Fluorescence spectroscopy in monitoring of extra virgin olive oil during storage

Sikorska, Ewa; Khmelinskii, Igor; Sikorski, Marek; Caponio, Francesco; Bilancia, Massimo; Pasqualone, Antonella; Gomes, Tommaso

doi:10.1111/j.1365-2621.2006.01384.x

Cited by 88 publications

(80 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Fluorescence spectroscopy was applied to monitoring changes in virgin olive oil during storage (Sikorska et al 2008b). The extra virgin olive oil samples were stored for the period of 12 month in different conditions: in clear and green glass bottles exposed to light, and in darkness.…”

Section: Assessing Quality Changes Of Olive Oil During Storagementioning

confidence: 99%

Analysis of Olive Oils by Fluorescence Spectroscopy: Methods and Applications

Sikorska¹,

Khmelinskii²,

Sikorski³

2012

Olive Oil - Constituents, Quality, Health Properties and Bioconversions

Self Cite

View full text Add to dashboard Cite

Section: Assessing Quality Changes Of Olive Oil During Storagementioning

confidence: 99%

Analysis of Olive Oils by Fluorescence Spectroscopy: Methods and Applications

Sikorska¹,

Khmelinskii²,

Sikorski³

2012

Olive Oil - Constituents, Quality, Health Properties and Bioconversions

Self Cite

View full text Add to dashboard Cite

“…Synchronous fluorescence spectroscopy could beneficial for the analysis of multi-component samples such as olive oil without prior separation. The main fluorescent components identified in olive oils are tocopherol (vitamin E), chlorophyll and phenolic antioxydants [23]. Synchronous fluorescence spectra, SynFS of extra virgin olive oil and pomace olive oil acquired at λ = 30, 40 and 50 nm are shown in Figure 3 and Figure 4.…”

Section: Resultsmentioning

confidence: 97%

“…The oil samples were diluted in n-hexane (1% V/V) in a 10 mm fused quartz cell. The low concentration of the samples was chosen to avoid spectral distortions, which may occur in more concentrated solutions [23]. The synchronous fluorescence spectra were collected by simultaneously scanning the excitation the emission monochromators in the 220-900 nm range, with a constant wavelength difference λ = 30, 40 and 50 nm between them.…”

Section: Fluorescence Spectramentioning

confidence: 99%

“…In such case, synchronous scanning fluorescence spectrometry takes advantage of the hardware capability to vary both the excitation and emission wavelengths during the analysis [23]. In this method, excitation and emission monochromators are scanned simultaneously, synchronized so that a constant wavelength difference is a maintained between the two.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Fourier transform infrared and fluorescence spectroscopy for analysis of vegetable oils

Oumeddour

2013

MATEC Web of Conferences

View full text Add to dashboard Cite

Abstract. Fourier transform infrared (FTIR) and fluorescence spectroscopy, combined with chemometric approaches have been developed to analysis of extra virgin olive oil adulterated with pomace olive oil. The measurements were made on pure vegetable oils: extra virgin oil, pomace olive oil and that adulterated with varying concentration of pomace olive oil. Today, the application of FTIR spectroscopy has increased in food studied, and particularly has become a powerful analytical tool in the study of edible oils and fats. The spectral regions where the variations were observed chosen for developing models and cross validation was used. The synchronous fluorescence spectrometry takes advantage of the hardware capability to vary both the excitation and emission wavelengths during the analysis with constant wavelength difference is maintained between the two. The region between 300 and 400 nm is attributed to the tocopherols and phenols, the derivatives of vitamin E are associated with the region 400-600 nm and the bands in the region of 600-700 nm are attributed to the chlorophyll and peophytin pigments. The results presented in this study suggest that FTIR and fluorescence may be a useful tool for analysis and detecting adulteration of extra virgin olive oil with pomace oil.

show abstract

“…Perubahan warna pada minyak disebabkan oleh adanya pigmen yang larut pada minyak. Pigmen yang terlarut dalam minyak dapat mengalami kerusakan oksidasi sehingga dapat mengubah warna minyak (Sikorska et al 2007). Hasil analisis terhadap warna fraksi cair minyak kasar ikan sardin didapatkan nilai L* 48,68, a* 21,17 dan b* 40,58.…”

Section: Karakteristik Fisik Minyak Kasar Ikan Sardinunclassified

Improving the Quality of Sardine Fish Oil by Degumming Using Sodium Cholride Solution

2017

View full text Add to dashboard Cite

Cara sitasi: Hulu DPC, Suseno SH, Uju. 2017. Peningkatan minyak ikan sardin dengan degumming menggunakan larutan NaCl. Jurnal Pengolahan Hasil Perikanan Indonesia. 20(1): 199-210. AbstrakKualitas minyak ikan ditentukan oleh parameter mutu kimia dan fisik, antara lain nilai oksidasi primer dan sekunder, profil asam lemak serta kualitas fisik yang meliputi viskositas, densitas, warna dan kejernihan. Minyak ikan sardin hasil samping penepungan dapat menjadi sumber asam lemak tak jenuh ganda (PUFA) terutama asam eikosapentaenoat (EPA) dan asam dokosaheksaenoat (DHA). Degumming merupakan salah satu tahapan dalam pemurnian minyak yang dapat meningkatkan kualitas minyak ikan sardin. Proses ini membantu menurunkan nilai oksidasi dan menghilangkan pengotor yang dapat mempengaruhi kualitas minyak ikan tersebut. Penelitian ini bertujuan untuk menentukan pengaruh proses degumming dengan larutan garam (NaCl) terhadap kualitas minyak ikan sardin yang mencapai International Fish Oil Standard (IFOS). Pemurnian minyak ikan dilakukan dengan degumming 5% H 2 O, degumming larutan NaCl dengan rasio minyak ikan dan larutan NaCl 1:1; 1:3, dan 1:5. Konsentrasi larutan NaCl 5% dan 8% dengan waktu 20, 30 dan 40 menit. Pemurnian dilanjutkan dengan netralisasi alkali dan bleaching. Perlakuan terbaik yakni degumming dengan rasio minyak dan larutan NaCl 1:1 (v/v), konsentrasi NaCl 5% (b/v), waktu degumming 20 menit, netralisasi alkali 22 o Be dan bleaching dengan 5% magnesol XL. Kualitas minyak ikan telah sesuai dengan IFOS yaitu asam lemak bebas 0,21±0,00%, nilai peroksida 0,43±0,06 meq/kg, AnV 2,22±0,04 meq/ kg, dan oksidasi total 3,11±0,14 meq/kg. Kata kunci: IFOS, minyak ikan by-product, omega-3, pemurnian AbstractThe quality of fish oil is determined by some parameters such as primary and secondary grade oxidation, fatty acid profile and physical qualities which include viscosity, density, color and clarity. Sardine fish oil by-products of fish meal processing can be a source of polyunsaturated fatty acids (PUFAs), particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Degumming is one of steps that can be carried out to improve the quality of sardine fish oil. The processing will help to reduce oxidation and eliminate the impurity of the oil that influence the quality of fish oil. The purpose of this study was to determine the effect of sodium chloride solution degumming on the quality of sardine fish oil to fulfill International Fish Oil Standard (IFOS). Fish oil purification was done by degumming of 5% H 2 O, followed by sodium chloride solution with ratio of fish oil and sodium chloride solution were 1:1; 1:3, and 1:5. The sodium chloride solution concentrations of 5% and 8% for 20, 30 and 40 minutes. The next steps after degumming process were followed by alkali neutralization and bleached by absorbent. The best treatment was at concentration of 5% sodium chloride solution, ratio fish oil with sodium chloride solution 1:1 on a long time degumming processed 20 minutes. The best quality of fish oil, according to IFO...

show abstract

Fluorescence spectroscopy in monitoring of extra virgin olive oil during storage

Cited by 88 publications

References 36 publications

Analysis of Olive Oils by Fluorescence Spectroscopy: Methods and Applications

Analysis of Olive Oils by Fluorescence Spectroscopy: Methods and Applications

Fourier transform infrared and fluorescence spectroscopy for analysis of vegetable oils

Improving the Quality of Sardine Fish Oil by Degumming Using Sodium Cholride Solution

Contact Info

Product

Resources

About