Assessment of conventional and microwave heating induced degradation of carotenoids in olive oil by VIS Raman spectroscopy and classical methods

作者：El Abassy Rasha M; Donfack Patrice; Materny Arnulf^*

来源：Food Research International, 2010, 43(3): 694-700.

DOI：10.1016/j.foodres.2009.10.021

• Raman spectroscopy
• Conventional and microwave heating
• Olive oil degradation

Raman spectroscopy, as a fast non-destructive method, has shown its potential in revealing heat-induced degradation of extra virgin olive oil carotenoids during microwave versus conventional heating processes. A progressive degradation in carotenoids was observed, starting at 180 degrees C and 140 degrees C in microwave and conventional heating processes respectively; this was followed by a rapid degradation at 180 degrees C only with conventional heating. As the main difference, the Raman bands due to carotenoids completely disappeared at 203 degrees C with conventional heating, while these bands could still be observed even up to 225 degrees C with microwave heating. Furthermore a loss of cis double bonds and slightly changes in free fatty acid was also observed in both heating processes. A precise calibration model was established using partial least squares regression, which can be used for monitoring carotenoids content degradation during heating. The accuracy of the model was estimated using the root mean square errors and the correlation coefficient.

• 出版日期2010-4