Synchronous fluorescence spectroscopy of edible vegetable oils. Quantification of tocopherols.

Authors:
Ewa Sikorska
Ewa Sikorska
Poznań University of Economics
Poland
Dr. Igor Khmelinskii, PhD, Prof. Agregado
Dr. Igor Khmelinskii, PhD, Prof. Agregado
University of the Algarve
PhD, Prof. Agregado
physcal chemistry; spectroscopy; climate science
Faro, Algarve | Portugal
Marek Sikorski
Marek Sikorski
A. Mickiewicz University
Poland

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. Partial least-squares regression was utilized to develop calibration models between fluorescence spectra and total tocopherol content determined by HPLC. The regression models showed a good ability to predict tocopherol content. The best fitting results were obtained for 1% v/v diluted oils and for bulk samples using the entire spectrum, yielding the regression coefficient, r, of 0.991, and root mean square error of cross-validation of approximately 8%. The results presented confirm the capabilities of the fluorescence techniques as a tool for the analysis of edible oils.

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http://dx.doi.org/10.1021/jf0507285
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September 2005
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