Application of Infrared Spectroscopy for Functional Compounds Evaluation in Olive Oil: A Current Snapshot
| Autor: | Anja I. Lampe, Johannes Kiefer, Massimo Lucarini, Antonello Santini, Alessandra Durazzo, Sarfaraz Ahmed Mahesar |
|---|---|
| Přispěvatelé: | Mahesar, S. A., Lucarini, M., Durazzo, A., Santini, A., Lampe, A. I., Kiefer, J. |
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
Animal fat
biology Chemistry 010401 analytical chemistry Infrared spectroscopy 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 01 natural sciences Atomic and Molecular Physics and Optics 0104 chemical sciences Analytical Chemistry Chemometrics Ingredient 0404 agricultural biotechnology Simple sample Olea Oleaceae lcsh:QC350-467 Food science Spectroscopy lcsh:Optics. Light Olive oil |
| Zdroj: | Journal of Spectroscopy, Vol 2019 (2019) |
| ISSN: | 2314-4939 2314-4920 |
| Popis: | Olive oil is a liquid fat obtained from the fruit ofOlea europaea, a plant belonging to theOleaceaefamily, which is widely cultivated and diffused in the Mediterranean area. It is largely produced and used since antiquity. It is mainly used and consumed as food but also as key ingredient in a wide variety of cosmetic products, e.g., to moisturize and nourish dry skin. In the last few decades, olive oil has received much attention as compared to the other seed-obtained oils as well as to the animal fats due to many functional compounds with positive effects on health. To maintain the genuine picture of olive oil, it is essential to assure its authenticity and quality. The presence of bioactive compounds, which characterize the olive oil owing to their antioxidant properties, can be assessed by spectroscopic and chromatographic methods. Currently, spectroscopic techniques combined with chemometric data analysis represent one of the most promising detection methods in the food sector. They offer rapid, versatile, and inexpensive data collection and analyses. The main advantages include the limited and simple sample preparation and the possibility to get spectra directly from the production line. Infrared spectroscopy (mid- and near-infrared) coupled to chemometrics is considered as powerful, fast, accurate, and nondestructive analytical tool for rapid and precise determination of the bioactive compounds content, as well of their bioactivities, i.e., antioxidant properties. These techniques represent a valid alternative to the existing conventional methods of analysis, e.g., based on chromatography and mass spectrometry. Indeed, the present review focuses on the application of infrared spectroscopy for functional compounds evaluation in olive oil. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Plný text