Chemical and Physical Properties of Meadowfoam Seed Oil and Extra Virgin Olive Oil: Focus on Vibrational Spectroscopy
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...
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doaj-399f9399bc03495684feab634661fd5e2020-11-25T03:53:57ZengHindawi LimitedJournal of Spectroscopy2314-49202314-49392020-01-01202010.1155/2020/88701708870170Chemical and Physical Properties of Meadowfoam Seed Oil and Extra Virgin Olive Oil: Focus on Vibrational SpectroscopyAleksandra Zielińska0Krzysztof Wójcicki1Dorota Klensporf-Pawlik2João Dias-Ferreira3Massimo Lucarini4Alessandra Durazzo5Giuseppe Lucariello6Raffaele Capasso7Antonello Santini8Eliana B. Souto9Izabela Nowak10Adam Mickiewicz University in Poznań, Faculty of Chemistry, Uniwersytetu Poznańskiego 8, 61-614 Poznań, PolandPoznań University of Economics and Business, Institute of Quality Science, Al. Niepodległości 10, 61-875 Poznań, PolandPoznań University of Economics and Business, Institute of Quality Science, Al. Niepodległości 10, 61-875 Poznań, PolandDepartment of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra, Pólo Das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548 Coimbra, PortugalCREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, ItalyCREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, ItalyDepartment of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, ItalyDepartment of Agricultural Sciences, University of Napoli Federico II, Via Università 100, 80055 Portici, Napoli, ItalyDepartment of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, ItalyDepartment of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra, Pólo Das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548 Coimbra, PortugalAdam Mickiewicz University in Poznań, Faculty of Chemistry, Uniwersytetu Poznańskiego 8, 61-614 Poznań, PolandIn 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.http://dx.doi.org/10.1155/2020/8870170 |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Aleksandra Zielińska Krzysztof Wójcicki Dorota Klensporf-Pawlik João Dias-Ferreira Massimo Lucarini Alessandra Durazzo Giuseppe Lucariello Raffaele Capasso Antonello Santini Eliana B. Souto Izabela Nowak |
spellingShingle |
Aleksandra Zielińska Krzysztof Wójcicki Dorota Klensporf-Pawlik João Dias-Ferreira Massimo Lucarini Alessandra Durazzo Giuseppe Lucariello Raffaele Capasso Antonello Santini Eliana B. Souto Izabela Nowak Chemical and Physical Properties of Meadowfoam Seed Oil and Extra Virgin Olive Oil: Focus on Vibrational Spectroscopy Journal of Spectroscopy |
author_facet |
Aleksandra Zielińska Krzysztof Wójcicki Dorota Klensporf-Pawlik João Dias-Ferreira Massimo Lucarini Alessandra Durazzo Giuseppe Lucariello Raffaele Capasso Antonello Santini Eliana B. Souto Izabela Nowak |
author_sort |
Aleksandra Zielińska |
title |
Chemical and Physical Properties of Meadowfoam Seed Oil and Extra Virgin Olive Oil: Focus on Vibrational Spectroscopy |
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 |
publisher |
Hindawi Limited |
series |
Journal of Spectroscopy |
issn |
2314-4920 2314-4939 |
publishDate |
2020-01-01 |
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. |
url |
http://dx.doi.org/10.1155/2020/8870170 |
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