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

Maurizio Leone, Gianpiero Buscarino, Valeria Vetri, Maria Montalbano, Vito Foderà, Mariaelena Ricca, Maria Montalbano

Risultato della ricerca: Article

6 Citazioni (Scopus)

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.
Lingua originaleEnglish
pagine (da-a)C1-C6
Numero di pagine6
RivistaJournal of Food Science
Volume00
Stato di pubblicazionePublished - 2012

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electron paramagnetic resonance spectroscopy
Electron Spin Resonance Spectroscopy
olive oil
Spectrum Analysis
Oils
oxidation
Free Radicals
Antioxidants
extra-virgin olive oil
Tocopherols
oils
Dermatoglyphics
Polyphenols
antioxidants
Fluorescence
Fats
rancidity
Food
Temperature
tocopherols

All Science Journal Classification (ASJC) codes

  • Food Science

Cita questo

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title = "Oxidation Processes in Sicilian Olive Oils Investigated by a Combination of Optical and EPR Spectroscopy",
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.",
keywords = "antioxidants; electron paramagnetic resonance; extra virgin olive oil; UV-Vis absorbance; UV-Vis fluorescence",
author = "Maurizio Leone and Gianpiero Buscarino and Valeria Vetri and Maria Montalbano and Vito Foder{\`a} and Mariaelena Ricca and Maria Montalbano",
year = "2012",
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journal = "Journal of Food Science",
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TY - JOUR

T1 - Oxidation Processes in Sicilian Olive Oils Investigated by a Combination of Optical and EPR Spectroscopy

AU - Leone, Maurizio

AU - Buscarino, Gianpiero

AU - Vetri, Valeria

AU - Montalbano, Maria

AU - Foderà, Vito

AU - Ricca, Mariaelena

AU - Montalbano, Maria

PY - 2012

Y1 - 2012

N2 - 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.

AB - 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.

KW - antioxidants; electron paramagnetic resonance; extra virgin olive oil; UV-Vis absorbance; UV-Vis fluorescence

UR - http://hdl.handle.net/10447/66144

M3 - Article

VL - 00

SP - C1-C6

JO - Journal of Food Science

JF - Journal of Food Science

SN - 0022-1147

ER -