Two-dimensional correlation spectroscopy and multivariate curve resolution for the study of lipid oxidation in edible oils monitored by FTIR and FT-Raman spectroscopy

Muik, Barbara; Lendl, Bernhard; Molina‐Díaz, Antonio; Valcárcel, Miguel; Ayora‐Cañada, María José

doi:10.1016/j.aca.2007.04.050

Cited by 163 publications

(97 citation statements)

References 28 publications

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“…The observed lowering in the concentration of C-O, CH2 as well as CH3 functional groups could be related to the production of dimmers and polymers of triglycerides during lipid oxidation. Muik et al (2007) reported that increasing bands between 980-950 cm -1 are related to the vibration In the case of this study, no difference seemed to exist between the samples.…”

Section: Analytical Evaluation Of the Change Occurring In Catfish Oilmentioning

confidence: 71%

Effect of refrigeration time on the lipid oxidation and fatty acid profiles of catfish (<em>Arius maculatus</em>) commercialized in Cameroon

et al. 2017

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SUMMARY:The effects of refrigeration at 4 °C during 9 days on the quality and stability of catfish oil were evaluated using a change in fatty acid composition by gas chromatography (GC), commonly used analytical indexes (acid and peroxide values), and analysis by Fourier transform infrared (FTIR) spectroscopy. The results revealed that lipid deterioration, hydrolysis and oxidation occurred throughout the cold storage (4 °C). Refrigeration induced the lipolysis of triglycerides by lipases and phospholipases. It also affected the fatty acids composition of the catfish. The progressive loss of unsaturation was monitored by the decrease in the absorbance band at 3012 cm -1 on FTIR spectra and the lowest value was observed in the catfish muscle at 9 days of refrigeration. Eicosapentaenoic C20:5ω3 (EPA) and docosahexaenoic C22:6ω3 (DHA) acids were the polyunsaturated fatty acids most affected during refrigeration. Refrigeration for less than 5 days was found to be the best conditions for the preservation of the catfish. KEYWORDS: Catfish; FTIR Spectroscopy; Lipid oxidation; Polyunsaturated fatty acids; RefrigerationRESUMEN: Efecto del tiempo de refrigeración en la oxidación de lípidos y perfil de ácidos grasos del pez gato (Arius maculatus) comercializado en el Camerún. El efecto de la refrigeración a 4 °C durante 9 días sobre la calidad y estabilidad del aceite de pez gato se evaluó mediante el cambio en la composición de ácidos grasos por cromatografía de gases (CG), los índices analíticos comúnmente utilizados (acidez y peróxidos) así como mediante análisis por espectroscopia de infrarrojo por transformada de Fourier (FTIR). Los resultados mostraron que el deterioro de los lípidos, la hidrólisis y la oxidación ocurrieron durante el almacenamiento en frío (4 °C). La refrigeración indujo a lipolisis de triglicéridos por lipasas y fosfolipasas. También se vio afectada la composición de ácidos grasos, la pérdida progresiva de insaturación se controló mediante la disminución de la banda de absorbancia a 301cm -1 en los espectros FTIR y el valor más bajo se observó en el músculo a los 9 días de refrigeración. Los ácidos eicosapentaenoico C20:5ω3 (EPA) y docosahexaenoico C22:6ω3 (DHA) fueron los ácidos grasos poliinsaturados más afectados durante la refrigeración. Se encontró que la refrigeración durante menos de 5 días era la mejor condición para la conservación del pez gato.

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Section: Analytical Evaluation Of the Change Occurring In Catfish Oilmentioning

confidence: 71%

Effect of refrigeration time on the lipid oxidation and fatty acid profiles of catfish (<em>Arius maculatus</em>) commercialized in Cameroon

et al. 2017

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“…Simultaneous analysis of the oxidation of edible oils has been also performed by Infrared and Raman techniques [119]. These techniques led to improved information compared to isolated analysis concerning assignment of peaks, and therefore, compounds formed during oxidation.…”

Section: Raman Spectroscopymentioning

confidence: 99%

“…Infrared (IR) spectroscopy is also known as a very helpful way to study lipid degradation under oxidative conditions [113], particularly since it is an easy, rapid, economical and non- IR has been applied to measure the peroxide value in oxidized lipids [115] and differences were found in the IR spectra of fresh and aged oils [116,117]; so IR spectra can be used to characterize the aging of various edible oils [118][119][120][121][122]. The investigation of the FTIR spectra of the treated oils revealed that the microwave heating of oils [123] caused significant changes in the intensities of their absorption bands and produced no shifts in the position of the bands.…”

Section: Infrared Spectroscopymentioning

confidence: 99%

A review of analytical methods measuring lipid oxidation status in foods: a challenging task

Barriuso

Astiasarán

Ansorena

2012

Eur Food Res Technol

276

220

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Lipid oxidation analysis in food samples is a relevant topic since compounds generated in the process are related to undesirable sensory and biological effects. As the process is complex and depends on the type of lipid substrate, oxidation agents and environmental factors, proper measurement of lipid oxidation remains a challenging task. A great variety of methodologies have been developed and implemented so far, both for determining primary oxidation products and secondary oxidation products. Most common methods and classical procedures are described, including peroxide value, TBARS analysis and chromatography. Some other methodologies such as chemiluminescence, fluorescence emission, Raman spectroscopy, infrared spectroscopy or magnetic resonance, provide interesting and promising results, so attention must be paid to these alternative techniques in the area of food lipid oxidation analysis.

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“…The amplitude of both peaks was much higher in films added with palm oil, in comparison with the control film. Peaks at wavenumbers around 2853 cm -1 and 2924 cm -1 represented the methylene asymmetrical and symmetrical stretching vibration of the aliphatic C-H in CH 2 and CH 3 groups, respectively (Muik et al 2007). Those vibration stretching bands are obviously found in most lipids and hydrophobic substances (Guillén and Cabo 2004).…”

Section: Fourier-transform Infrared (Ftir) Spectroscopymentioning

confidence: 99%

Influence of palm oil and glycerol on properties of fish skin gelatin-based films

2016

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Properties of fish skin gelatin film incorporated with palm oil at 50 and 75 % (w/w) as affected by glycerol at 0-30 % (w/w) were investigated. Increases in water vapour permeability and elongation at break along with decrease in tensile strength were noticed when levels of glycerol were increased (p \ 0.05). Decrease in L*-and a*-values with coincidental increase in b*-and DE*-values were observed in emulsified films when amount of palm oil incorporated increased (p \ 0.05). Light transmittance of all films increased as glycerol levels were increased (p \ 0.05). FTIR results suggested that the protein-protein interaction in film matrix decreased when palm oil was incorporated. Films added with palm oil had lower glass transition and degradation temperatures than control films. The addition of 75 % palm oil and 10 % glycerol improved water vapour barrier property of fish skin gelatin films without drastic alteration of mechanical properties.

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Two-dimensional correlation spectroscopy and multivariate curve resolution for the study of lipid oxidation in edible oils monitored by FTIR and FT-Raman spectroscopy

Cited by 163 publications

References 28 publications

Effect of refrigeration time on the lipid oxidation and fatty acid profiles of catfish (<em>Arius maculatus</em>) commercialized in Cameroon

Effect of refrigeration time on the lipid oxidation and fatty acid profiles of catfish (<em>Arius maculatus</em>) commercialized in Cameroon

A review of analytical methods measuring lipid oxidation status in foods: a challenging task

Influence of palm oil and glycerol on properties of fish skin gelatin-based films

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