Fluorescence spectroscopy study of conventional and organic soybean oil heated to 270 degrees C

Autor(es)

Borges Lopes, Carla Regina ; Torres da Silva, Heron Dominguez ; Courrol, Lilia Coronato ; IEEE

• Tipo de documento: Artigo Científico
• Fonte: 2021 SBFOTON INTERNATIONAL OPTICS AND PHOTONICS CONFERENCE (SBFOTON IOPC); v. N/A, p. 4-pg., 2021-01-01.

Resumo

Edible vegetable oils are highly susceptible to lipid thermo-oxidation which results in the toxic substances production, with serious nutritional consequences. This work studies the fluorescence spectroscopy potential to determine oxidation status in these materials. The organic and conventional soybean oils fluorescence spectra have been studied and alterations were registered after heated at 270 degrees C. Variations in chlorophyll fluorescence lifetime were analyzed to determine the pigment degradation. The results indicate that fluorescence spectroscopy is an efficient method to determine pigments degradation and increasing fatty acid oxidation products. It can be applied in the food industry and food quality control institutions. (AU)

• Processo FAPESP: 18/20761-0 - Utilização da espectroscopia de fluorescência na determinação de contaminação e processos oxidativos em óleos vegetais comestíveis
• Beneficiário: Carla Regina Borges Lopes
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 17/23686-6 - Utilização da Espectroscopia de Fluorescência na Detecção de Contaminação em Alimentos
• Beneficiário: Lilia Coronato Courrol
• Modalidade de apoio: Auxílio à Pesquisa - Regular