Chemical and physical properties of meadowfoam seed oil and extra virgin olive oil: focus on vibrational spectroscopy
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/67275 |
Resumo: | In food industry, vegetable oils are commonly used as functional ingredients. Cold pressed oils containing fatty acids show a variety of chemical properties, which are mainly dependent on the saturation of fatty acids. In this study, we have analyzed meadowfoam seed oil (MSO), obtained from seeds of Limnanthes alba, and extra virgin olive oil (EVO). Firstly, the fatty acids composition, denoted as Cox value, was determined for the oils that are considered as the most stable. The Cox value for MSO reached 0.032, while that for EVO was 1.780. We have also determined the content of fatty acids in both of the oils using gas chromatography, while the use of mid-infrared (MIR) and near-infrared (NIR) spectroscopy allowed us to assign bands corresponding to the vibrations present in the tested functional groups. Significant differences in the shape and intensity of some bands were observed due to different content of unsaturated fatty acids. Vibrational spectroscopy methods confirmed the presence of long chain fatty acids in MSO. |
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Chemical and physical properties of meadowfoam seed oil and extra virgin olive oil: focus on vibrational spectroscopyScience & TechnologyIn food industry, vegetable oils are commonly used as functional ingredients. Cold pressed oils containing fatty acids show a variety of chemical properties, which are mainly dependent on the saturation of fatty acids. In this study, we have analyzed meadowfoam seed oil (MSO), obtained from seeds of Limnanthes alba, and extra virgin olive oil (EVO). Firstly, the fatty acids composition, denoted as Cox value, was determined for the oils that are considered as the most stable. The Cox value for MSO reached 0.032, while that for EVO was 1.780. We have also determined the content of fatty acids in both of the oils using gas chromatography, while the use of mid-infrared (MIR) and near-infrared (NIR) spectroscopy allowed us to assign bands corresponding to the vibrations present in the tested functional groups. Significant differences in the shape and intensity of some bands were observed due to different content of unsaturated fatty acids. Vibrational spectroscopy methods confirmed the presence of long chain fatty acids in MSO.This work was supported through the projects M-ERA-NET/0004/2015-PAIRED and UIDB/04469/2020 (strategic fund)granted by the Portuguese Science and Technology Foun-dation, Ministry of Science and Education (FCT/MEC),through national funds and cofinanced byFEDER, under the Partnership Agreement PT2020. -e authors also acknowledge the support of the research project Nutraceuticacome supporto nutrizionale nel paziente oncologico, CUP:B83D18000140007.info:eu-repo/semantics/publishedVersionHindawi Publishing CorporationUniversidade do MinhoZielinska, AleksandraWójcicki, KrzysztofKlensporf-Pawlik, DorotaDias-Ferreira, JoãoLucarini, MassimoDurazzo, AlessandraLucariello, GiuseppeCapasso, RaffaeleSantini, AntonelloSouto, Eliana B.Nowak, Izabela2020-09-292020-09-29T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/67275engZielinska, Aleksandra; Wójcicki, Krzysztof; Klensporf-Pawlik, Dorota; Dias-Ferreira, João; Lucarini, Massimo; Durazzo, Alessandra; Lucariello, Giuseppe; Capasso, Raffaele; Santini, Antonello; Souto, Eliana; Nowak, Izabela, Chemical and physical properties of meadowfoam seed oil and extra virgin olive oil: focus on vibrational spectroscopy. Journal of Spectroscopy, 2020(8870170), 20202314-49202314-493910.1155/2020/8870170https://www.hindawi.com/journals/jspec/2020/8870170/info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:01:38Zoai:repositorium.sdum.uminho.pt:1822/67275Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:51:33.745846Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Chemical and physical properties of meadowfoam seed oil and extra virgin olive oil: focus on vibrational spectroscopy |
title |
Chemical and physical properties of meadowfoam seed oil and extra virgin olive oil: focus on vibrational spectroscopy |
spellingShingle |
Chemical and physical properties of meadowfoam seed oil and extra virgin olive oil: focus on vibrational spectroscopy Zielinska, Aleksandra Science & Technology |
title_short |
Chemical and physical properties of meadowfoam seed oil and extra virgin olive oil: focus on vibrational spectroscopy |
title_full |
Chemical and physical properties of meadowfoam seed oil and extra virgin olive oil: focus on vibrational spectroscopy |
title_fullStr |
Chemical and physical properties of meadowfoam seed oil and extra virgin olive oil: focus on vibrational spectroscopy |
title_full_unstemmed |
Chemical and physical properties of meadowfoam seed oil and extra virgin olive oil: focus on vibrational spectroscopy |
title_sort |
Chemical and physical properties of meadowfoam seed oil and extra virgin olive oil: focus on vibrational spectroscopy |
author |
Zielinska, Aleksandra |
author_facet |
Zielinska, Aleksandra Wójcicki, Krzysztof Klensporf-Pawlik, Dorota Dias-Ferreira, João Lucarini, Massimo Durazzo, Alessandra Lucariello, Giuseppe Capasso, Raffaele Santini, Antonello Souto, Eliana B. Nowak, Izabela |
author_role |
author |
author2 |
Wójcicki, Krzysztof Klensporf-Pawlik, Dorota Dias-Ferreira, João Lucarini, Massimo Durazzo, Alessandra Lucariello, Giuseppe Capasso, Raffaele Santini, Antonello Souto, Eliana B. Nowak, Izabela |
author2_role |
author author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Zielinska, Aleksandra Wójcicki, Krzysztof Klensporf-Pawlik, Dorota Dias-Ferreira, João Lucarini, Massimo Durazzo, Alessandra Lucariello, Giuseppe Capasso, Raffaele Santini, Antonello Souto, Eliana B. Nowak, Izabela |
dc.subject.por.fl_str_mv |
Science & Technology |
topic |
Science & Technology |
description |
In food industry, vegetable oils are commonly used as functional ingredients. Cold pressed oils containing fatty acids show a variety of chemical properties, which are mainly dependent on the saturation of fatty acids. In this study, we have analyzed meadowfoam seed oil (MSO), obtained from seeds of Limnanthes alba, and extra virgin olive oil (EVO). Firstly, the fatty acids composition, denoted as Cox value, was determined for the oils that are considered as the most stable. The Cox value for MSO reached 0.032, while that for EVO was 1.780. We have also determined the content of fatty acids in both of the oils using gas chromatography, while the use of mid-infrared (MIR) and near-infrared (NIR) spectroscopy allowed us to assign bands corresponding to the vibrations present in the tested functional groups. Significant differences in the shape and intensity of some bands were observed due to different content of unsaturated fatty acids. Vibrational spectroscopy methods confirmed the presence of long chain fatty acids in MSO. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-09-29 2020-09-29T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/67275 |
url |
http://hdl.handle.net/1822/67275 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Zielinska, Aleksandra; Wójcicki, Krzysztof; Klensporf-Pawlik, Dorota; Dias-Ferreira, João; Lucarini, Massimo; Durazzo, Alessandra; Lucariello, Giuseppe; Capasso, Raffaele; Santini, Antonello; Souto, Eliana; Nowak, Izabela, Chemical and physical properties of meadowfoam seed oil and extra virgin olive oil: focus on vibrational spectroscopy. Journal of Spectroscopy, 2020(8870170), 2020 2314-4920 2314-4939 10.1155/2020/8870170 https://www.hindawi.com/journals/jspec/2020/8870170/ |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Hindawi Publishing Corporation |
publisher.none.fl_str_mv |
Hindawi Publishing Corporation |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799132288895680512 |