TY - JOUR ID - 10442/12630 A1 - Poulli, K. I. A1 - A1 - Mousdis, G. A. A1 - A1 - Georgiou, C. A. Y1 - 2009/// T1 - Monitoring olive oil oxidation under thermal and UV stress through synchronous fluorescence spectroscopy and classical assays JF - Food Chemistry VL - 117 IS - 3 SN - 0308-8146 U3 - 10.1016/j.foodchem.2009.04.024 PB - Elsevier BV SP - 499–503EP - UR - https://hdl.handle.net/10442/12630 N2 - 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). ER -