Fast Fluorescence Spectroscopy Methodology to Monitor the Evolution of Extra Virgin Olive Oils Under Illumination

Hernández-Sánchez, N.; Lleó, L.; Ammari, Faten; Cuadrado, Teresa R.; Roger, Jean Michel

doi:10.1007/s11947-017-1866-7

Cited by 35 publications

(21 citation statements)

References 19 publications

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“…The emission spectra were acquired from 350-700 nm [12]. Such spectra presented similar patterns as those showed by previous works [10,11]. Chlorophyll produced a dominant peak at 670 nm that decreased with the adulteration level.…”

Section: Introductionsupporting

confidence: 69%

“…The major interest in polyphenols and tocopherols arises from their antioxidant activity. Previous studies on fluorescence spectra of olive oil [5][6][7][8][9][10][11][12] revealed the characteristic spectral patterns of different oil qualities according to the presence of peaks at certain wavelengths and to their signal intensity. Such patterns allowed the development of multivariate models for discrimination between categories [9][10][11].…”

Section: Introductionmentioning

confidence: 99%

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Development of Rapid Extra Virgin Olive Oil Quality Assessment Procedures Based on Spectroscopic Techniques

et al. 2019

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The main objective of this study was to evaluate the feasibility of developing multivariate models to estimate physico-chemical characteristics and antioxidant content of extra virgin olive oil from fluorescence spectra obtained at specific excitation wavelengths. Six replicates of each extra virgin olive oil sample were contained in clear glass bottles. Two replicates were subjected to four weeks of natural indirect light; two bottles for two days; and the third couple were kept it in darkness as a control. For each pair, one bottle was used for spectroscopic measurements and the other was sent to an accredited external laboratory to obtain physico-chemical measurements: acidity, peroxide index, K270, K232, total tocopherols, α-tocopherol, β-tocopherol and γ-tocopherol. Fluorescence emission spectra were acquired at different excitation wavelengths: 326 nm, 350 nm and 365 nm and partial least squares regression (PLSR) models were developed. The highest R2 values were found for excitation at 350 nm, reaching almost 0.9 in most of the parameters.

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Section: Introductionsupporting

confidence: 69%

Section: Introductionmentioning

confidence: 99%

Development of Rapid Extra Virgin Olive Oil Quality Assessment Procedures Based on Spectroscopic Techniques

et al. 2019

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“…In spite of this, numerous studies [2][3][4][5] have demonstrated that storage conditions have a strong influence in the degradations of oils that may cause some problems in retailing. Thus, light and temperature-even in mild conditions-can affect considerably the stability and quality of VOO [6][7][8][9][10][11] during the shelf life, leading to a loss of its nutritional properties and ultimately, a development of off-flavors that result in rancidity. This problem of stability has sometimes led to discrepancies between the results of control-testing and information declared on the label.…”

Section: Introductionmentioning

confidence: 99%

Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective

et al. 2020

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Virgin olive oil is inevitably subject to an oxidation process during storage that can affect its stability and quality due to off-flavors that develop before the oil surpasses its ‘best before’ date. Many parameters are involved in the oxidation process at moderate conditions. Therefore, a multiparametric study is necessary to establish a link between physico-chemical changes and sensory quality degradation in a real storage experiment. In this context, a storage experiment of 27 months was performed for four monovarietal virgin olive oils, bottled in transparent 500-mL PET bottles and subjected to conditions close to a supermarket scenario. Volatile composition, quality parameters and phenolic compounds were determined monthly. Simultaneously, an accredited sensory panel assessed their sensory characteristics. The stability of the fresh samples was also studied with the oxidative stability index (OSI) and mesh cell-FTIR. (E)-2-hexenal, (Z)-3-hexen-1-ol and (E)-2-hexen-1-ol were identified as markers of the fruity attribute. Hexanal and nonanal were also identified as compounds that were associated with the rise of median of defect during storage. Some disagreements were observed between the sensory assessment and the OSI analyzed by Rancimat. However, the increase of concentration of rancid markers agreed with the increase of aldehyde band measured with mesh cell-FTIR.

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“…Olive oil shows that several fluorophores, such as tocopherols and tocotrienols, chlorophylls and phenolic compounds, are all subjected to variation during oil storage, thus suggesting that fluorescence spectroscopy can be applied to obtain information about oil aging. Several studies recently showed that fluorescence spectroscopy can be effectively used to measure the photo‐ and thermal degradation of olive oil when aiming to assess its quality and freshness . This technique has also been the object of recent evolutions, such as the application of an optical fibre smartphone spectrofluorimeter, based on the ‘lab‐in‐a‐phone’ approach …”

Section: Introductionmentioning

confidence: 99%

“…Several studies recently showed that fluorescence spectroscopy can be effectively used to measure the photo-and thermal degradation of olive oil when aiming to assess its quality and freshness. 10,[14][15][16][17][18] This technique has also been the object of recent evolutions, such as the application of an optical fibre smartphone spectrofluorimeter, based on the 'lab-in-a-phone' approach. 18 The physical properties of virgin olive oil, such as refractive index, mass density and viscosity, are also important for quality.…”

Section: Introductionmentioning

confidence: 99%

Physical and chemical behaviour of Nabali Mohassan single‐cultivar olive oil during prolonged storage

et al. 2019

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BACKGROUND The effect of storage time on the fluorescence emission intensity and physico‐chemical properties of olive oil from the Palestinian cultivar Nabali Mohassan was investigated. Olive oil samples stored up to 7 years were obtained from different olive orchards in Palestine, where prolonged storage is still in use. RESULTS As a result of oxidation, all fluorescent minor compounds (tocopherols, chlorophylls, pheophytins and phenolic compounds) of olive oil significantly decreased as the storage time increased, whereas viscosity increased (P < 0.05). Until 1 year of storage, the physico‐chemical properties of olive oil samples were within the limits of both Palestinian and European quality standards, and minor compounds, although affected by a marked decrease compared to freshly produced oil, were still detectable. After 5 years, a 90% decrease of the fluorescence attributed to tocopherols occurred and, after 7 years, phenolics reached a loss of 90%. CONCLUSION The analysis of fluorescence, together with other physical measures, was demonstrated to be a useful tool for monitoring oil aging. This is the first report on fluorescent minor compounds of oils obtained from Nabali Mohassan olive cultivar. A better knowledge of this single‐cultivar oil could enhance the adoption of the best practices by producers, improving the whole production chain. © 2018 Society of Chemical Industry

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Fast Fluorescence Spectroscopy Methodology to Monitor the Evolution of Extra Virgin Olive Oils Under Illumination

Cited by 35 publications

References 19 publications

Development of Rapid Extra Virgin Olive Oil Quality Assessment Procedures Based on Spectroscopic Techniques

Development of Rapid Extra Virgin Olive Oil Quality Assessment Procedures Based on Spectroscopic Techniques

Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective

Physical and chemical behaviour of Nabali Mohassan single‐cultivar olive oil during prolonged storage

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