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Application of Infrared Spectroscopy for Functional Compounds Evaluation in Olive Oil: A Current Snapshot
المؤلفون المشاركون
Mahesar, S. A.
Durazzo, Alessandra
Lucarini, Massimo
Santini, Antonello
Lampe, Anja I.
Kiefer, Johannes
المصدر
العدد
المجلد 2019، العدد 2019 (31 ديسمبر/كانون الأول 2019)، ص ص. 1-11، 11ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2019-07-17
دولة النشر
مصر
عدد الصفحات
11
التخصصات الرئيسية
الملخص EN
Olive oil is a liquid fat obtained from the fruit of Olea europaea, a plant belonging to the Oleaceae family, which is widely cultivated and diffused in the Mediterranean area.
It is largely produced and used since antiquity.
It is mainly used and consumed as food but also as key ingredient in a wide variety of cosmetic products, e.g., to moisturize and nourish dry skin.
In the last few decades, olive oil has received much attention as compared to the other seed-obtained oils as well as to the animal fats due to many functional compounds with positive effects on health.
To maintain the genuine picture of olive oil, it is essential to assure its authenticity and quality.
The presence of bioactive compounds, which characterize the olive oil owing to their antioxidant properties, can be assessed by spectroscopic and chromatographic methods.
Currently, spectroscopic techniques combined with chemometric data analysis represent one of the most promising detection methods in the food sector.
They offer rapid, versatile, and inexpensive data collection and analyses.
The main advantages include the limited and simple sample preparation and the possibility to get spectra directly from the production line.
Infrared spectroscopy (mid- and near-infrared) coupled to chemometrics is considered as powerful, fast, accurate, and nondestructive analytical tool for rapid and precise determination of the bioactive compounds content, as well of their bioactivities, i.e., antioxidant properties.
These techniques represent a valid alternative to the existing conventional methods of analysis, e.g., based on chromatography and mass spectrometry.
Indeed, the present review focuses on the application of infrared spectroscopy for functional compounds evaluation in olive oil.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Mahesar, S. A.& Lucarini, Massimo& Durazzo, Alessandra& Santini, Antonello& Lampe, Anja I.& Kiefer, Johannes. 2019. Application of Infrared Spectroscopy for Functional Compounds Evaluation in Olive Oil: A Current Snapshot. Journal of Spectroscopy،Vol. 2019, no. 2019, pp.1-11.
https://search.emarefa.net/detail/BIM-1192070
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Mahesar, S. A.…[et al.]. Application of Infrared Spectroscopy for Functional Compounds Evaluation in Olive Oil: A Current Snapshot. Journal of Spectroscopy No. 2019 (2019), pp.1-11.
https://search.emarefa.net/detail/BIM-1192070
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Mahesar, S. A.& Lucarini, Massimo& Durazzo, Alessandra& Santini, Antonello& Lampe, Anja I.& Kiefer, Johannes. Application of Infrared Spectroscopy for Functional Compounds Evaluation in Olive Oil: A Current Snapshot. Journal of Spectroscopy. 2019. Vol. 2019, no. 2019, pp.1-11.
https://search.emarefa.net/detail/BIM-1192070
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1192070
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر
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