Artículo
A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress
Maggio, Ruben Mariano
; Valli, Enrico; Bendini, Alessandra; Gómez Caravaca, Ana María; Gallina Toschi, Tullia; Cerretani, Lorenzo
Fecha de publicación:
07/2011
Editorial:
Elsevier
Revista:
Food Chemistry
ISSN:
0308-8146
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The paper describes a study of thermal stress of three different samples of virgin olive oil in terms of oxidative stability. Fatty acid composition, evaluation of oxidative stability under forced conditions (OSI), determination of UV-spectrophotometric oxidation indexes (k232 and k270) and spectral properties were explored along the thermal treatment. The samples were subjected to heating treatment at 180 °C and evaluated after 0, 30, 60, 90, 120, 150 and 180 min. Middle infrared (MIR) and visible-near infrared (Vis-NIR) spectra were elaborated by partial least squares modelling to individualise regions and bands where critical variations were present. Two bands were found as principal influential ones (1245-1180 cm-1 and 1150-1030 cm-1) on MIR while one primary region was identified on Vis-NIR (2200-1325 cm-1).
Palabras clave:
CHEMOMETRY
,
SPECTROSCOPIC ANALYSIS
,
THERMAL TREATMENT
,
VIRGIN OLIVE OIL
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Identificadores
Colecciones
Articulos(IQUIR)
Articulos de INST.DE QUIMICA ROSARIO
Articulos de INST.DE QUIMICA ROSARIO
Citación
Maggio, Ruben Mariano; Valli, Enrico; Bendini, Alessandra; Gómez Caravaca, Ana María; Gallina Toschi, Tullia; et al.; A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress; Elsevier; Food Chemistry; 127; 1; 7-2011; 216-221
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