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Combined Application of Fluorescence Spectroscopy and Chemometrics Analysis in Oxidative Deterioration of Edible Oils

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Abstract

Combined methods of fluorescence spectrometry with chemometrics were used to monitor oxidation deterioration of edible oil. Synchronous and three dimensional fluorescence spectroscopy techniques were proposed for monitoring palm oil, camellia oil, sunflower oil and perilla oil during oven accelerated oxidation. Principal component analysis plot of fluorescence intensity (λex = 320–700 nm) clearly showed oxidative evolution of oils over heating time. High saturated or monounsaturated oils exhibited high regression coefficients between peroxide values and fluorescence intensity (R 2 = 0.973 for 400 nm in palm oil; R 2 = 0.956 for 370 nm in camellia oil). High diunsaturated oil exhibited high regression coefficient between nonpolar carbonyl compounds and fluorescence intensity (R 2 = 0.970 for 370 nm in sunflower oil). High triunsaturated oil exhibited high regression coefficient between p-anisidine value and fluorescence intensity (R 2 = 0.938 for 665 nm in perilla oil). In conclusion, Fluorescence spectroscopy is a rapid and green nondestructive method for oxidation monitoring. Differences of fatty acid compositions played key rules in formation of oxidation products and evolution of fluorescence spectra.

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Abbreviations

3D:

three dimensional

AV:

acid value

EEM:

excitation–emission matrices

EX:

excitation

EM:

emission

GC:

gas chromatography

HPLC:

high performance liquid chromatography

ICA:

independent component analysis

PCA:

principal component analysis

PARAFAC:

parallel factor analysis

POV:

peroxide value

p-AV:

p-anisidine value

TBA:

thiobrabituric acid value

TNC:

total nonpolar carbonyl value

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Acknowledgments

This study was supported by the Open Project Program of State Key Laboratory of Food Science and Technology, Nanchang University (No. SKLF-KF-201620), the Startup Fund Scientific Research Project, Hainan University (No. kyqd1608), and the National Natural Science Foundation of China (31071561).

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Nanchang University, No.235 Nanjing East Road, Nanchang, Jiangxi, 330047, China

    Jun Cao, Chuan Li, Rong Liu, Xiao-Ru Liu, Yawei Fan & Ze-Yuan Deng

  2. College of Food Science and Technology, Hainan University, Haikou, Hainan Province, 570228, China

    Jun Cao & Chuan Li

Authors
  1. Jun Cao
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  2. Chuan Li
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  3. Rong Liu
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  4. Xiao-Ru Liu
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  5. Yawei Fan
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  6. Ze-Yuan Deng
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Corresponding authors

Correspondence to Yawei Fan or Ze-Yuan Deng.

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Conflict of Interest

Jun Cao declares that she has no conflict of interest. Chuan Li declares that he has no conflict of interest. Rong Liu declares that she has no conflict of interest. Xiao-Ru Liu declares that she has no conflict of interest. Yawei Fan declares that she has no conflict of interest. Ze-Yuan Deng declares that he has no conflict of interest.

Ethical Approval

This article does not contain any studies with human participants or animals performed by any of the authors.

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Cao, J., Li, C., Liu, R. et al. Combined Application of Fluorescence Spectroscopy and Chemometrics Analysis in Oxidative Deterioration of Edible Oils. Food Anal. Methods 10, 649–658 (2017). https://doi.org/10.1007/s12161-016-0587-2

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  • DOI: https://doi.org/10.1007/s12161-016-0587-2

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