Thermal aging of edible oils: spectrophotometric study

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F18%3A63518317" target="_blank" >RIV/70883521:28110/18:63518317 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.5219/871" target="_blank" >http://dx.doi.org/10.5219/871</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/871" target="_blank" >10.5219/871</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Thermal aging of edible oils: spectrophotometric study

Popis výsledku v původním jazyce

The aim of the present study was to determine the spectrophotometric and thermal aging properties of various edible oils (olive, peanut, rapeseed, soybean and sunflower oils) which are commonly available in the Czech market. The samples were measured by UV/VIS absorption spectrometry and fluorescence spectroscopy. Detected substances of UV/VIS spectra were compared to expected oil composition; the highest absorbance values were detected in a wavelength range 300-550 nm which can be related to the presence of unsaturated fatty acids. The mixtures of oils were characterized by fluorescence spectroscopy; the individual oils were successfully distinguished according to their excitation-emission profiles. This method was also used to detect the samples of adulterated oils, i.e., the adulteration of high-quality oils with soybean oil. From a physicochemical point of view, the influence of temperature on the compounds of extra virgin olive oil was examined by thermal stress simulation. This thermal aging analysis demonstrated that the amount of oxidation products in olive oil increased during the heating whereas the chlorophyll content decreased. The results showed the ability of the techniques used, UV/VIS absorption spectrometry and fluorescence spectroscopy, to characterize the quality and composition of oils, and to distinguish individual oils in blends. UV/VIS spectrometry was also successfully employed for the evaluation of olive oil qualitative parameters according to the standard quality parameters by the &quot;International Olive Council&quot; (EEC 702/2007).

Název v anglickém jazyce

Thermal aging of edible oils: spectrophotometric study

Popis výsledku anglicky

The aim of the present study was to determine the spectrophotometric and thermal aging properties of various edible oils (olive, peanut, rapeseed, soybean and sunflower oils) which are commonly available in the Czech market. The samples were measured by UV/VIS absorption spectrometry and fluorescence spectroscopy. Detected substances of UV/VIS spectra were compared to expected oil composition; the highest absorbance values were detected in a wavelength range 300-550 nm which can be related to the presence of unsaturated fatty acids. The mixtures of oils were characterized by fluorescence spectroscopy; the individual oils were successfully distinguished according to their excitation-emission profiles. This method was also used to detect the samples of adulterated oils, i.e., the adulteration of high-quality oils with soybean oil. From a physicochemical point of view, the influence of temperature on the compounds of extra virgin olive oil was examined by thermal stress simulation. This thermal aging analysis demonstrated that the amount of oxidation products in olive oil increased during the heating whereas the chlorophyll content decreased. The results showed the ability of the techniques used, UV/VIS absorption spectrometry and fluorescence spectroscopy, to characterize the quality and composition of oils, and to distinguish individual oils in blends. UV/VIS spectrometry was also successfully employed for the evaluation of olive oil qualitative parameters according to the standard quality parameters by the &quot;International Olive Council&quot; (EEC 702/2007).

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

10403 - Physical chemistry

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2018

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Potravinárstvo

ISSN

1338-0230

e-ISSN

—

Svazek periodika

12

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

7

Strana od-do

372-378

Kód UT WoS článku

—

EID výsledku v databázi Scopus

2-s2.0-85045094177