Monitoring olive oil oxidation under thermal and UV stress through synchronous fluorescence spectroscopy and classical assays

dc.contributor.author	Poulli, KI	en
dc.contributor.author	Mousdis, GA	en
dc.contributor.author	Georgiou, CA	en
dc.date.accessioned	2014-06-06T06:49:29Z
dc.date.available	2014-06-06T06:49:29Z
dc.date.issued	2009	en
dc.identifier.issn	03088146	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.foodchem.2009.04.024	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/4622
dc.subject	Olive oil	en
dc.subject	Stress	en
dc.subject	Synchronous fluorescence spectroscopy	en
dc.subject	Thermal stability	en
dc.subject	UV	en
dc.subject.other	olive oil	en
dc.subject.other	analytical equipment	en
dc.subject.other	article	en
dc.subject.other	fluorescence spectroscopy	en
dc.subject.other	food quality	en
dc.subject.other	lipid oxidation	en
dc.subject.other	oxidative stress	en
dc.subject.other	synchronous fluorescence spectroscopy	en
dc.subject.other	thermostability	en
dc.subject.other	ultraviolet irradiation	en
dc.title	Monitoring olive oil oxidation under thermal and UV stress through synchronous fluorescence spectroscopy and classical assays	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.foodchem.2009.04.024	en
heal.publicationDate	2009	en
heal.abstract	Synchronous fluorescence (SyF) spectra combined with principal component analysis (PCA) is proven to be a useful tool for monitoring olive oil deterioration under UV irradiation at 80 °C. Spectra acquired in the range 300-500 nm during 12 h accelerated oxidation stress using a surface per volume ratio of 0.95 cm2 ml-1 reveal five different classes after PCA. Parallel monitoring of lipid oxidation parameters peroxide value (PV), anisidine value (AV) shows that after 12 h, TOTOX value increases 10-fold, 19-fold and almost 38-fold for extra virgin olive, olive and olive-pomace oil, respectively. Linear correlations between parameter values versus exposure time were observed during extra virgin olive oil deterioration under UV at different temperatures: ambient (∼20 °C), 40, 60 and 80 °C. The rate of increase was found to be 6.3, 18.7, 37 and 56 TOTOX h-1, 2.8, 8.3, 16.5 and 25.6 meq peroxides kg-1 h-1 and 0.84, 2.0, 3.6 and 4.9 AV h-1, respectively. The rates of parameter change increase linearly with temperature, the slopes being 0.84 ± 0.06 TOTOX h-1 °C-1, 0.38 ± 0.03 meq peroxides kg-1 h-1 °C-1 and 0.07 ± 0.003 AV h-1 °C-1. © 2009 Elsevier Ltd. All rights reserved.	en
heal.journalName	Food Chemistry	en
dc.identifier.issue	3	en
dc.identifier.volume	117	en
dc.identifier.doi	10.1016/j.foodchem.2009.04.024	en
dc.identifier.spage	499	en
dc.identifier.epage	503	en