Study of the heat stability of sunflower oil enriched in natural antioxidants by different analytical techniques and front-face fluorescence spectroscopy combined with Independent Components Analysis

Stability of Avocado and Pequi oil During Heating: Study Using Ultraviolet Visible Spectroscopy and Chemometrics Methods of Curve Resolution

“…The results showed that the antioxidants concentration decreased and oxidation products increased by increasing the temperature. These results are in agreement with previous studies [13,[21][22][23][24] that show spectral profiles changing and evolving accordingly with heating. In that study, to all cases antioxidant concentration decreased while oxidation products concentration increased as the temperature was increased up to 170°C.…”

Thermal Oxidation Analysis of Forage Turnip (Raphanus sativus L. var. oleiferus Metzg.) Oil

“…As a result, properties such as the acid value and density are altered [3,4]. As an alternative to traditional methods of analysis, such as titrimetric analyses, techniques based on optical analyses are gaining interest in the scientific community as analytical tool for the analysis and quality control of oils [5,6]. Recent studies have shown that the breakup of the carbon chains of triacylglycerols when they are subjected to oxidation, alters the optical properties of the oils, causing changes in the absorption of radiation at two characteristic wavelengths, 232 and 270 nm [7,8].…”

3D-front-face fluorescence spectroscopy and independent components analysis: A new way to monitor bread dough development

“…In recent years, the number of applications of ICA technique has increased significantly in analytical chemistry, and especially in the treatment of signals acquired during food analysis [14,39]. …”

“…Intrinsic fluorescence spectroscopy has been suggested for a number of foodstuffs because it is a nondestructive and sensitive analytical method which can be used to obtain important information about chemical and physical properties as well as changes in several types of complex food products [13]. Moreover, new data analysis techniques such as Independent Components Analysis (ICA) facilitate and improve the interpretation of raw fluorescence spectroscopic data which reflect the complex contribution of several fluorescent molecular groups as influenced by their environment [14].…”

“…These modifications result in variations in the EEMs of the different dough samples but these variations are difficult to quantify. Since ICA is a blind source separation technique developed to extract the underlying source signals from a set of signals where they are mixed in unknownproportions, its application to the present fluorescence data should give information about the spectral changes occurring as a result of the changes in formulation[14,40,41]. As usual, the main parameter to be set with ICA is the number of ICs to be extracted.…”