Next Article in Journal
Punica granatum and Citrus spp. Extract Mix Affects Spoilage Microorganisms Growth Rate in Vacuum-Packaged Cooked Sausages Made from Pork Meat, Emmer Wheat (Triticum dicoccum Schübler), Almond (Prunus dulcis Mill.) and Hazelnut (Corylus avellana L.)
Next Article in Special Issue
Validation of a Quantitative Proton Nuclear Magnetic Resonance Spectroscopic Screening Method for Coffee Quality and Authenticity (NMR Coffee Screener)
Previous Article in Journal
Technological Methods for Reducing the Content of Fructan in Wheat Bread
Previous Article in Special Issue
The Honey Volatile Code: A Collective Study and Extended Version
Open AccessArticle

Front-Face Fluorescence Spectroscopy and Chemometrics for Quality Control of Cold-Pressed Rapeseed Oil During Storage

1
Institute of Quality Science, Poznań University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland
2
Department of Chemistry and Pharmacy and Center of Electronics, Optoelectronics and Telecommunications, Faculty of Science and Technology, University of the Algarve, FCT, DQF and CEOT, Campus de Gambelas, 8005-139 Faro, Portugal
3
Faculty of Mathematics and Computer Science, Adam Mickiewicz University, Uniwersytetu Poznańskiego 4, 61-614 Poznań, Poland
4
Food Science and Technology Unit, Department of Soil, Plant and Food Sciences, University of Bari, via Amendola 165/a, I-70126 Bari, Italy
*
Author to whom correspondence should be addressed.
Foods 2019, 8(12), 665; https://doi.org/10.3390/foods8120665
Received: 11 November 2019 / Revised: 4 December 2019 / Accepted: 5 December 2019 / Published: 10 December 2019
The aim of this study was to test the usability of fluorescence spectroscopy to evaluate the stability of cold-pressed rapeseed oil during storage. Freshly-pressed rapeseed oil was stored in colorless and green glass bottles exposed to light, and in darkness for a period of 6 months. The quality deterioration of oils was evaluated on the basis of several chemical parameters (peroxide value, acid value, K232 and K270, polar compounds, tocopherols, carotenoids, pheophytins, oxygen concentration) and fluorescence. Parallel factor analysis (PARAFAC) of oil excitation-emission matrices revealed the presence of four fluorophores that showed different evolution throughout the storage period. The fluorescence study provided direct information about tocopherol and pheophytin degradation and revealed formation of a new fluorescent product. Principal component analysis (PCA) performed on analytical and fluorescence data showed that oxidation was more advanced in samples exposed to light due to the photo-induced processes; only a very minor effect of the bottle color was observed. Multiple linear regression (MLR) and partial least squares regression (PLSR) on the PARAFAC scores revealed a quantitative relationship between fluorescence and some of the chemical parameters. View Full-Text
Keywords: fluorescence; rapeseed oil; multiway analysis; parallel factor analysis (PARAFAC); multivariate regression fluorescence; rapeseed oil; multiway analysis; parallel factor analysis (PARAFAC); multivariate regression
Show Figures

Graphical abstract

MDPI and ACS Style

Sikorska, E.; Wójcicki, K.; Kozak, W.; Gliszczyńska-Świgło, A.; Khmelinskii, I.; Górecki, T.; Caponio, F.; Paradiso, V.M.; Summo, C.; Pasqualone, A. Front-Face Fluorescence Spectroscopy and Chemometrics for Quality Control of Cold-Pressed Rapeseed Oil During Storage. Foods 2019, 8, 665.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop