Affiliation:
1. José de Fillipi Unit, Department of Physics, Institute of Environmental, Chemical and Pharmaceutical Sciences, Campus Diadema, Federal University of São Paulo, Diadema 09972-270, SP, Brazil
Abstract
The type of material used in packaging, lighting, and storage time can impact food quality during storage. This study aimed to investigate the progress of photosensitized oxidation in refined soybean oil using steady-state and time-resolved fluorescence spectroscopy. The experiment was conducted through accelerated photo-oxidation with Light-Emitting Diode (LED) in samples stored for ten days at room temperature (26.0 ± 2.0 °C) in clear polyethylene terephthalate (PET) packaging of different colors and different transmission spectra in the UV and visible range. Emission spectra were obtained with excitation at 373, 405, and 500 nm, resulting in two main emission peaks: the first with maximum emission between 430 and 555 nm and the second at around 660 nm. Fluorescence decay curves were obtained with excitation at 340 and 405 nm. The results indicated that transparent PET bottles are not effective in protecting soybean oil from photosensitized oxidation under the studied conditions. Strong correlations were observed between fluorescence parameters and peroxide and conjugated diene values, indicators of lipid oxidation progress. Fluorescence spectroscopy has several advantages over traditional methods as it is a simple, fast, low-cost, and low-waste technique.
Funder
São Paulo Research Foundation
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior—Brasil
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
Reference55 articles.
1. (2023, April 04). USDA Foreign Agricultural Service, Available online: https://apps.fas.usda.gov/psdonline/app/index.html#/app/home.
2. Grootveld, M., Percival, B.C., Leenders, J., and Wilson, P.B. (2020). Potential Adverse Public Health Effects Afforded by the Ingestion of Dietary Lipid Oxidation Product Toxins: Significance of Fried Food Sources. Nutrients, 12.
3. Dietary Advanced Lipoxidation Products as Risk Factors for Human Health—A Call for Data;Monnier;Mol. Nutr. Food Res.,2007
4. A Review of Thermo-Oxidative Degradation of Food Lipids Studied by 1H NMR Spectroscopy: Influence of Degradative Conditions and Food Lipid Nature;Goicoechea;Compr. Rev. Food Sci. Food Saf.,2014
5. (2023). Standard for Named Vegetable Oils. Standard No. CXS 210-1999.
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献