Fluorescence spectroscopy for monitoring extra virgin olive oil deterioration upon heating

Fluorescence spectroscopy for monitoring extra virgin olive oil deterioration upon heating

Fluorescence spectroscopy is a reliable and fast method for determining the deterioration of extra virgin olive oil (EVOO). EVOO was analysed by HPLC for determining antioxidant changes in EVOO due to heating at 170°C for 3 h. This thermal oxidation caused a significant exponential decrease in hydro...

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Bibliographic Details
Main Authors: R. Cheikhousman, M. Zude, D. J.-R. Bouveresse, D. N Rutledge, I. Birlouez-Aragon
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2004-12-01
Series:Czech Journal of Food Sciences
Subjects:
fluorescence
evoo
polyphenols
vitamin e
hydroperoxide
chemometrics
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0017_fluorescence-spectroscopy-for-monitoring-extra-virgin-olive-oil-deterioration-upon-heating.php

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https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0017_fluorescence-spectroscopy-for-monitoring-extra-virgin-olive-oil-deterioration-upon-heating.php

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