Caracterización de aceites de macadamia y de nuez pecanera y detección de mezclas con otros aceites de semillas comestibles por espectroscopía Raman
DOI:
https://doi.org/10.3989/gya.1191142Palabras clave:
Aceite de macadamia, Aceite de nuez pecanera, Adulteración de aceites, Espectroscopia RamanResumen
La autentificación de grasas para detectar su adulteración con otras grasas más baratas es uno de los principales problemas a los que se enfrentan los productores de aceites de alto valor, ya sea para uso alimentario o para uso cosmético. En este trabajo se emplea la espectroscopia Raman, por un lado, para caracterizar los aceites de macadania y de nuez pecanera, de alto valor y diferenciarlos de otros más baratos, como los de maíz y de girasol, y por otro, para detectar mezclas del aceite de macadamia con estos aceites vegetales más baratos.
Descargas
Citas
Aparicio R, Baeten V. 1998. Fats and oils authentication by FT-Raman. Oleag. Corps Lipids 5, 293–295.
Baeten V, Fernández-Pierna JA, Dardenne P, Meurens M, García-Gonzalez DL, Aparicio-Ruiz R. 2005. Detection of the presence of hazelnut oil in olive oil by FT-Raman and FT-MIR spectroscopy. J. Agric. Food Chem. 53, 6201–6206. http://dx.doi.org/10.1021/jf050595n PMid:16076094
Baeten V, Hourant P, Morales MT, Aparicio R. 1998. Oil and Fat Classification by FT-Raman Spectroscopy. J. Agric. Food Chem. 46, 2638–2646. http://dx.doi.org/10.1021/jf9707851
Baeten V, Meurens M, Morales MT, Aparicio R. 1996. Detection of Virgin Olive Oil Adulteration by Fourier Transform Raman Spectroscopy. J. Agric. Food Chem. 44, 2225–2230. http://dx.doi.org/10.1021/jf9600115
Bailey GF, Horvat RJ. 1972. Raman spectroscopic analysis of the cis/trans isomer composition of edible vegetable oils. J. Am. Oil Chem. Soc. 49, 494–498. http://dx.doi.org/10.1007/BF02582487
Baranska H, Labudzinska A. 1987. J. Laser Raman Spectroscopy: Analytical Application. Ellis Horward, Chichester, UK.
El-Abassy RM, Donfack P, Materny A. 2009. Visible Raman spectroscopy for the discrimination of olive oils from different vegetable oils and the detection of adulteration. J. Raman Spec. 40, 1284–1289. http://dx.doi.org/10.1002/jrs.2279
El-Abassy RM, Donfack P, Materay A. 2009. Rapid determination of free fatty acid in extra virgin olive oil by Raman spectroscopy and multivariate analysis. J. Am. Oil Chem. Soc. 86, 507–511. http://dx.doi.org/10.1007/s11746-009-1389-0
Farhad FU, Abedin KM, Islam R, Talukder AI, Haider AFMY. 2009. Determination of ratio of unsaturated to total fatty acids in edible oils by laser Raman spectroscopy. J. Appl. Sci. 9, 1538–1543. http://dx.doi.org/10.3923/jas.2009.1538.1543
Guillén MD, Ruiz A. 2003. Edible oils: Discrimination by 1H nuclear magnetic resonance. J. Sci. Food Agric. 83, 338–346. http://dx.doi.org/10.1002/jsfa.1317
Knothe G. 2010. Biodiesel derived from a model oil enriched in palmitoleic acid, macadamia nut oil. Energy Fuels 24, 2098–2103. http://dx.doi.org/10.1021/ef9013295
Korifi R, Le Dreau Y, Molinet J, Artand J, Dupuy N. 2011. Composition and authentication of virgin olive oil from French PDO regions by chemometric treatment of Raman spectra. J. Raman Spec. 42, 1540–1547. http://dx.doi.org/10.1002/jrs.2891
Maguire LS, O'Sullivan SM, Galvin K, O'Connor TP, O'Brien NM. 2004. Fatty acid profile, tocopherol, squalene and phytosterol content of walnuts, almonds, peanuts, hazelnuts and the macadamia nut. Int. J. Food Sci. Nut. 55, 171–178. http://dx.doi.org/10.1080/09637480410001725175 PMid:15223592
Li-Chan ECY. 1994. Developments in the detection of adulteration of olive oil. Trends Food Sci. Technol. 5, 3–11. http://dx.doi.org/10.1016/0924-2244(94)90042-6
Mannina L, Patumi M, Proietti N, Bassi D, Segre AL. 2001. Geographical characterization of Italian extra virgin olive oils using high-field 1H NMR spectroscopy. J. Agric. Food Chem. 49, 2687–2696. http://dx.doi.org/10.1021/jf001408i PMid:11409952
Muik B, Lendl B, Molina-Díaz A, Ayora-Ca-ada MJ. 2003. Direct, reagent-free determination of free fatty acid content in olive oil and olives by Fourier transform Raman spectrometry. Anal. Chim. Acta 487, 211–220. http://dx.doi.org/10.1016/S0003-2670(03)00560-9
Muik B, LendlB, Molina-Díaz A, Ayora-Ca-ada MJ. 2005. Direct monitoring of lipid oxidation in edible oils by Fourier transform Raman spectroscopy. Chem. Phys. Lipids 134, 173–182. http://dx.doi.org/10.1016/j.chemphyslip.2005.01.003 PMid:15784235
Muik B, Lendl B, Molina-Díaz A, Valcárcel M, Ayora-Ca-ada MJ. 2007. Two-dimensional correlation spectroscopy and multivariate curve resolution for the study of lipid oxidation in edible oils monitored by FTIR and FT-Raman spectroscopy. Anal. Chim. Acta 593, 54–67. http://dx.doi.org/10.1016/j.aca.2007.04.050 PMid:17531824
Paiva-Martins F, Rodrigues V, Caleheiros R, Marques MPM. 2011. Characterization of antioxidant olive oil biophenols by spectroscopic methods. J. Agric. Food Chem. 91, 309–314. http://dx.doi.org/10.1002/jsfa.4186 PMid:20949551
Sadeghi-Jorabchi H, Hendra PJ, Wilson RH, Belton PS. 1990. Determination of the total unsaturation in oils and margarines by fourier transform raman spectroscopy. J. Am. Oil Chem. Soc. 67, 483–486. http://dx.doi.org/10.1007/BF02540752
Shaw AD, Di Camillo A, Vlahov G, Jones A, Bianchi G, Rowland J, Kell DB. 1997. Discrimination of the variety and region of origin of extra virgin olive oil using 13C NMR and multivariate calibration with variable reduction. Anal. Chim. Acta 348, 357–374. http://dx.doi.org/10.1016/S0003-2670(97)00037-8
Yang H, Irudayaraj J. 2001. Comparison of near-infrared, Fourier transform-infrared, and Fourier transform-Raman methods for determining olive pomace oil adulteration in extra virgin olive oil. J. Am. Oil Chem. Soc. 78, 889–895. http://dx.doi.org/10.1007/s11746-001-0360-6
Zamora R, Gómez G, Hidalgo FJ. 2002. Classification of vegetable oils by high-resolution 13C NMR spectroscopy using chromatographically obtained oil fractions. J. Am. Oil Chem. Soc. 79, 267–272. http://dx.doi.org/10.1007/s11746-002-0472-z
Zhang XF, Zou MQ, Qi XH, Liu F, Zhang C, Yin F. 2011. Quantitative detection of adulterated olive oil by Raman spectroscopy and chemometrics. J. Raman Spec. 42, 1784–1788. http://dx.doi.org/10.1002/jrs.2933
Zou MQ, Zhang XF, Qi XH, Ma HL, Dong Y, Liu CW, Guo X, Wang H. 2009. Rapid authentication of olive oil adulteration by raman spectrometry. J. Agric. Food Chem. 67, 6001–6006. http://dx.doi.org/10.1021/jf900217s PMid:19537730
Publicado
Cómo citar
Número
Sección
Licencia
Derechos de autor 2015 Consejo Superior de Investigaciones Científicas (CSIC)
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
© CSIC. Los originales publicados en las ediciones impresa y electrónica de esta Revista son propiedad del Consejo Superior de Investigaciones Científicas, siendo necesario citar la procedencia en cualquier reproducción parcial o total.
Salvo indicación contraria, todos los contenidos de la edición electrónica se distribuyen bajo una licencia de uso y distribución “Creative Commons Reconocimiento 4.0 Internacional ” (CC BY 4.0). Consulte la versión informativa y el texto legal de la licencia. Esta circunstancia ha de hacerse constar expresamente de esta forma cuando sea necesario.
No se autoriza el depósito en repositorios, páginas web personales o similares de cualquier otra versión distinta a la publicada por el editor.
