J Fluoresc 2004 Jan;14(1):25-35
Faculty of Commodity Science, Poznań University of Economics, al. Niepodleglości 10, 60-967 Poznań Poland.
Guang Pu Xue Yu Guang Pu Fen Xi 2014 Aug;34(8):2137-42
The fluorescence spectra of 22 samples of 8 kinds of edible vegetable oils (soybean oil, maize oil, olive oil, rice oil, peanut oil, walnut oil, sunflower oil and sesame oil) were measured with FS920 fluorescence spectrometer and the fluorescence matrixs (EEMs) were analyzed with parallel factor (PARAFAC) analysis model. To synthesize the capabilities of material characterization and component identification, fluorescence spectra combined with PARAFAC fulfill the classification of vegetable oils. The map feature (peak position, peak value and peak number) was obtained by analyzing three dimensional spectra and con tour maps in the range of emission wavelength from 260 to 750 nm, and excitation wavelengths from 250 to 550 nm. Read More
Food Chem 2015 Apr 14;173:927-34. Epub 2014 Oct 14.
Centro IFAPA 'Venta del Llano', Crta. Nacional Bailén-Motril, Km 18.5, 23620 Mengíbar, Jaén, Spain.
The fluorescence spectra of some olive oils were examined in their natural and oxidised state, with wavelength range emissions of 300-800 nm and 300-400 nm used as excitation radiation. The fluorescence emissions were measured and an assessment was made of the relationship between them and the main quality parameters of olive oils, such as peroxide value, K232, K270 and acidity. These quality parameters (peroxide value, K232, K270 and acidity) are determined by laboratory methods, which though not too sophisticated, they are required solvents and materials as well as time consuming and sample preparation; there is a need for rapid analytical techniques and a low-cost technology for olive oil quality control. Read More
J Food Sci 2011 Jan-Feb;76(1):C59-63. Epub 2010 Nov 4.
College of Food Science, Woosuk Univ., Samrea, Jeonbuk, 565-701, Republic of Korea.
A spectrofluorometer equipped with a highly sensitive near-IR InGaAs detector was used for the direct visualization of singlet oxygen emission at 1268 nm in olive oil during light irradiation with various different wavelengths. The virgin olive oil in methylene chloride (20% w/v, oxygen saturated) was irradiated at the 301, 417, 454, 483, and 668 nm, then the emission at 1268 nm, singlet oxygen dimole decaying was observed. The result showed the highest production of (1)O(2) with light irradiation at 417 nm, and followed by at 668 nm in virgin olive oil, indicating that pheophytin a and chlorophyll a were the most responsible components for the production of singlet oxygen. Read More
J Agric Food Chem 2005 Sep;53(18):6988-94
Faculty of Commodity Science, The Poznań University of Economics, al. Niepodległości 10, 60-967 Poznań Poland.
The study demonstrates the application of front face and right angle synchronous fluorescence spectroscopy for the characterization of edible oils. The method enables monitoring of tocopherols, pheophytins, and other fluorescent components in edible oils. Principal component analysis of synchronous fluorescence spectra revealed sample clustering according to the type of oil. Read More