Abstract
Using second-derivative multiwavelength UV-spectral data (200-300 nm), it was possible to measure lipid peroxidation in oil-in-water lipid emulsions using a multivariate calibration method (partial least squares regression). For a linoleic acid emulsion (0.42 mM in phosphate buffer, pH 5.5-7.0), with metmyoglobin or ferrylmyoglobin as initiator, conjugated dienes could not be quantified by direct single-wavelength absorption spectroscopy (234, 244, or 280 nm) when compared to a reference method based on ether extraction and second-derivative spectroscopy at 234 nm. Direct multi-wavelength absorption (200-300 nm) and second-derivative methods (234, 244, 280 nm, and 200-300 nm) provided superior results with high correlation coefficients (r ranged from 0.78 to 0.98) when compared to the standard extraction method. The multiwavelength second-derivative method (200-300 nm) gave the highest correlation and is recommended for on-line control of lipid peroxidation in heterogeneous systems.
Original language | English |
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Journal | Journal of Agricultural and Food Chemistry |
Volume | 45 |
Issue number | 5 |
Pages (from-to) | 1741-1745 |
Number of pages | 5 |
ISSN | 0021-8561 |
DOIs | |
Publication status | Published - 1997 |
Externally published | Yes |
Keywords
- Lipid peroxidation
- Multivariate calibration
- On-line detection
- Second derivative spectroscopy
- FOOD
- AGRICULTURE
- CHEMISTRY,
- ANTIOXIDATIVE ACTIVITIES
- XYLENOL ORANGE
- OXIDATION
- HYDROPEROXIDE
- ASSAY
- lipid peroxidation
- on-line detection
- second derivative spectroscopy
- multivariate calibration
- ANALYTICAL METHOD
- BIOBUSINESS
- CONJUGATED
- DIENES
- food industry
- FOOD MODEL SYSTEM
- FOOD QUALITY
- FOODS
- LIPID PEROXIDATION
- METHODOLOGY
- MULTIWAVELENGTH DERIVATIVE UV-SPECTROSCOPY
- OIL-IN WATER EMULSIONS
- 10504, Biophysics - Methods and techniques
- 13502, Food technology - General and methods
- 13530, Food technology - Evaluations of physical and chemical properties
- Foods
- Methods and Techniques
- ANALYTICAL TECHNIQUES
- EMULSIONS
- LIPIDS
- OILS
- PEROXIDATION
- SPECTROSCOPY
- WATER
- Food sciences