Thermal oxidative process in extra-virgin olive oils studied by FTIR, rheology and time-resolved luminescence

Food Chemistry

Volumn 126, Issue 3, 2011, Pages 1226-1231

  Navarra, Giovanna ^a,b   Cannas, Marco ^a   D'Amico, Michele ^a,b   Giacomazza, Daniela ^b   Militello, Valeria ^a,b   Vaccaro, Lavinia ^a,b   Leone, Maurizio ^a,b  

^a UNIVERSITY OF PALERMO   (Italy)

^b CNR   (Italy)

Author keywords

Antioxidants; Extra virgin olive oil; FTIR; Time resolved luminescence; Viscosimetry

Indexed keywords

ANTIOXIDANTS; FTIR; TIME-RESOLVED LUMINESCENCE; VIRGIN OLIVE OIL; VISCOSIMETRY;

CHLOROPHYLL; CHROMOPHORES; ELASTICITY; FOURIER TRANSFORMS; HEAT TREATMENT; HYDROGEN BONDS; LUMINESCENCE; OXIDATION; RHEOLOGY; VEGETABLE OILS;

VISCOSITY;

CHLOROPHYLL; HYDROPEROXIDE; OLIVE OIL;

ANTIOXIDANT ACTIVITY; ARTICLE; CHROMATOPHORE; FLOW KINETICS; HEATING; HYDROGEN BOND; INFRARED SPECTROSCOPY; LUMINESCENCE; OXIDATION; VISCOSITY; WAVEFORM;

EID: 78751584769     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.12.010     Document Type: Article

References (32)

1. V. Baeten, P. Hourant, M.T. Morales, and R. Aparicio Oil and fat classification by FT-Raman spectroscopy Journal of Agricultural and Food Chemistry 46 1998 2638 2646
2. D. Bicanic, O.D.H. Ka, S. Luterotti, A. Bohren, M. Šikovec, and B. van Veldhuizen Assesing the extent of oxidation in thermally stressed vegetable oils. Part I: Optical characterization by photothermal and some conventional physical methods Analytical Science 17 2001 547 550
3. D. Borchman, and S. Sinha D. Armstrong, Oxidative stress biomarkers and antioxidants protocols 2002 Humana Press New York 322
4. E. Choe, and D.B. Min Mechanism and factors for edible oil oxidation Comprehensive Reviews in Food Science and Food Safety 5 2006 169 186
5. T.G. Diaz, I.D. Meras, C.A. Correa, B. Roldan, and M.I.R. Caceres Simultaneous fluorometric determination of chlorophylls a and b and pheophytins a and b in olive oil by partial least-squares calibration Journal of Agricultural Food Chemistry 51 2003 6934 6940
6. N. Dupuy, L. Duponchel, J.P. Huvenne, B. Sombret, and P. Legrand Classification of edible fats and oils by principal component analysis of Fourier transform infrared spectra Food Chemistry 57 1996 245 251
7. F.E. El-Sayed, and S.S.M. Allam Thermooxidative and hydrolytic changes in oils used for frying of frozen prefried foods Journal of Food Lipids 10 2003 285 300
8. T. Gomes, and F. Caponio Effort to improve the quantitative determination of oxidation and hydrolysis compound classes in edible vegetable oils Journal of Chromatography A 844 1999 77 86
9. M.D. Guilln, and N. Cabo Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils Food Chemistry 77 2002 503 510
10. M.D. Guilln, and N. Cabo Usefulness of the frequency data of the Fourier transform infrared spectra to evaluate the degree of oxidation of edible oils Journal of Agricultural Food Chemistry 47 1999 709 719
11. M.D. Guilln, and N. Cabo Some of the most significant changes in the Fourier transform infrared spectra of edible oils under oxidative conditions Journal of the Science of Food and Agriculture 80 2000 2028 2036
12. M.D. Guilln, and E.J. Goicoechea Detection of primary and secondary oxidation products by Fourier transform infrared spectroscopy (FTIR) and 1H nuclear magnetic resonance (NMR) in sunflower oil during storage Journal of Agricultural Food Chemistry 55 2007 10729 10736
13. International Olive Council (2009). Trade standard applying to olive oils and olive-pomace oils COI/T.15/NC no. 3/REV. 4.
14. IUPAC (International Union of Pure and Applied Chemistry). (1987). In Standard methods for the analysis of the oils, fat and derivative (Nos. 2504 and 2507). Oxford: Blackwell Scientific Publication.
15. M.D. Kontogianni, D.B. Panagiotakos, C. Chrysohoou, C. Pitsavos, A. Zampelas, and C. Stefanadis The impact of olive oil consumption pattern on the risk of acute coronary syndromes: The Cardio 2000 case-control study Clinical Cardiology 30 2007 125 129
16. M.M.G. Krishna, and N. Periasamy Fluorescence of organic dyes in lipid membranes: Site of solubilization and the effects of viscosity and refractive index on lifetimes Journal of Fluorescence 8 1998 81 91
17. J. Kruk, B. Mysliwa-Kurdziel, M. Jemida-Rzeminska, and K. Strzalka Fluorescence lifetimes study of α-tocopherol and biological prenylquinols in organic solvents and model membranes Photochemistry and Photobiology 82 2006 1309 1314
18. M.J. Lerma-García, G. Ramis-Ramos, J.M. Herrero-Martínez, and E.F. Simó-Alfonso Authentication of extra virgin olive oils by Fourier-transform infrared spectroscopy Food Chemistry 118 2010 78 83
19. M.T. Morales, and R. Przybylski J. Harwood, R. Aparicio, Handbook of olive oil 2000 Aspen Publication 459 460
20. M.C.M. Moreno, D.M. Olivares, F.J.A. Lopez, J.V.G. Adelantado, and F.B. Reig Determination of unsaturation grade and trans isomers generated during thermal oxidation of edible oils and fats by FTIR Journal of Molecular Structure 482 1999 551 556
21. M.C.M. Moreno, D.M. Olivares, F.J.A. Lopez, J.V.G. Adelantado, and F.B. Reig Analytical evaluation of polyunsaturated fatty acids degradation during thermal oxidation of edible oils by Fourier transform infrared spectroscopy Talanta 50 1999 269 275
22. M.C.M. Moreno, D.M. Olivares, F.J.A. Lopez, V.M. Peris, J.V.G. Adelantado, and F.B. Reig Study of the formation of carbonyl compounds in edible oils and fats by 1H-NMR and FTIR Journal of Molecular Structure 482 1999 557 561
23. M.M. Mossoba, V. Milosevic, M. Milosevic, J.K. Kramer, and H. Azizian Determination of total trans fats and oils by infrared spectroscopy for regulatory compliance Analytical and Bioanalytical Chemistry 389 2007 87 92
24. J.S. Perona, E. Montero, J.M. Sanchez-Dominguez, J. Canizares, M. Garcia, and V. Ruiz-Gutierrez Evaluation of the effect of dietary virgin olive oil on blood pressure and lipid composition of serum and low-density lipoprotein in elderly type 2 diabetic subjects Journal of Agricultural and Food Chemistry 57 2009 11427 11433
25. J.C.O. Santos, I.M.G. Santos, and A.G.J. Souza Effect of heating and cooling on rheological parameters of edible vegetable oils Journal of Food Engineering 67 2005 401 405
26. V. Sciancalepore, and G. De Stefano Packaging process and olive oil quality Industrie Alimentari 30 1999 642 644
27. N. Sinelli, M.S. Cosio, C. Gigliotti, and E. Casiraghi Preliminary study on application of mid infrared spectroscopy for the evaluation of the virgin olive oil "freshness" Analytical Chimica Acta 598 2007 128 134
28. A.F. Valdes, and A.B. Garcia A study of the evolution of the physicochemical and structural characteristics of olive and sunflower oils after heating at frying temperatures Food Chemistry 98 2006 214 219
29. F.R. Van de Voort, A.A. Ismail, J. Sedman, and G. Emo Monitoring the oxidation of edible oils by Fourier transform infrared spectroscopy Journal of American Oil Chemical Society 71 1994 243 253
30. B. Violante, L. Gerbaudo, G. Borretta, and F. Tassone Effects of extra virgin olive oil supplementation at two different low doses on lipid profile in mild hypercholesterolemic subjects: A randomised clinical trial Journal of Endocrinological Investigation 32 2009 794 796
31. N. Vlachos, Y. Skopelitis, M. Psaroudaki, V. Konstantinidou, A. Chatzilazarou, and E. Tegou Applications of Fourier transform-infrared spectroscopy to edible oils Analytical Chimica Acta 573 2006 459 465
32. M. Zandomeneghi, L. Carbonaro, and C. Caffarata Fluorescence of vegetable oils: Olive oils Journal of Agricultural Food Chemistry 53 2005 759 766