Synchronous fluorescence spectroscopy: tool for monitoring thermally stressed edible oils.
Total synchronous fluorescence spectra are proposed for monitoring edible oils during thermal stress. Synchronous fluorescence spectra obtained at an 80 nm wavelength interval combined with principal component analysis are suitable for classification of vegetable oil deterioration. Spectroscopic features in the range of 300-500 nm have been used for extra virgin olive, olive pomace, and sesame oil and the range of 320-520 nm has been used for corn, soybean, sunflower, and a commercial blend of oils. The score in the first two principal components explains 91.1% of the data matrix variance for extra virgin olive, sesame, and olive pomace oil and 89.3% for corn, soybean, sunflower, and the commercial blend of oils. The objective of this study is to develop a rapid method for the prediction of edible oil quality during thermal stress. Spectroscopic changes are indicative of oxidative deterioration as measured through wet chemistry methods: peroxide value, p-anisidine value, totox value, and radical-scavenging capacity.
Poulli
Konstantina I
KI
Chemistry Laboratory, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, Greece.
Chantzos
Nickolaos V
NV
Mousdis
George A
GA
Georgiou
Constantinos A
CA
D003314:Corn Oil / Q000737:chemistry; D004355:Drug Stability; D006358:Hot Temperature; D000069463:Olive Oil; D010938:Plant Oils / Q000737:chemistry*; D012715:Sesame Oil / Q000737:chemistry; D013024:Soybean Oil / Q000737:chemistry; D013050:Spectrometry, Fluorescence / Q000379:methods*; D000074242:Sunflower Oil
D000069463:Olive Oil; D010938:Plant Oils; D000074242:Sunflower Oil; D013024:Soybean Oil; D003314:Corn Oil; D012715:Sesame Oil