title: Time course analysis of fractionated thermoxidized virgin olive oil by FTIR spectroscopy.
abstract: FTIR spectroscopy has been used to examine the spectral changes taking place in the polar fraction of thermoxidized virgin olive oil and compared to those changes occurring in the neat oil and the nonpolar fraction. It was demonstrated that examination of the polar fraction provides additional and substantially better information of the chemical changes taking place as oxidation proceeds because this fraction concentrates the oxygenated compounds formed. Of particular interest is the enhancement of the OH component of the spectrum (3600-3200 cm(-1)) as well as tertiary alcohol formation (~1167 cm(-1)), including the region associated with epoxides. Time course spectral changes for neat virgin olive oil and its polar and nonpolar fractions are illustrated, compared, and contrasted, demonstrating that the interpretation of neat oil spectra is greatly enhanced by fractionation and may in fact be a preferred means of studying thermoxidation processes.
authors.affiliation: Instituto de la Grasa (CSIC), Sevilla, Spain.
authors.forename: Noelia
authors.initials: N
authors.lastname: Tena
authors.forename: Ramón
authors.initials: R
authors.lastname: Aparicio-Ruiz
authors.forename: Diego L
authors.initials: DL
authors.lastname: García-González
mesh_terms: D002850:Chromatography, Gel; D002851:Chromatography, High Pressure Liquid; D005227:Fatty Acids / Q000032:analysis; D000069463:Olive Oil; D010084:Oxidation-Reduction; D010636:Phenols / Q000032:analysis; D010938:Plant Oils / Q000737:chemistry*; D017550:Spectroscopy, Fourier Transform Infrared / Q000379:methods*
chemical_list: D005227:Fatty Acids; D000069463:Olive Oil; D010636:Phenols; D010938:Plant Oils