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|Title:||Monitoring olive oil oxidation under thermal and UV stress through synchronous fluorescence spectroscopy and classical assays|
|Author/Creator:||Poulli, Konstantina I.|
Mousdis, George A.
Georgiou, Constantinos A.
|Type:||Journal Article (Scientific Journal article)|
|Abstract:||Synchronous fluorescence (SyF) spectra combined with principal component analysis (PCA) is proven to be a useful tool for monitoring olive oil deterioration under UV irradiation at 80 degrees C. Spectra acquired in the range 300-500 nm during 12 h accelerated oxidation stress using a surface per volume ratio of 0.95 cm(2) ml(-1) reveal five different classes after PCA. Parallel monitoring of lipid oxidation parameters peroxide value (PV), anisidine value (AV) shows that after 12 h, TOTOX value increases 10-fold, 19-fold and almost 38-fold for extra virgin olive, olive and olive-pomace oil, respectively. Linear correlations between parameter values versus exposure time were observed during extra virgin olive oil deterioration under UV at different temperatures: ambient (similar to 20 degrees C), 40, 60 and 80 degrees C. The rate of increase was found to be 6.3, 18.7, 37 and 56 TOTOX h(-1). 2.8. 8.3. 16.5 and 25.6 meq peroxides kg(-1) h(-1) and 0.84, 2.0. 3.6 and 4.9 AV h(-1), respectively. The rates of parameter change increase linearly with temperature, the slopes being 0.84 +/- 0.06 TOTOX h(-1) degrees C(-1), 0.38 +/- 0.03 meq peroxides kg(-1) h(-1) degrees C(-1) and 0.07 +/- 0.003 AV h(-1) degrees C(-1).|
|Journal Title:||Food Chemistry|
|Subject Category:||Science::Chemistry (General)|
|Keywords:||Olive oil; UV; Thermal stability; Stress; Synchronous fluorescence spectroscopy; Chemistry, Applied; Nutrition & Dietetics|
|Other Identifiers:||DOI: http://dx.doi.org/10.1016/j.foodchem.2009.04.024|
|Journal web Location :||http://www.elsevier.com/locate/foodchem|
|Rights holder:||© 2009 Elsevier Ltd. All rights reserved.|
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