Grasas y Aceites, Vol 65, No 3 (2014)

Use of polar and nonpolar fractions as additional information sources for studying thermoxidized virgin olive oils by FTIR


https://doi.org/10.3989/gya.121913

N. Tena
Instituto de la Grasa (CSIC), Spain

R. Aparicio-Ruiz
Instituto de la Grasa (CSIC), Spain

D. L. García-González
Instituto de la Grasa (CSIC), Spain

Abstract


Fourier transform infrared (FTIR) spectroscopy has been proposed to study the degradation of virgin olive oils (VOO) in samples undergoing thermoxidation. The polar and nonpolar fractions of oxidized oils have been analyzed by FTIR to provide further information on the minor spectral changes taking place during thermoxidation. This information assists in the interpretation of the spectra of the samples. For this purpose polar and nonpolar fractions of 47 VOO samples thermoxidized (190 °C) in a fryer were analyzed by FTIR. The time-course change of the band area assigned to single cis double bonds was explained by their correlation with the decrease in oleic acid (adjusted-R2=0.93). The bands assigned to the hydroxyl groups and the first overtone of ester groups was better studied in the spectra collected for the polar and nonpolar fractions, respectively. The bands assigned to peroxide, epoxy, tertiary alcohols and fatty acids were clearly observed in the spectra of the polar fraction while they are not noticeable in the spectra of the oils.

Keywords


FTIR spectroscopy; Polar and nonpolar fractions; Thermoxidation; Virgin olive oil

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