Thermal oxidative process in extra-virgin olive oils studied by FTIR, rheology and time-resolved luminescence

Navarra, Giovanna; Cannas, Marco; D’Amico, Michele; Giacomazza, Daniela; Militello, Valeria; Vaccaro, L.; Leone, Maurizio

doi:10.1016/j.foodchem.2010.12.010

Cited by 54 publications

(28 citation statements)

References 26 publications

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“…PCA applied to the synchronous fluorescence spectra recorded at =80 nm in the 300-500 nm range reveals five different classes of oils depending on their oxidation degree. An interesting study on thermal oxidation of extra virgin olive oils has been published recently (Navarra et al, 2011). Among different experimental techniques (including FTIR and rheology) time-resolved luminescence was used to investigate early steps of the thermally induced oxidative process.…”

Section: Monitoring Thermal and Photo-oxidation Of Olive Oilsmentioning

confidence: 99%

Analysis of Olive Oils by Fluorescence Spectroscopy: Methods and Applications

Sikorska¹,

Khmelinskii²,

Sikorski³

2012

Olive Oil - Constituents, Quality, Health Properties and Bioconversions

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Section: Monitoring Thermal and Photo-oxidation Of Olive Oilsmentioning

confidence: 99%

Analysis of Olive Oils by Fluorescence Spectroscopy: Methods and Applications

Sikorska¹,

Khmelinskii²,

Sikorski³

2012

Olive Oil - Constituents, Quality, Health Properties and Bioconversions

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“…On the one hand, in the course of high temperature exposure, the oil undergoes severe changes including thermo-oxidation, cis-trans isomerisation, cyclization, polymerization and hydrolysis. On the other hand, the changes are difficult to predict because of the large numbers of variables involved, depending on the oil composition and the specific process conditions [10][11][12].…”

Section: Introductionmentioning

confidence: 99%

Use of ATR-FTIR spectroscopy to detect the changes in extra virgin olive oil by adulteration with soybean oil and high temperature heat treatment

et al. 2015

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Abstract:The structural changes induced in extra virgin olive oil (EVOO) by adulteration with soybean oil (SBO) and heat treatment at 185°C for 4 and 8 h were investigated using Attenuated Total Reflectance -Fourier Transform Infrared (ATR-FTIR) spectroscopy. Our results revealed that the band around 3006 cm -1 recorded shifts versus the percentage of adulterant. The changes in the absorbance at 3006 cm -1 (A3006) and in the ratio of the maximum heights of the bands at 3006 and 2925 cm −1 (A3006/A2925) were used to evaluate the EVOO adulteration. The regression analysis of A3006 and A3006/A2925 versus the percentage of adulterant was used to calculate the detection limits of adulteration. The time course of spectral changes showed that the oil heating caused notable modifications in the intensity of the absorption bands and induced no shifts in their exact position. The most relevant changes were reflected by conjugation and cis-trans isomerisation of double bonds, the formation of epoxides and widening of the band in the C=O region due to formation of secondary oxidation products. This study highlights that ATR-FTIR spectroscopy may be a promising means to differentiate among pure and adulterated oils and to study the thermooxidative processes in oils undergoing thermal stress.

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“…Our data indicate that a combined analysis by UV‐Vis and EPR spectroscopy provides a sensitive and rapid method for evaluating the resistance of EVOO against free radical formation on different time scales. Together with our previously reported protocol (Navarra and others 2011), this approach could represent a general and an alternative tool for a comprehensive investigation of the oxidative processes in EVOO and be potentially useful for the quality control procedures of the final product.…”

Section: Discussionmentioning

confidence: 94%