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Yang X, Pei J, He X, Wang Y, Wang L, Shen F, Li P, Fang Y. A novel method for determination of peroxide value and acid value of extra-virgin olive oil based on fluorescence internal filtering effect correction. Food Chem 2024; 441:138342. [PMID: 38176142 DOI: 10.1016/j.foodchem.2023.138342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Revised: 12/25/2023] [Accepted: 12/29/2023] [Indexed: 01/06/2024]
Abstract
Peroxide value (PV) and acid value (AV) are widely used indicators for evaluating oxidation degree of olive oils. Fluorescence spectroscopy has been extensively studied on the detection of oil oxidation, however, the detection accuracy is limited due to internal filtering effect (IFE). Due to the primary and secondary IFE, at least two wavelengths of absorption information are required. Least squares support vector regression (LSSVR) models for PV and AV were established based on two absorption coefficients (μa) at 375 nm and emission wavelength and one fluorescence intensity at corresponding wavelength. The regression results proved that the model based on 375 and 475 nm could reach the best performance, with the highest correlation coefficient for prediction (rp) of 0.889 and 0.960 for PV and AV respectively. Finally, the explicit formulations for PV and AV were determined by nonlinear least squares fitting, and the rp could reach above 0.94 for two indicators.
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Affiliation(s)
- Xiaoyun Yang
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China; Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing 210023, China
| | - Jingyu Pei
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China; Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing 210023, China
| | - Xueming He
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China; Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing 210023, China.
| | - Yue Wang
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China; Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing 210023, China
| | - Liu Wang
- Key Laboratory of Traceability for Agricultural Genetically Modified Organisms , Ministry of Agriculture and Rural Affairs, Hangzhou 310022, China
| | - Fei Shen
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China; Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing 210023, China
| | - Peng Li
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China; Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing 210023, China
| | - Yong Fang
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China; Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing 210023, China
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