Search results for "UV-Vis absorbance"

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Oxidation Processes in Sicilian Olive Oils Investigated by a Combination of Optical and EPR Spectroscopy

2012

:  Extra virgin olive oil (EVOO) is recognized as one of the healthiest foods for its high content of antioxidants, which forestall and slow down radical formation. Free radical-initiated oxidation is considered one of the main causes of rancidity in fats and oils. As a consequence, reliable protocols for the investigation of oil oxidation based on selective, noninvasive, and fast methods are highly desirable. Here we report an experimental approach based on UV-Vis absorbance, steady-state fluorescence, and electron paramagnetic resonance (EPR) spectroscopy for studying oxidation processes induced by temperature for a period up to 35 d on Sicilian EVOO samples. We followed the decrease in β…

antioxidantAntioxidantmedicine.medical_treatmentAnalytical chemistryTocopherolsextra virgin olive oilAntioxidantslaw.inventionAbsorbancechemistry.chemical_compoundlawmedicinePlant OilsUV-Vis fluorescenceSpectroscopyElectron paramagnetic resonanceOlive OilFree Radical FormationChromatographyChemistryElectron Spin Resonance SpectroscopyTemperaturePolyphenolsbeta Caroteneelectron paramagnetic resonanceVegetable oilPolyphenolChlorophyllUV-Vis absorbanceOxidation-ReductionFood ScienceJournal of Food Science
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