Use of polar and nonpolar fractions as additional information sources for studying thermoxidized virgin olive oils by FTIR

Grasas y Aceites

Volumn 65, Issue 3, 2014, Pages

  Tena, N ^a   Aparicio Ruiz, R ^a   Garcia Gonzalez D L ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

FTIR spectroscopy; Polar and nonpolar fractions; Thermoxidation; Virgin olive oil

Indexed keywords

OIL SHALE; OLIVE OIL;

CIS-DOUBLE BONDS; FTIR SPECTROSCOPY; HYDROXYL GROUPS; INFORMATION SOURCES; NON-POLAR; TERTIARY ALCOHOLS; THERMOXIDATION; VIRGIN OLIVE OIL;

FOURIER TRANSFORM INFRARED SPECTROSCOPY;

EID: 84904812474     PISSN: 00173495     EISSN: 19884214     Source Type: Journal    
DOI: 10.3989/gya.121913     Document Type: Article

References (41)

1. Baeten V, Fernandez Pierna JA, Dardenne P, Meurens M, García-González DL, Aparicio-Ruiz R. 2005. Detection of the presence of hazelnut oil in olive oil by FT-Raman and FT-MIR spectroscopy. J. Agric. Food Chem. 53, 6201-6206. http://dx.doi.org/10.1021/jf050595n (Pubitemid 41169361)
2. Barrera-Arellano D, Ruiz-Méndez V, Velasco J, Márquez-Ruiz G, Dobarganes C. 2002. Loss of tocopherols and formation of degradation compounds at frying temperatures in oils differing in degree of unsaturation and natural antioxidant content. J. Sci. Food Agric. 82, 1696-1702. http://dx.doi.org/10.1002/jsfa.1245 (Pubitemid 35249831)
3. Billek G. 2000. Health aspects of thermoxidized oils and fats. Eur. J. Lipid Sci. Technol. 102, 587-593. http://dx.doi.org/10.1002/1438-9312(200009) 102:8/9<587::AIDEJLT587> 3.3.CO;2-R
4. Bordeaux O, Márquez-Ruiz G, Dobarganes MC. 1999. Characterization, quantitation and evolution of monoepoxy compounds formed in model systems of fatty acid methyl esters and monoacid triglycerides heated at high temperature. Grasas Aceites 50, 53-59. http://dx.doi.org/10.3989/gya.1999.v50.i1.636 (Pubitemid 129334145)
5. Caldwell JD, Cooke BS, Greer MK. 2011. High performance liquid chromatography-size exclusion chromatography for rapid analysis of total polar compounds in used frying oils. J. Am. Oil Chem. Soc. 88, 1669-1674. http://dx.doi.org/10.1007/s11746-011-1845-5
6. Casal S, Malheiro R, Sendas A, Oliveira BPP, Pereira JA. 2010. Olive oil stability under deep-frying conditions. Food Chem. Toxicol. 48, 2972-2979. http://dx.doi.org/10.1016/j.fct.2010.07.036
7. Christophoridou S, Dais P. 2009. Detection and quantification of phenolic compounds in olive oil by high resolution 1H nuclear magnetic resonance spectroscopy. Anal. Chim. Acta 633, 283-292. http://dx.doi.org/10.1016/j.aca. 2008.11.048
8. Coates J. 2000. Interpretation of infrared spectra, a practical approach. In: R.A. Meyers (Ed.) Encyclopedia of Analytical Chemistry. John Wiley & Sons Ltd.: Chichester, U.K. pp. 1-23.
9. Dobarganes MC, Márquez-Ruiz G. 1998. Analytical evaluation of fats and oils by size-exclusion chromatography. Analysis 26, 61-65. http://dx.doi.org/10.1051/analusis:199826030061
10. Dobarganes MC, Pérez-Camino MC. 1988. Fatty acid composition: a useful tool for the determination of alteration level in heated fats. Rev. Fr. Corps Gras 35, 67-70.
11. Dobarganes MC, Velasco J, Dieffenbacher A. 2000. Determination of polar compounds, polymerized and oxidized triacylglycerols, and diacylglycerols in oils and fats - Results of collaborative studies and the standardized method (Technical Report). Pure Appl. Chem. 72, 1563-1575. http://dx.doi.org/10.1351/ pac200072081563
12. Friedman M, Levin CE. 2008. Review of methods for the reduction of dietary content and toxicity of acrylamide. J. Agric. Food Chem. 56, 6113-6140. http://dx.doi.org/10.1021/jf0730486
13. García-González DL, Aparicio-Ruiz R, Aparicio R. 2009. Olive oil. In Gourmet and Health-Promoting Oils; Kamal- Eldin A, Moreaou R (Ed.) AOCS press: Champaign, IL, pp. 33-72.
14. Innawong B, Mallikarjunan P, Marcy JE. 2004. The determination of frying oil quality using a chemosensory system. Food Sci. Technol.-Leb. 37, 35-41. (Pubitemid 38215406)
15. Ismail AA, Nicodemo A, Sedman J, van de Voort F, Holzbaur IE. 1999. Infrared spectroscopy of lipids: Principles and applications. In Spectral Properties of Lipids; Hamilton, RJ, Cast, J (Ed.) CRC Press: Boca Raton, FL. pp. 235-269.
16. IUPAC 2.507. 1992. International Union of Pure and Applied Chemistry (IUPAC). Determination of polar compounds in frying fats. In Standard Methods for the Analysis of Oils, Fats and Derivatives, (7th ed.). Blackwell: Oxford, U.K.
17. Li Y, García-González DL, Yu X, van de Voort FR. 2008. Determination of free fatty acids in edible oils with the use of a variable filter array IR spectrometer. J. Am. Oil Chem. Soc. 85, 599-604. http://dx.doi.org/10.1007/s11746-008-1232-z
18. Marmesat S, Velasco J, Marquez-Ruiz G, Dobarganes MC. 2007. A rapid method for determination of polar compounds in used frying fats and oils. Grasas Aceites 58, 179-184. (Pubitemid 351235181)
19. Mateos R, Espartero JL, Trujillo M, Ríos JJ, León-Camacho M, Alcudia F, Cert A. 2001. Determination of phenols, flavones, and lignans in virgin olive oils by solid-phase extraction and high-performance liquid chromatography with diode array ultraviolet detection. J. Agric. Food Chem. 49, 2185-2192. http://dx.doi.org/10.1021/jf0013205 (Pubitemid 32843231)
20. Moya Moreno MCM, Mendoza Olivares D, Amézquita López FJ, Gimeno Adelantado JV, Bosch Reig F. 1999. Analytical evaluation of polyunsaturated fatty acids degradation during thermal oxidation of edible oils by Fourier transform infrared spectroscopy. Talanta 50, 269-275. http://dx.doi.org/10.1016/S0039-9140(99)00034-X
21. Piper R. 2001. The market for fried food. In Frying: Improving Quality; Rossell JB. (Ed.) CRC Press: Boca Raton, FL, pp. 7-16. http://dx.doi.org/10. 1533/9781855736429.1.7
22. Romero A, Cuesta C, Sánchez-Muniz FJ. 1998. Effect of oil replenishment during deep-fat frying of frozen foods in sunflower oil and high-oleic acid sunflower oil. J. Am. Oil Chem. Soc. 75, 161-167. http://dx.doi.org/10.1007/s11746-998-0028-5 (Pubitemid 128607974)
23. Russin TA, van de Voort FR, Sedman J. 2003. Novel method for rapid monitoring of lipid oxidation by FTIR spectroscopy using disposable IR cards. J. Am. Oil Chem. Soc. 80, 635-641. http://dx.doi.org/10.1007/s11746-003-0751-8
24. Sanibal EAA, Mancini-Filho J. 2004. Frying oil and fat quality measured by chemical, physical, and test kit analyses. J. Am. Oil Chem. Soc. 81, 847-852. http://dx.doi.org/10.1007/s11746-004-0990-8
25. Scano P, Rosa A, Cesare Marincola F, Locci E, Melis MP, Dessì MA, Lai A. 2008. 13C NMR, GC and HPLC characterization of lipid components of the salted and dried mullet (Mugil cephalus) roe "bottarga". Chem. Phys. Lipids 151, 69-76. http://dx.doi.org/10.1016/j.chemphyslip.2007.10.001 (Pubitemid 351186405)
26. Sedman J, van de Voort FR, Ismail AA, Maes P. 1998. Industrial validation of FTIR trans and iodine value analyses of fats and oils. J. Am. Oil Chem. Soc. 75, 33-39. http://dx.doi.org/10.1007/s11746-998-0006-y (Pubitemid 128553431)
27. Smith JW, Victoria MC. 1968. Infrared spectroscopic investigations of acid-base interactions in aprotic solvents. Part I. The interaction of tri-n-propylamine and some carboxylic acids. J. Chem. Soc. A, 2468-2474. http://dx.doi.org/10.1039/j19680002468
28. Stier RF. 2001. The measurement of frying oil quality and authenticity. In Frying: Improving Quality; Rossell JB (Ed.) CRC Press: Boca Raton, FL, pp. 7-16. http://dx.doi.org/10.1533/9781855736429.2.165.
29. Tabachnick BG, Fidell LS. 1983. Using multivariate Statistics. New York: Harper & Row.
30. Tena N, Aparicio R, García-González DL. 2009. Thermal deterioration of virgin olive oil monitored by ATR-FTIR analysis of trans content. J. Agric. Food Chem. 57, 9997-10003. http://dx.doi.org/10.1021/ jf9012828
31. Valavanidis A, Nisiotou C, Papageorgiou Y, Kremli I, Satravelas N, Zinieris N, Zygalaki H. 2004. Comparison of the radical scavenging potential of polar and lipidic fractions of olive oil and other vegetable oils under normal conditions and after thermal treatment. J. Agric. Food Chem. 52, 2358-2365. http://dx.doi.org/10.1021/jf030491h
32. van de Voort FR, Sedman J, Russin T. 2001. Lipid analysis by vibrational spectroscopy. Eur. J. Lipid Sci. Technol. 103, 815-840. http://dx.doi.org/10. 1002/1438-9312(200112)103:12<815::AID-EJLT1111815>3.3.CO;2-G.
33. van de Voort FR, Ghetler A, García-González DL, Li Y. 2008a. Perspectives on Quantitative Mid-FTIR spectroscopy in relation to edible oil and lubricant analysis: evolution and integration of analytical methodologies. Food Anal. Meth. 1, 153-163. http://dx.doi.org/10.1007/s12161- 008-9031-6
34. van de Voort FR, Ismail AA, Sedman J, Dubois J, Nicodemo T. 1994. The determination of peroxide value by Fourier transform infrared spectroscopy. J. Am. Oil Chem. Soc. 71, 921-926. http://dx.doi.org/10.1007/BF02542254
35. van de Voort FR, Sedman J, Sherazi STH. 2008. Correcting for underlying absorption interferences in Fourier transform infrared trans analysis of edible oils using two-dimensional correlation techniques. J. Agric. Food Chem. 56, 1532-1537. http://dx.doi.org/10.1021/jf0725068 (Pubitemid 351506859)
36. Velasco, J, Dobarganes, MC. 2002. Oxidative stability of virgin olive oil. Eur. J. Lipid Sci. Technol. 104, 661-676. http://dx.doi.org/10.1002/1438- 9312(200210)104:9/10<661::AIDEJLT661>3.0.CO;2-D. (Pubitemid 35341979)
37. Velasco J, Marmesat S, Márquez-Ruiz G, Dobarganes MC. 2004. Formation of short-chain glycerol-bound oxidation products and oxidised monomeric triacylglycerols during deep-frying and occurrence in used frying fats. Eur. J. Lipid Sci. Technol. 106, 728-735. http://dx.doi.org/10.1002/ejlt. 200401032 (Pubitemid 39656196)
38. Yu X, van de Voort FR, Sedman J. 2007. Determination of peroxide value of edible oils by FTIR spectroscopy with the use of the spectral reconstitution technique. Talanta 74, 241-246. http://dx.doi.org/10.1016/j.talanta.2007.06.004 (Pubitemid 350088936)
39. Zhang Q, Saleh ASM, Chen J, Shen Q. 2012. Chemical alterations taken place during deep-fat frying based on certain reaction products: A review. Chem. Phys. Lipids 165, 662-681. http://dx.doi.org/10.1016/j.chemphyslip.2012.07.002
40. Zamora R, Gómez G, Dobarganes MC, Hidalgo FJ. 2002a. Oil fractionation as a preliminary step in the characterization of vegetable oils by high-resolution 13C NMR spectroscopy. J. Am. Oil Chem. Soc. 79, 261-266. http://dx.doi.org/10.1007/s11746-002-0472-z (Pubitemid 34265989)
41. Zamora R, Gómez G, Hidalgo FJ. 2002b. Classification of vegetable oils by high-resolution 13C NMR spectroscopy using chromatographically obtained oil fractions. J. Am. Oil Chem. Soc. 79, 267-272. http://dx.doi.org/10.1007/ s11746-002-0472-z (Pubitemid 34265990)