Thermal oxidation assessment of Italian extra virgin olive oil using an UltraViolet (UV) induced fluorescence imaging system

Spectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy

Volumn 237, Issue , 2020, Pages

  Rotich, Vincent ^a   Al Riza, Dimas Firmanda ^a   Giametta, Ferruccio ^b   Suzuki, Tetsuhito ^a   Ogawa, Yuichi ^a   Kondo, Naoshi ^a  

^a KYOTO UNIVERSITY   (Japan)

^b UNIVERSITY OF MOLISE   (Italy)

Author keywords

Extra virgin olive oil; Fluorescence; Imaging; Thermal stability

Indexed keywords

COLOR; FOOD SAFETY; HEAT TREATMENT; IMAGING SYSTEMS; OLIVE OIL; OXIDATION RESISTANCE; STABILITY; THERMODYNAMIC STABILITY; THERMOOXIDATION;

EMISSION WAVELENGTH; ENVIRONMENTAL CONDITIONS; EXTRA VIRGIN OLIVE OIL; FLUORESCENCE CHARACTERISTICS; FOOD QUALITY AND SAFETIES; HIGH-QUALITY PRODUCTS; THERMAL-OXIDATION STABILITY; TRANSMITTANCE SPECTROSCOPIES;

FLUORESCENCE IMAGING;

CHLOROPHYLL; OLIVE OIL; PEROXIDE; PHEOPHYTIN; POLYPHENOL; TOCOPHEROL;

CHEMISTRY; DEVICES; FLUORESCENCE; FLUORESCENCE IMAGING; FOOD QUALITY; HYDROLYSIS; ITALY; OXIDATION REDUCTION REACTION; PROCEDURES; TEMPERATURE; ULTRAVIOLET RADIATION;

CHLOROPHYLL; FLUORESCENCE; FOOD QUALITY; HYDROLYSIS; ITALY; OLIVE OIL; OPTICAL IMAGING; OXIDATION-REDUCTION; PEROXIDES; PHEOPHYTINS; POLYPHENOLS; TEMPERATURE; TOCOPHEROLS; ULTRAVIOLET RAYS;

EID: 85083483350     PISSN: 13861425     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.saa.2020.118373     Document Type: Article

References (17)

1. Carbone, A., Cacchiarelli, L., Sabbatini, V., Exploring quality and its value in the Italian olive oil market: a panel data analysis. Agric. Food Econ., 6, 2018, 6, 10.1186/s40100-018-0102-8.
2. FAO, Integrated Soil and Water Mangement for Orchard Development. http://www.fao.org/3/a0007e/a0007e00.htm, 2005. (Accessed 7 April 2020)
3. Al Riza, D., Kondo, N., Catalano, P., Giametta, F., A preliminary study on the potential of front face fluorescence spectroscopy for Italian mono-cultivar extra virgin olive oil discrimination. J. Agric. Eng., 2018, 10.4081/jae.0.877.
4. Muzzalupo, I., Olive Germplasm - Italian Catalogue of Olive Varieties. 2012, 10.5772/54437.
5. Alvarenga, B.R., Xavier, F.A.N., Soares, F.L.F., Carneiro, R.L., Thermal stability assessment of vegetable oils by Raman spectroscopy and chemometrics. Food Anal. Methods 11 (2018), 1969–1976 https://doi.org/10.1007/s12161-018-1160-y.
6. Hernández-Sánchez, N., Lleó, L., Ammari, F., Cuadrado, T.R., Roger, J.M., Fast fluorescence spectroscopy methodology to monitor the evolution of extra virgin olive oils under illumination. Food Bioprocess Technol., 10, 2017, 10.1007/s11947-017-1866-7.
7. Eberhardt, K., Stiebing, C., Matthäus, C., Schmitt, M., Popp, J., Advantages and limitations of Raman spectroscopy for molecular diagnostics: an update. Expert. Rev. Mol. Diagn. 15 (2015), 773–787, 10.1586/14737159.2015.1036744.
8. Domínguez Manzano, J., Muñoz de la Peña, A., Durán Merás, I., Front-face fluorescence combined with second-order multiway classification, based on polyphenol and chlorophyll compounds, for virgin olive oil monitoring under different photo- and thermal-oxidation procedures. Food Anal. Methods 12 (2019), 1399–1411, 10.1007/s12161-019-01471-1.
9. Mishra, P., Lleó, L., Cuadrado, T., Ruiz-Altisent, M., Hernández-Sánchez, N., Monitoring oxidation changes in commercial extra virgin olive oils with fluorescence spectroscopy-based prototype. Eur. Food Res. Technol. 244 (2018), 565–575, 10.1007/s00217-017-2984-1.
10. Al Riza, D.F., Widodo, S., Purwanto, Y.A., Kondo, N., Combined fluorescence-transmittance imaging system for geographical authentication of patchouli oil. Spectrochim. Acta A Mol. Biomol. Spectrosc. 218 (2019), 155–160, 10.1016/j.saa.2019.04.009.
11. Hakonen, A., Beves, J.E., Hue parameter fluorescence identification of edible oils with a smartphone. ACS Sens 3 (2018), 2061–2065, 10.1021/acssensors.8b00409.
12. Lawaetz, A.J., Stedmon, C.A., Fluorescence intensity calibration using the Raman scatter peak of water. Appl. Spectrosc. 63 (2009), 936–940, 10.1366/000370209788964548.
13. Xu, X., Xu, S., Jin, L., Song, E., Characteristic analysis of Otsu threshold and its applications. Pattern Recogn. Lett. 32 (2011), 956–961, 10.1016/j.patrec.2011.01.021.
14. Cheikhousman, R., Zude, M., Jouan-Rimbaud Bouveresse, D., Léger, C., Rutledge, D., Fluorescence Spectroscopy for Monitoring Deterioration of Extra Virgin Olive Oil during Heating. 2005, SpringerLink https://link.springer.com/article/10.1007%2Fs00216-005-3286-1. (Accessed 20 July 2019)
15. Kyriakidis, N.B., Skarkalis, P., Fluorescence spectra measurement of olive oil and other vegetable oils. J. AOAC Int. 83 (2000), 1435–1439.
16. Gandul-Rojas, B., Roca, M., Gallardo-Guerrero, L., Chlorophylls and Carotenoids in Food Products from Olive Tree, Prod. Olive Tree. 2016, 10.5772/64688.
17. Moyano, M.J., Heredia, F.J., Meléndez-Martínez, A.J., The color of olive oils: the pigments and their likely health benefits and visual and instrumental methods of analysis. Compr. Rev. Food Sci. Food Saf. 9 (2010), 278–291, 10.1111/j.1541-4337.2010.00109.x.