Monitoring oxidation changes in commercial extra virgin olive oils with fluorescence spectroscopy-based prototype

Mishra, Puneet and Lleó García, Lourdes and Cuadrado Domínguez, Teresa and Ruiz Altisent, Margarita and Hernández Sánchez, Natalia (2018). Monitoring oxidation changes in commercial extra virgin olive oils with fluorescence spectroscopy-based prototype. "European Food Research and Technology", v. 244 (n. 3); pp. 565-575. ISSN 1438-2377. https://doi.org/10.1007/s00217-017-2984-1.

Description

Title: Monitoring oxidation changes in commercial extra virgin olive oils with fluorescence spectroscopy-based prototype
Author/s:
  • Mishra, Puneet
  • Lleó García, Lourdes
  • Cuadrado Domínguez, Teresa
  • Ruiz Altisent, Margarita
  • Hernández Sánchez, Natalia
Item Type: Article
Título de Revista/Publicación: European Food Research and Technology
Date: March 2018
ISSN: 1438-2377
Volume: 244
Subjects:
Freetext Keywords: Extra virgin olive oil; Oxidation; Storage; Light exposure
Faculty: E.T.S. de Ingeniería Agronómica, Alimentaria y de Biosistemas (UPM)
Department: Ingeniería Agroforestal
UPM's Research Group: Técnicas Avanzadas en Agroalimentación LPF-TAGRALIA
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

Maintaining the quality of extra virgin olive oils (EVOOs) in the current globalised market is a key challenge for the olive oil manufacturers. To maintain the quality, one major factor is to resist its oxidation during processing and storage. Resisting the oxidation in EVOOs is a challenging task requiring control of diferent physical and chemical factors. However, rapid, real-time, and non-destructive monitoring the oxidation in EVOOs could support in maintaining its quality during storage. The present study utilises a novel right-angle fuorescence spectroscopy-based prototype for rapid monitoring of oxidation changes in three diferent EVOOs varieties (Arbequina, Picual, and Cornicabra) during storage. Furthermore, the efects of light exposure on oxidation of EVOOs were also studied. Two major changes in the fuorescence spectra of EVOO samples were mainly observed: a decrease in fuorescence emission intensity at 671 nm, and an increase in fuorescence intensities at 420, 440, 464, and 515 nm. These two changes were related to a decrease in chlorophyll content and parallel formation of oxidation products. The formation of oxidation products was found to have a linear relationship with the decrease in chlorophyll content. Out of the three, the Cornicabra variety showed the highest rate of oxidation changes. Furthermore, the EVOOs degraded rapidly when get exposed to light. In a fast and non-destructive manner, the fuorescence spectroscopy-based prototype successfully monitored the oxidation changes in the EVOOs.

Funding Projects

TypeCodeAcronymLeaderTitle
Madrid Regional GovernmentS2013/ABI-2747UnspecifiedUnspecifiedUnspecified

More information

Item ID: 50236
DC Identifier: http://oa.upm.es/50236/
OAI Identifier: oai:oa.upm.es:50236
DOI: 10.1007/s00217-017-2984-1
Official URL: https://link.springer.com/article/10.1007/s00217-017-2984-1#citeas
Deposited by: Memoria Investigacion
Deposited on: 19 Apr 2018 09:27
Last Modified: 29 Apr 2019 10:31
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