent used. Principal component analysis (PCA) and correlation analysis were performed on the physicochemical properties and the antioxidant potential of the extracted oils. Therefore, the results suggest the mixed use of acetone and hexane to obtain oil comparable to that extracted by cold pressing.

show abstract

Section: Correlations Between Physicochemical Characteristics and Antsupporting

confidence: 94%

Impact of Extraction Method on Physicochemical Characteristics and Antioxidant Potential of <i>Adansonia digitata</i> Oil

Cissé¹,

Sow²,

Poucheret³

et al. 2018

FNS

View full text Add to dashboard Cite

show abstract

“…The method of calculation (TDDFT/PBE0/6-31+G*), used in this paper, has been successful, and it reproduced very well the experimental values, so we can say that, our work will permit to identify the other antioxidants present in natural oils [57], based on the experimental fluorescence spectra of different oils [23,[58][59][60], and applying the TDDFT on these molecules to predict their emission wavelengths.…”

Section: In Solventsmentioning

confidence: 58%

TDDFT prediction of UV–vis absorption and emission spectra of tocopherols in different media

et al. 2015

View full text Add to dashboard Cite

We use the TDDFT/PBE0/6-31+G* method to determine the electronic absorption and emission energies, in different media, of the four forms of tocopherol, which differ by the number and the position of methyl groups on the chromanol. Geometries of the ground state S0 and the first singlet excited state S1 were optimized in the gas phase, and various solvents. The solvent effect is evaluated using an implicit solvation model (IEF-PCM). Our results are compared to the experimental ones obtained for the vitamin E content in several vegetable oils. For all forms of tocopherols, the HOMO-LUMO first vertical excitation is a π-π* transition. Gas phase and non-polar solvents (benzene and toluene) give higher absorption wavelengths than polar solvents (acetone, ethanol, methanol, DMSO, and water); this can be interpreted by a coplanarity between the O-H group and the chroman, allowing a better electronic resonance of the oxygen lone pairs and the aromatic ring, and therefore giving an important absorption wavelength, whereas the polar solvents give high emission wavelengths comparatively to gas phase and non-polar solvents. Fluorescence spectra permit the determination, the separation, and the identification of the four forms of tocopherols by a large difference in emission wavelength values. Graphical Abstract Scheme from process methodological to obtain the absorption and emission spectra for tocopherols.

show abstract

“…Sikorska et al and Díaz et al explored methods for the assessments of tocopherol content, while Papoti and Tsimidou have investigated phenolic content determination. Prediction models of the peroxide value, K 232 , K 270 , and acidity were reported by Guzmán et al from fluorescence spectra acquired on virgin olive oil samples in their natural and oxidized state between 300 and 800 nm using a 300–400 nm excitation wavelength. In external validation, R 2 values of 0.902, 0.907, 0.924, and 0.679 were reported, respectively, for peroxide value, K 232 , K 270 , and free acidity.…”

Section: Optical Techniquesmentioning

confidence: 99%

Rapid and innovative instrumental approaches for quality and authenticity of olive oils

Valli¹,

Bendini²,

Berardinelli³

et al. 2016

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

The quality of virgin olive oils is assessed through the determination of several analytical parameters, whose values must be within the ranges established by the different institutions involved. In addition to official methods, there is a strong need for simple, rapid, and environmentally friendly techniques for the quality control of virgin olive oils and for addressing the challenging task of determining geographical origin and detecting adulterants. Toward this purpose, some of the most interesting applications based on optical spectroscopic techniques, on the measurement of electrical characteristics and on the use of instruments equipped with electronic chemical sensors, including also other promising techniques are herein discussed. These techniques, adequately coupled with an appropriate statistical approach, appear to be promising for assessment of several quality‐related parameters. The prediction of sensory attributes and of the oxidative status of virgin olive oils have also been reviewed by adopting these selected techniques, which are also considered to be potentially appropriate solutions for identification of the geographical origin of virgin olive oils and to assess their adulteration with cheaper oils. Overall, the techniques discussed are promising and cutting‐edge approaches for the establishment of useful portable instruments for in situ monitoring of the quality of virgin olive oils. Practical applications: The simple, rapid, and environmentally friendly analytical approaches discussed herein represent promising analytical tools for assuring the authenticity and monitoring the quality of virgin olive oils. Such innovative techniques and tools need to be ring‐tested and validated. Some innovative reviewed approaches will permit to develop useful portable instruments able to perform in situ appropriate controls also by small laboratories or olive oil mills with limited technical facilities. These equipments will be potentially usable also by trained “non‐professional analytical skilled” people. Some other approaches, rapid but more expensive, will be applicable mainly by quality control labs and will increase the number of samples analyzed per day, thus fostering laboratory proficiency and an effective fighting against olive oil fraud. Quality analysis of virgin olive oil can be achieved by a set of chemical and sensory determinations. Reference chemical analyses are usually carried out in a laboratory by trained personnel and requires high costs and lengthy times to obtain results. Innovative techniques characterized by high accuracy, short response time, and possibility of in situ analysis to evaluate olive oil quality are reviewed herein. Such techniques can be divided in different groups depending on the principle of the methodology: 1) optical techniques, such as UV‐Vis, NIR, MIR, Raman, and fluorescence spectroscopy; 2) electrical techniques, such as electrical impedance spectroscopy, amperometry, and time domain reflectometry; and 3) electronic noses, electronic tongues and other promis...

show abstract

Evaluation of the overall quality of olive oil using fluorescence spectroscopy

Cited by 95 publications

References 26 publications

Impact of Extraction Method on Physicochemical Characteristics and Antioxidant Potential of <i>Adansonia digitata</i> Oil

Impact of Extraction Method on Physicochemical Characteristics and Antioxidant Potential of <i>Adansonia digitata</i> Oil

TDDFT prediction of UV–vis absorption and emission spectra of tocopherols in different media

Rapid and innovative instrumental approaches for quality and authenticity of olive oils

Contact Info

Product

Resources

About

Evaluation of the overall quality of olive oil using fluorescence spectroscopy

Cited by 95 publications

References 26 publications

Impact of Extraction Method on Physicochemical Characteristics and Antioxidant Potential of &lt;i&gt;Adansonia digitata&lt;/i&gt; Oil

Impact of Extraction Method on Physicochemical Characteristics and Antioxidant Potential of &lt;i&gt;Adansonia digitata&lt;/i&gt; Oil

TDDFT prediction of UV–vis absorption and emission spectra of tocopherols in different media

Rapid and innovative instrumental approaches for quality and authenticity of olive oils

Contact Info

Product

Resources

About

Impact of Extraction Method on Physicochemical Characteristics and Antioxidant Potential of <i>Adansonia digitata</i> Oil

Impact of Extraction Method on Physicochemical Characteristics and Antioxidant Potential of <i>Adansonia digitata</i> Oil