Use of ATR-FTIR spectroscopy to detect the changes in extra virgin olive oil by adulteration with soybean oil and high temperature heat treatment

• Autorzy: Mariana-Atena Poiana , Ersilia Alexa , Melania-Florina Munteanu , Ramona Gligor , Diana Moigradean , Constantin Mateescu
• Języki publikacji: EN

Abstrakty

EN

The structural changes induced in extra virgin olive oil (EVOO) by adulteration with soybean oil (SBO) and heat treatment at 185°C for 4 and 8 h were investigated using Attenuated Total Reflectance – Fourier Transform Infrared (ATR-FTIR) spectroscopy. Our results revealed that the band around 3006 cm–1 recorded shifts versus the percentage of adulterant. The changes in the absorbance at 3006 cm−1 (A3006) and in the ratio of the maximum heights of the bands at 3006 and 2925 cm−1 (A3006/A2925) were used to evaluate the EVOO adulteration. The regression analysis of A3006 and A3006/A2925 versus the percentage of adulterant was used to calculate the detection limits of adulteration. The time course of spectral changes showed that the oil heating caused notable modifications in the intensity of the absorption bands and induced no shifts in their exact position. The most relevant changes were reflected by conjugation and cis-trans isomerisation of double bonds, the formation of epoxides and widening of the band in the C=O region due to formation of secondary oxidation products. This study highlights that ATR-FTIR spectroscopy may be a promising means to differentiate among pure and adulterated oils and to study the thermooxidative processes in oils undergoing thermal stress.

EN

Słowa kluczowe

EN

ATR-FTIR spectroscopy; extra-virgin olive oil; soybean oil; adulteration; thermo-oxidation.

• Czasopismo: Open Chemistry
• Rocznik: 2015
• Tom: 13
• Numer: 1

Daty

otrzymano

2015-02-06

zaakceptowano

2015-04-02

online

2015-05-25

Twórcy

autor

Mariana-Atena Poiana

• Banat’s
  University of Agricultural Sciences and Veterinary Medicine “King
  Michael I of Romania” from Timisoara, Faculty of Food Processing
  Technology, Calea Aradului 119, 300645 Timisoara, Romania

autor

Ersilia Alexa

• Banat’s
  University of Agricultural Sciences and Veterinary Medicine “King
  Michael I of Romania” from Timisoara, Faculty of Food Processing
  Technology, Calea Aradului 119, 300645 Timisoara, Romania

autor

Melania-Florina Munteanu

• ”Vasile Goldis” Western
  University of Arad, The Faculty of General Medicine, Pharmacy and
  Dental Medicine, Feleacului Street 1, 310396 Arad, Romania

autor

Ramona Gligor

• ”Vasile Goldis” Western
  University of Arad, The Faculty of General Medicine, Pharmacy and
  Dental Medicine, Feleacului Street 1, 310396 Arad, Romania

autor

Diana Moigradean

• Banat’s
  University of Agricultural Sciences and Veterinary Medicine “King
  Michael I of Romania” from Timisoara, Faculty of Food Processing
  Technology, Calea Aradului 119, 300645 Timisoara, Romania

autor

Constantin Mateescu

• Banat’s
  University of Agricultural Sciences and Veterinary Medicine “King
  Michael I of Romania” from Timisoara, Faculty of Food Processing
  Technology, Calea Aradului 119, 300645 Timisoara, Romania

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Identyfikatory

DOI

10.1515/chem-2015-0110