A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress

Autores
Maggio, Ruben Mariano; Valli, Enrico; Bendini, Alessandra; Gómez Caravaca, Ana María; Gallina Toschi, Tullia; Cerretani, Lorenzo
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The paper describes a study of thermal stress of three different samples of virgin olive oil in terms of oxidative stability. Fatty acid composition, evaluation of oxidative stability under forced conditions (OSI), determination of UV-spectrophotometric oxidation indexes (k232 and k270) and spectral properties were explored along the thermal treatment. The samples were subjected to heating treatment at 180 °C and evaluated after 0, 30, 60, 90, 120, 150 and 180 min. Middle infrared (MIR) and visible-near infrared (Vis-NIR) spectra were elaborated by partial least squares modelling to individualise regions and bands where critical variations were present. Two bands were found as principal influential ones (1245-1180 cm-1 and 1150-1030 cm-1) on MIR while one primary region was identified on Vis-NIR (2200-1325 cm-1).
Fil: Maggio, Ruben Mariano. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Analítica; Argentina. Universidad de Bologna; Italia
Fil: Valli, Enrico. Universidad de Bologna; Italia
Fil: Bendini, Alessandra. Universidad de Bologna; Italia
Fil: Gómez Caravaca, Ana María. Universidad de Bologna; Italia. Universidad de Granada; España
Fil: Gallina Toschi, Tullia. Universidad de Bologna; Italia
Fil: Cerretani, Lorenzo. Universidad de Bologna; Italia
Materia
CHEMOMETRY
SPECTROSCOPIC ANALYSIS
THERMAL TREATMENT
VIRGIN OLIVE OIL
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/127060
Acceder
id CONICETDig_e8ef80299b9ece4a20407904def3bbaa
oai_identifier_str oai:ri.conicet.gov.ar:11336/127060
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling A spectroscopic and chemometric study of virgin olive oils subjected to thermal stressMaggio, Ruben MarianoValli, EnricoBendini, AlessandraGómez Caravaca, Ana MaríaGallina Toschi, TulliaCerretani, LorenzoCHEMOMETRYSPECTROSCOPIC ANALYSISTHERMAL TREATMENTVIRGIN OLIVE OILhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The paper describes a study of thermal stress of three different samples of virgin olive oil in terms of oxidative stability. Fatty acid composition, evaluation of oxidative stability under forced conditions (OSI), determination of UV-spectrophotometric oxidation indexes (k232 and k270) and spectral properties were explored along the thermal treatment. The samples were subjected to heating treatment at 180 °C and evaluated after 0, 30, 60, 90, 120, 150 and 180 min. Middle infrared (MIR) and visible-near infrared (Vis-NIR) spectra were elaborated by partial least squares modelling to individualise regions and bands where critical variations were present. Two bands were found as principal influential ones (1245-1180 cm-1 and 1150-1030 cm-1) on MIR while one primary region was identified on Vis-NIR (2200-1325 cm-1).Fil: Maggio, Ruben Mariano. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Analítica; Argentina. Universidad de Bologna; ItaliaFil: Valli, Enrico. Universidad de Bologna; ItaliaFil: Bendini, Alessandra. Universidad de Bologna; ItaliaFil: Gómez Caravaca, Ana María. Universidad de Bologna; Italia. Universidad de Granada; EspañaFil: Gallina Toschi, Tullia. Universidad de Bologna; ItaliaFil: Cerretani, Lorenzo. Universidad de Bologna; ItaliaElsevier2011-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/127060Maggio, Ruben Mariano; Valli, Enrico; Bendini, Alessandra; Gómez Caravaca, Ana María; Gallina Toschi, Tullia; et al.; A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress; Elsevier; Food Chemistry; 127; 1; 7-2011; 216-2210308-8146CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S030881461001616Xinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2010.12.018info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:55:49Zoai:ri.conicet.gov.ar:11336/127060instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:55:50.045CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress
title A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress
spellingShingle A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress
Maggio, Ruben Mariano
CHEMOMETRY
SPECTROSCOPIC ANALYSIS
THERMAL TREATMENT
VIRGIN OLIVE OIL
title_short A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress
title_full A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress
title_fullStr A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress
title_full_unstemmed A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress
title_sort A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress
dc.creator.none.fl_str_mv Maggio, Ruben Mariano
Valli, Enrico
Bendini, Alessandra
Gómez Caravaca, Ana María
Gallina Toschi, Tullia
Cerretani, Lorenzo
author Maggio, Ruben Mariano
author_facet Maggio, Ruben Mariano
Valli, Enrico
Bendini, Alessandra
Gómez Caravaca, Ana María
Gallina Toschi, Tullia
Cerretani, Lorenzo
author_role author
author2 Valli, Enrico
Bendini, Alessandra
Gómez Caravaca, Ana María
Gallina Toschi, Tullia
Cerretani, Lorenzo
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv CHEMOMETRY
SPECTROSCOPIC ANALYSIS
THERMAL TREATMENT
VIRGIN OLIVE OIL
topic CHEMOMETRY
SPECTROSCOPIC ANALYSIS
THERMAL TREATMENT
VIRGIN OLIVE OIL
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The paper describes a study of thermal stress of three different samples of virgin olive oil in terms of oxidative stability. Fatty acid composition, evaluation of oxidative stability under forced conditions (OSI), determination of UV-spectrophotometric oxidation indexes (k232 and k270) and spectral properties were explored along the thermal treatment. The samples were subjected to heating treatment at 180 °C and evaluated after 0, 30, 60, 90, 120, 150 and 180 min. Middle infrared (MIR) and visible-near infrared (Vis-NIR) spectra were elaborated by partial least squares modelling to individualise regions and bands where critical variations were present. Two bands were found as principal influential ones (1245-1180 cm-1 and 1150-1030 cm-1) on MIR while one primary region was identified on Vis-NIR (2200-1325 cm-1).
Fil: Maggio, Ruben Mariano. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Analítica; Argentina. Universidad de Bologna; Italia
Fil: Valli, Enrico. Universidad de Bologna; Italia
Fil: Bendini, Alessandra. Universidad de Bologna; Italia
Fil: Gómez Caravaca, Ana María. Universidad de Bologna; Italia. Universidad de Granada; España
Fil: Gallina Toschi, Tullia. Universidad de Bologna; Italia
Fil: Cerretani, Lorenzo. Universidad de Bologna; Italia
description The paper describes a study of thermal stress of three different samples of virgin olive oil in terms of oxidative stability. Fatty acid composition, evaluation of oxidative stability under forced conditions (OSI), determination of UV-spectrophotometric oxidation indexes (k232 and k270) and spectral properties were explored along the thermal treatment. The samples were subjected to heating treatment at 180 °C and evaluated after 0, 30, 60, 90, 120, 150 and 180 min. Middle infrared (MIR) and visible-near infrared (Vis-NIR) spectra were elaborated by partial least squares modelling to individualise regions and bands where critical variations were present. Two bands were found as principal influential ones (1245-1180 cm-1 and 1150-1030 cm-1) on MIR while one primary region was identified on Vis-NIR (2200-1325 cm-1).
publishDate 2011
dc.date.none.fl_str_mv 2011-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/127060
Maggio, Ruben Mariano; Valli, Enrico; Bendini, Alessandra; Gómez Caravaca, Ana María; Gallina Toschi, Tullia; et al.; A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress; Elsevier; Food Chemistry; 127; 1; 7-2011; 216-221
0308-8146
CONICET Digital
CONICET
url http://hdl.handle.net/11336/127060
identifier_str_mv Maggio, Ruben Mariano; Valli, Enrico; Bendini, Alessandra; Gómez Caravaca, Ana María; Gallina Toschi, Tullia; et al.; A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress; Elsevier; Food Chemistry; 127; 1; 7-2011; 216-221
0308-8146
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S030881461001616X
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2010.12.018
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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