Application of low-resolution Raman spectroscopy for the analysis of oxidized olive oil

Guzmán, Elena; Baeten, Vincent; Pierna, Juan Antonio Fernández; García‐Mesa, José A.

doi:10.1016/j.foodcont.2011.05.025

Cited by 61 publications

(32 citation statements)

References 24 publications

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“…Most of the applications on oils have been performed by the later [129]. However, a portable Raman spectrometer has been recently developed [130], which, on the other hand, shows lower resolution than classic ones.…”

Section: Raman Spectroscopymentioning

confidence: 99%

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A review of analytical methods measuring lipid oxidation status in foods: a challenging task

Barriuso

Astiasarán

Ansorena

2012

Eur Food Res Technol

268

220

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Lipid oxidation analysis in food samples is a relevant topic since compounds generated in the process are related to undesirable sensory and biological effects. As the process is complex and depends on the type of lipid substrate, oxidation agents and environmental factors, proper measurement of lipid oxidation remains a challenging task. A great variety of methodologies have been developed and implemented so far, both for determining primary oxidation products and secondary oxidation products. Most common methods and classical procedures are described, including peroxide value, TBARS analysis and chromatography. Some other methodologies such as chemiluminescence, fluorescence emission, Raman spectroscopy, infrared spectroscopy or magnetic resonance, provide interesting and promising results, so attention must be paid to these alternative techniques in the area of food lipid oxidation analysis.

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Section: Raman Spectroscopymentioning

confidence: 99%

“…Zhang et al [130] reported the first proof-of-concept study of surface-enhanced Raman detection of a TBA-MDA adduct using silver nanoparticles as the SERS substrate…”

Section: Raman Spectroscopymentioning

confidence: 99%

A review of analytical methods measuring lipid oxidation status in foods: a challenging task

Barriuso

Astiasarán

Ansorena

2012

Eur Food Res Technol

268

220

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show abstract

“…It is worth noting that the peroxide value is not only a good indicator to assess the degree of oxidation of oils and fats but it is also an important indicator of oxidation and rancidity in foods (GUZMÁN et al, 2011), although it does not provide information on secondary oxidation products (SORIANO; MOLTÓ; MAÑES, 2002). As the samples were analyzed on the day of disposal, the peroxide value had likely peaked and subsequently declined.…”

Section: Frying Processmentioning

confidence: 99%

Quality of deep frying oils and fats used in street-fairs in Goiânia, Brazil

Freire¹,

Lobo

Freitas³

et al. 2013

Food Sci. Technol

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“…Primary and secondary oxidation parameters (e.g. peroxide value) were obtained in a rapid, non-destructive and direct way [60]. FT-Raman spectroscopy combined with multivariate analysis procedures was applied to determine the level of adulteration of virgin olive oil by some vegetable oils (soybean, corn and raw olive residue oils) [61].…”

Section: Raman Spectroscopymentioning

confidence: 99%