Grasas y Aceites, Vol 60, No 4 (2009)

Evaluation of α-tocopherol in virgin olive oil by a luminescent method


https://doi.org/10.3989/gya.108308

M. E. Escuderos
Estación de Olivicultura y Elaiotecnia CIFA “Venta del Llano” (IFAPA), Spain

A. Sayago
Dpto. Química Analítica, Facultad de Farmacia, Universidad de Sevilla, Spain

M. T. Morales
Dpto. Química Analítica, Facultad de Farmacia, Universidad de Sevilla, Spain

R. Aparicio
Instituto de la Grasa, Spain

Abstract


Natural fluorophores such as tocopherols are of great importance for the characterization and authentication of virgin olive oil. The band of the luminescent spectrum which is most accurately associated with the presence of α- tocopherol (380-420 nm) at λexc = 350 nm was detected and its precision was evaluated once the analytical process was optimized. A virgin olive oil, cv. Cornicabra, was spiked with several quantities of α-tocopherol, from 25 mg/Kg to 1200mg/Kg, to build a ridge regression model (adjusted-R2 = 0.99) based on five wavelengths (370, 371, 378, 414 and 417 nm) which are attributed to the fluorescence of this compound. The tentative model was validated (adjusted-R2 = 0.87) with 8 samples of a virgin olive oil, cv. Picual, spiked with amounts of -tocopherols ranging from 25 mg/kg to 250mg/kg. Finally, the model was successfully validated with 7 monovarietal virgin olive oils from various olive producing countries (adjusted - R2 = 0.92).

Keywords


Chemometrics; Fluorescence; Luminescence; Tocopherols; Virgin olive oil

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