Click
here to close Hello! We notice that
you are using Internet Explorer, which is not supported by Echinobase
and may cause the site to display incorrectly. We suggest using a
current version of Chrome,
FireFox,
or Safari.
Evaluation of Steady-State and Time-Resolved Fluorescence Spectroscopy as a Method for Assessing the Impact of Photo-Oxidation on Refined Soybean Oils.
Lopes CRB
,
Courrol LC
.
???displayArticle.abstract???
The type of material used in packaging, lighting, and storage time can impact food quality during storage. This study aimed to investigate the progress of photosensitized oxidation in refined soybean oil using steady-state and time-resolved fluorescence spectroscopy. The experiment was conducted through accelerated photo-oxidation with Light-Emitting Diode (LED) in samples stored for ten days at room temperature (26.0 ± 2.0 °C) in clear polyethylene terephthalate (PET) packaging of different colors and different transmission spectra in the UV and visible range. Emission spectra were obtained with excitation at 373, 405, and 500 nm, resulting in two main emission peaks: the first with maximum emission between 430 and 555 nm and the second at around 660 nm. Fluorescence decay curves were obtained with excitation at 340 and 405 nm. The results indicated that transparent PET bottles are not effective in protecting soybean oil from photosensitized oxidation under the studied conditions. Strong correlations were observed between fluorescence parameters and peroxide and conjugated diene values, indicators of lipid oxidation progress. Fluorescence spectroscopy has several advantages over traditional methods as it is a simple, fast, low-cost, and low-waste technique.
Abeyrathne,
Analytical Methods for Lipid Oxidation and Antioxidant Capacity in Food Systems.
2021, Pubmed
Abeyrathne,
Analytical Methods for Lipid Oxidation and Antioxidant Capacity in Food Systems.
2021,
Pubmed
Ahmad,
Fluorescence Spectroscopy for the Monitoring of Food Processes.
2017,
Pubmed
Ali,
Validation of Fluorescence Spectroscopy to Detect Adulteration of Edible Oil in Extra Virgin Olive Oil (EVOO) by Applying Chemometrics.
2018,
Pubmed
Ayu,
Effect of tocopherols, tocotrienols, β-carotene, and chlorophyll on the photo-oxidative stability of red palm oil.
2016,
Pubmed
Bianchi,
Contribution of chlorophyll to photooxidation of soybean oil at specific visible wavelengths of light.
2015,
Pubmed
Gaigalas,
The Development of Fluorescence Intensity Standards.
2001,
Pubmed
Gharby,
Refining Vegetable Oils: Chemical and Physical Refining.
2022,
Pubmed
Gomes,
Effect of harvesting and drying conditions on chlorophyll levels of soybean (Glycine max L. Merr).
2003,
Pubmed
Grootveld,
Potential Adverse Public Health Effects Afforded by the Ingestion of Dietary Lipid Oxidation Product Toxins: Significance of Fried Food Sources.
2020,
Pubmed
Guzmán,
Evaluation of the overall quality of olive oil using fluorescence spectroscopy.
2015,
Pubmed
Lingvay,
Photobleaching of Chlorophyll in Light-Harvesting Complex II Increases in Lipid Environment.
2020,
Pubmed
Monnier,
Dietary advanced lipoxidation products as risk factors for human health--a call for data.
2007,
Pubmed
Poulli,
Synchronous fluorescence spectroscopy for quantitative determination of virgin olive oil adulteration with sunflower oil.
2006,
Pubmed
Poulli,
Synchronous fluorescence spectroscopy: tool for monitoring thermally stressed edible oils.
2009,
Pubmed
Sikorska,
Synchronous fluorescence spectroscopy of edible vegetable oils. Quantification of tocopherols.
2005,
Pubmed
Wybranowski,
A study of the oxidative processes in human plasma by time-resolved fluorescence spectroscopy.
2022,
Pubmed
Zandomeneghi,
Fluorescence of vegetable oils: olive oils.
2005,
Pubmed
Šubr,
Magnetron-sputtered Polytetrafluoroethylene-stabilized Silver Nanoisland Surface for Surface-Enhanced Fluorescence.
2020,
Pubmed