Fast and direct analysis of oxidation levels of oil-in-water emulsions using ATR-FTIR
| Autor: | Nils Billecke, Elias Bou-Maroun, Gustav Waschatko, Philippe Cayot, Laurence Dujourdy, Samar Daoud |
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| Přispěvatelé: | Dijon (Kevin Oudard), Institut Agro, Procédés Alimentaires et Microbiologiques [Dijon] (PAM), Université Bourgogne Franche-Comté [COMUE] (UBFC)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Physico-Chimie de l'Aliment et du Vin (PCAV), Université Bourgogne Franche-Comté [COMUE] (UBFC)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Université Bourgogne Franche-Comté [COMUE] (UBFC)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Service d’Appui à la Recherche - AgroSup Dijon, AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Cargill R&D Centre Europe BVBA |
| Rok vydání: | 2018 |
| Předmět: |
Iron
Analytical chemistry Infrared spectroscopy Fish oil 01 natural sciences Analytical Chemistry Chemometrics 0404 agricultural biotechnology Fish Oils Lipid oxidation [SDV.IDA]Life Sciences [q-bio]/Food engineering Partial least squares regression Fatty Acids Omega-3 Spectroscopy Fourier Transform Infrared Fourier transform infrared spectroscopy Least-Squares Analysis Spectroscopy Chemistry Oil-in-water emulsions 010401 analytical chemistry Extraction (chemistry) Water 04 agricultural and veterinary sciences General Medicine [SDV.IDA] Life Sciences [q-bio]/Food engineering 040401 food science 0104 chemical sciences Radical initiator Emulsions [CHIM.OTHE]Chemical Sciences/Other Oxidation-Reduction Food Science |
| Zdroj: | 17th Euro Fed Lipid Congress 17th Euro Fed Lipid Congress, Oct 2019, Seville, Spain Food Chemistry Food Chemistry, Elsevier, 2019, 293, pp.307-314. ⟨10.1016/j.foodchem.2019.05.005⟩ |
| ISSN: | 1873-7072 0308-8146 |
| DOI: | 10.1016/j.foodchem.2019.05.005⟩ |
| Popis: | International audience; Oxidation of omega-3 fatty acids is a major limitation on its enrichment in food and beverages. An efficient and simple method to monitor lipid oxidation in complex systems is essential to limit lipid oxidation during formulation and processing. Fish oil-in-water emulsions (20% v/v) were exposed to iron or free radical initiated oxidation. Conjugated dienes (CDs) were rapidly measured using a previously developed fat extraction method. Fourier transform infrared (FTIR) spectroscopy has been used to directly record chemical changes occurring during oxidation. Variations were noticed in different spectral regions despite the presence of broad water bands near 3400 and 1640 cm-1. Partial least squares regression (PLSR) revealed correlations between CD values and full FTIR spectra (4000-600 cm-1), and different spectral regions (e.g., 1800-1500 cm-1, 1500-900 cm-1). These correlations confirm that FTIR spectroscopy is a rapid and simple method for measuring lipid oxidation in complex foods without prior fat extraction. |
| Databáze: | OpenAIRE |
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