Thermal aging of edible oils: Spectrophotometric study

Lapčíková, Barbora; Valenta, Tomáš; Lapčík, Lubomír; Fuksová, Martina

dc.title	Thermal aging of edible oils: Spectrophotometric study	en
dc.contributor.author	Lapčíková, Barbora
dc.contributor.author	Valenta, Tomáš
dc.contributor.author	Lapčík, Lubomír
dc.contributor.author	Fuksová, Martina
dc.relation.ispartof	Potravinarstvo Slovak Journal of Food Sciences
dc.identifier.issn	1338-0230 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued	2018
utb.relation.volume	12
utb.relation.issue	1
dc.citation.spage	372
dc.citation.epage	378
dc.type	article
dc.language.iso	en
dc.publisher	HACCP Consulting
dc.identifier.doi	10.5219/871
dc.relation.uri	http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/871
dc.subject	Fluorescence spectroscopy	en
dc.subject	Oils	en
dc.subject	Quality	en
dc.subject	Thermal aging	en
dc.subject	UV/Vis	en
dc.description.abstract	The aim of the present study was to determine the spectrophotometric and thermal aging properties of various edible oils (olive, peanut, rapeseed, soybean and sunflower oils) which are commonly available in the Czech market. The samples were measured by UV/VIS absorption spectrometry and fluorescence spectroscopy. Detected substances of UV/VIS spectra were compared to expected oil composition; the highest absorbance values were detected in a wavelength range 300-550 nm which can be related to the presence of unsaturated fatty acids. The mixtures of oils were characterized by fluorescence spectroscopy; the individual oils were successfully distinguished according to their excitation-emission profiles. This method was also used to detect the samples of adulterated oils, i.e., the adulteration of high-quality oils with soybean oil. From a physicochemical point of view, the influence of temperature on the compounds of extra virgin olive oil was examined by thermal stress simulation. This thermal aging analysis demonstrated that the amount of oxidation products in olive oil increased during the heating whereas the chlorophyll content decreased. The results showed the ability of the techniques used, UV/VIS absorption spectrometry and fluorescence spectroscopy, to characterize the quality and composition of oils, and to distinguish individual oils in blends. UV/VIS spectrometry was also successfully employed for the evaluation of olive oil qualitative parameters according to the standard quality parameters by the "International Olive Council" (EEC 702/2007). © 2018 Potravinarstvo Slovak Journal of Food Sciences.	en
utb.faculty	Faculty of Technology
dc.identifier.uri	http://hdl.handle.net/10563/1007832
utb.identifier.obdid	43877991
utb.identifier.scopus	2-s2.0-85045094177
utb.source	j-scopus
dc.date.accessioned	2018-04-23T15:01:47Z
dc.date.available	2018-04-23T15:01:47Z
dc.rights	Attribution 3.0 International
dc.rights.uri	https://creativecommons.org/licenses/by/3.0/
dc.rights.access	openAccess
utb.contributor.internalauthor	Lapčíková, Barbora
utb.contributor.internalauthor	Valenta, Tomáš
utb.contributor.internalauthor	Lapčík, Lubomír
utb.contributor.internalauthor	Fuksová, Martina
utb.fulltext.affiliation	Barbora Lapčíková, Tomáš Valenta, Lubomír Lapčík, Martina Fuksová Contact address: Barbora Lapčíková, Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 762 72 Zlín, Czech Republic, E-mail: lapcikova@ft.utb.cz Tomáš Valenta, Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 762 72 Zlín, Czech Republic, E-mail: tvalenta@ft.utb.cz Lubomír Lapčík, Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 762 72 Zlín, Czech Republic, E-mail: lapcik@ft.utb.cz Martina Fuksová, Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 762 72 Zlín, Czech Republic, E-mail: fuksova@ft.utb.cz
utb.fulltext.dates	Received: 27 January 2018 Accepted: 19 March 2018 Available online: 24 April 2018
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utb.fulltext.sponsorship	This work was financially supported by the national budget of the Czech Republic within the research project of the Tomas Bata University in Zlin Internal Grant Agency (reg. number: IGA/FT/2018/003).
utb.scopus.affiliation	Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, Zlín, Czech Republic
utb.fulltext.projects	IGA/FT/2018/003