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Título

Chemical changes of thermoxidized virgin olive oil determined by excitation-emission fluorescence spectroscopy (EEFS)

AutorTena, Noelia ; Aparicio López, Ramón ; García-González, Diego L.
Palabras claveExcitation-emission matrix (EEM)
PARAFAC
Thermoxidation
Virgin olive oil
Phenols
Oxidation
Fecha de publicaciónene-2012
EditorElsevier
CitaciónFood Research International 45(1): 103-108 (2012)
ResumenThe fluorophores present in virgin olive oil evolve during any thermoxidation process and thereby fluorescence spectroscopy can be used as a straightforward approach to study the oxidative degree of oils. Samples of heated virgin olive oils collected from a fryer every two hours up to 94h were analyzed to study their excitation-emission matrix (EEM) and the evolution of the fluorescent composition during the thermoxidation process. The potential usefulness of EEM to study thermoxidized virgin olive oils has been explored. For this purpose, parallel factor analysis (PARAFAC) was used to interpret the results. The emission profile obtained from three-factor PARAFAC model calculated for 47 samples of thermoxidized oil in the range of λ ex=250-298nm and λ em=300-700nm allows the decomposition of the fluorescence landscape in specific information about phenols, pigments and oxidation products respectively. The chemical interpretation from the PARAFAC model was checked with chemical analysis of phenols, tocopherols and chlorophyll pigments. © 2011 Elsevier Ltd.
URIhttp://hdl.handle.net/10261/52638
DOI10.1016/j.foodres.2011.10.015
Identificadoresdoi: 10.1016/j.foodres.2011.10.015
issn: 0963-9969
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