Monitoring the Oxidative Stability of Monovarietal Extra Virgin Olive Oils by UV–Vis Spectroscopy and MCR–ALS

Gonçalves, Thays R.; Rosa, Larissa Naida; Gonçalves, Rhayanna Priscila; Torquato, Alex Sanches; Março, Paulo Henrique; Gomes, Sandra Terezinha Marques; Matsushita, Makoto; Valderrama, Patrícia

doi:10.1007/s12161-018-1149-6

Cited by 27 publications

(14 citation statements)

References 42 publications

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“…4c. The tocopherol concentration decreased while oxidation product concentration increased as the time was enhanced, which is in agreement with a previous study (Gonçalves et al 2014;Gonçalves et al 2018). One factor that can influence the storage conditions is the oxygen permeability of the packaging material (Gutiérrez-Rosales et al 1988).…”

Section: Oxidative Stability Of Flaxseed Oil Packed In Spi and Ep Sacsupporting

confidence: 90%

“…These constituents present maximum absorbance around 220 and 300 nm, while primary and secondary oxidation compounds exhibit absorption between 220 and 234 nm and at 265 nm, respectively (Vieira and Regitano-D'arce 1998). Previous research by using UV-Vis spectroscopy and MCR-ALS method applied to edible oils shows that oxidation products present absorbance between 390 and 550 nm (Gonçalves et al 2014;Gonçalves et al 2018).…”

Section: Oxidative Stability Of Flaxseed Oil Packed In Spi and Ep Sacmentioning

confidence: 99%

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Soy Protein Isolate Films Incorporated with Pinhão (Araucaria angustifolia (Bertol.) Kuntze) Extract for Potential Use as Edible Oil Active Packaging

Souza

Correa

Silva

et al. 2020

Food Bioprocess Technol

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One of the traditional residues obtained from pinhão seeds (Araucaria angustifolia (Bertol.) Kuntze) consists of an aqueous extract produced from the cooking process, which presents a significant concentration of phenolic compounds with antioxidant properties. In this work, soy protein isolate (SPI) films with different concentrations of pinhão cooking water extract (EP, 0.5, 1, and 2% wt/wt) were produced and physical properties, microstructure, and antioxidant capacity were investigated. The films were applied as packaging (as sachet-type) for linseed oil, and the oil oxidative stability was evaluated during 10 days under accelerated storage condition (60°C) by conventional procedures (peroxide index, specific extinction coefficient, and UV-Vis spectrophotometry) and by multivariate curve resolution with alternating least squares (MCR-ALS) chemometric method. The film with EP contributed to the oxidative stability of linseed oil being an interesting alternative of active biodegradable packaging for edible oils.

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Section: Oxidative Stability Of Flaxseed Oil Packed In Spi and Ep Sacsupporting

confidence: 90%

Section: Oxidative Stability Of Flaxseed Oil Packed In Spi and Ep Sacmentioning

confidence: 99%

Soy Protein Isolate Films Incorporated with Pinhão (Araucaria angustifolia (Bertol.) Kuntze) Extract for Potential Use as Edible Oil Active Packaging

Souza

Correa

Silva

et al. 2020

Food Bioprocess Technol

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“…Other methods based on the analysis of near UV-vis spectra of virgin and extra-virgin olive oils have been developed in the recent years, either in combination with multivariate chemometric approaches [16,28,34,35,36,37] or by using neural network to the spectral analysis [29,30,36]. These methods provided are very useful for olive oil quality and authentication purposes, but their application requires a relatively complex data treatment and/or specific software.…”

Section: Introductionmentioning

confidence: 99%

Determination of Pigments in Virgin and Extra-Virgin Olive Oils: A Comparison between Two Near UV-Vis Spectroscopic Techniques

Borello

Domenici

2019

Foods

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The colour of olive oil is due to the presence of natural pigments belonging to the class of carotenoids, chlorophylls, and their derivatives. These substances, other than being responsible for the colour, an important qualitative feature of the oil, have antioxidant and, more generally, nutraceutical properties and their quantification can be related to the product’s quality and authenticity. In this work, we have quantified the total amount of carotenoids and chlorophylls’ derivatives in several virgin and extra-virgin olive oils produced in Italy, by using two different methods that are based on near-ultraviolet-visible absorption spectroscopy. The first method defines two indexes, K670 and K470, related to absorbance values of oil at wavelengths of 670 and 470 nm, respectively. The second method is based on the mathematical deconvolution of the whole absorption spectrum of the oil to obtain the concentrations of four main pigments present in olive oils: β-carotene, lutein, pheophytin A, and pheophytin B. The concentrations of the total carotenoids and total chlorophylls’ derivatives, as obtained by the two spectroscopic methods, are compared and the results are discussed in view of the practical usefulness of spectroscopic techniques for a fast determination of pigments in olive oil.

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“…The UV-Visible absorption spectra found two leading absorbance bands at 236 and 293 nm (Figure 1), which are related to π electronic transitions observed on unsaturations, conjugated nonbonding electron system and aromatic compounds (Spatari et al, 2017). The absorption at 236 nm may be attributed to different compounds present in the vegetable oil, such as phytocholesterols (phytostanols and phytosterols), tocopherol and others (Gonçalves et al, 2018;Jolayemi et al, 2018). The absorption band at 293 can be attributable to tocopherols and FAs (palmitic, oleic, linoleic and stearic acids) (Lapčikova et al, 2018).…”

Section: Uv-visible and Ftirmentioning

confidence: 98%

Fatty acid profile and physicochemical, optical and thermal characteristics of Campomanesia adamantium (Cambess.) O. Berg seed oil

et al. 2020

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The aim of this study was to characterize the oil obtained from seeds of Campomanesia adamantium by physicochemical quality parameters, oxidative stability, antioxidant activity, quality indexes, optical and thermal stability and its fatty acid profile. These seeds were a relevant source of oil (83 mg g-1) with high potential antioxidant activity (IC 50 = 25.32 μg mL-1) evaluated by DPPH (1,1-diphenyl-2-picrylhydrazyl) with induction period above of 50 hours. In addition, palmitic (53%) and oleic (34%) are the primary saturated and monounsaturated fatty acids. This oil showed excellent quality for edible vegetable oil and bioctive compounds. The thermal stability of this oil by thermogravimetric analysis/differential thermogravimetry (TGA/DTG) started at 154 and 231 °C under synthetic air and nitrogen atmospheres, respectively, and by differential scanning calorimetry (DSC) crystallization was onset at 4.94 °C. This study revealed as a novelty that the C. adamantium seeds are an excellent source of oil that presents best qualities, which makes it a great candidate for edible vegetable oil, as well as for production of soap, lotions and biofuel.

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Monitoring the Oxidative Stability of Monovarietal Extra Virgin Olive Oils by UV–Vis Spectroscopy and MCR–ALS

Cited by 27 publications

References 42 publications

Soy Protein Isolate Films Incorporated with Pinhão (Araucaria angustifolia (Bertol.) Kuntze) Extract for Potential Use as Edible Oil Active Packaging

Soy Protein Isolate Films Incorporated with Pinhão (Araucaria angustifolia (Bertol.) Kuntze) Extract for Potential Use as Edible Oil Active Packaging

Determination of Pigments in Virgin and Extra-Virgin Olive Oils: A Comparison between Two Near UV-Vis Spectroscopic Techniques

Fatty acid profile and physicochemical, optical and thermal characteristics of Campomanesia adamantium (Cambess.) O. Berg seed oil

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