Extra virgin olive oil (EVOO) is recognized as one of the healthiest foods for its high content of antioxidants, which forestall and slow down radical formation. Free radical-initiated oxidation is considered one of the main causes of rancidity in fats and oils. As a consequence, reliable protocols for the investigation of oil oxidation based on selective, noninvasive, and fast methods are highly desirable. Here we report an experimental approach based on UV-Vis absorbance, steady-state fluorescence, and electron paramagnetic resonance (EPR) spectroscopy for studying oxidation processes induced by temperature for a period up to 35 d on Sicilian EVOO samples. We followed the decrease in β-carotene content during incubation time and observed changes in polyphenols and tocopherols during the oxidation processes, focusing on the time scale of those changes. Using EPR spectroscopy, the free radical formation in different oil samples is reported, providing a fingerprint for both the antioxidant content and temporal features of the oxidation process at its early stage.

Ricca, M., Foderà, V., Vetri, V., Buscarino, G., Montalbano, M., & Leone, M. (2012). Oxidation Processes in Sicilian Olive Oils Investigated by a Combination of Optical and EPR Spectroscopy. JOURNAL OF FOOD SCIENCE, 00(0), C1-C6 [DOI: 10.1111/j.1750-3841.2012.02913.x].

Oxidation Processes in Sicilian Olive Oils Investigated by a Combination of Optical and EPR Spectroscopy

VETRI, Valeria;BUSCARINO, Gianpiero;MONTALBANO, Maria;LEONE, Maurizio
2012

Abstract

Extra virgin olive oil (EVOO) is recognized as one of the healthiest foods for its high content of antioxidants, which forestall and slow down radical formation. Free radical-initiated oxidation is considered one of the main causes of rancidity in fats and oils. As a consequence, reliable protocols for the investigation of oil oxidation based on selective, noninvasive, and fast methods are highly desirable. Here we report an experimental approach based on UV-Vis absorbance, steady-state fluorescence, and electron paramagnetic resonance (EPR) spectroscopy for studying oxidation processes induced by temperature for a period up to 35 d on Sicilian EVOO samples. We followed the decrease in β-carotene content during incubation time and observed changes in polyphenols and tocopherols during the oxidation processes, focusing on the time scale of those changes. Using EPR spectroscopy, the free radical formation in different oil samples is reported, providing a fingerprint for both the antioxidant content and temporal features of the oxidation process at its early stage.
Ricca, M., Foderà, V., Vetri, V., Buscarino, G., Montalbano, M., & Leone, M. (2012). Oxidation Processes in Sicilian Olive Oils Investigated by a Combination of Optical and EPR Spectroscopy. JOURNAL OF FOOD SCIENCE, 00(0), C1-C6 [DOI: 10.1111/j.1750-3841.2012.02913.x].
File in questo prodotto:
File Dimensione Formato  
MRicca_2012.pdf

Solo gestori archvio

Dimensione 719.31 kB
Formato Adobe PDF
719.31 kB Adobe PDF   Visualizza/Apri   Richiedi una copia
MRicca_VFoderà_VVetri_GBuscarino_MMontalbano_MLeone_77-C1084.pdf

Solo gestori archvio

Dimensione 728.34 kB
Formato Adobe PDF
728.34 kB Adobe PDF   Visualizza/Apri   Richiedi una copia

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/10447/66144
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 13
  • ???jsp.display-item.citation.isi??? 12
social impact