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Investigation of Heat‐Induced Degradation of Virgin Olive Oil Using Front Face Fluorescence Spectroscopy and Chemometric Analysis
Author(s) -
Mbesse Kongbonga Yvon,
Ghalila Hassen,
Majdi Youssef,
Mbogning Feudjio William,
Ben Lakhdar Zohra
Publication year - 2015
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-015-2704-6
Subject(s) - degradation (telecommunications) , analytical chemistry (journal) , fluorescence spectroscopy , spectroscopy , chemistry , materials science , spectrometer , fluorescence , chromatography , optics , telecommunications , physics , quantum mechanics , computer science
A simple setup using a 365‐nm light‐emitting diode coupled to a USB spectrometer through an optical fiber, in a front‐face fluorescence configuration, was used to investigate the heat‐induced deterioration of virgin olive oil at different heating temperatures and times. The samples were heated for 30, 60, 120 and 180 min for every temperature setting of 140, 160 and 180 °C, respectively. Two important results are reported in this article. First, a neo‐formed compound around 665 nm due to the degradation of chlorophyll was observed. This new peak was attributed to pyropheophytins. The second result showed an important rise of the peak around 489 nm, which corresponded to the oxidation products. The correlation obtained between the peroxide value and the 489 nm peak using principal component analysis revealed the mechanism of the oxidation process. It further showed that the peak around 489 nm is a direct consequence of the degradation of hydroperoxide.