Simultaneous Fluorometric Determination of Chlorophylls a and b and Pheophytins a and b in Olive Oil by Partial Least-Squares Calibration

Vista sencilla de ítem
dc.citation.journalTitleJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRYeng
dc.contributor.authorDiaz, TG
dc.contributor.authorMeras, ID
dc.contributor.authorCorrea, CA
dc.contributor.authorRoldan, B
dc.contributor.authorCaceres, MIR
dc.contributor.departmentUniversidad EAFIT. Departamento de Ingeniería de Producciónspa
dc.contributor.researchgroupIngeniería, Energía, Exergía y Sostenibilidad (IEXS)spa
dc.creatorDiaz, TG
dc.creatorMeras, ID
dc.creatorCorrea, CA
dc.creatorRoldan, B
dc.creatorCaceres, MIR
dc.date.accessioned2021-04-12T21:17:35Z
dc.date.available2021-04-12T21:17:35Z
dc.date.issued2003-11-19
dc.description.abstractThe resolution of quaternary mixtures of chlorophylls a and b and pheophytins a and b has been accomplished by partial least-squares (PLS) multivariate calibration, applied to the fluorescence signals of these pigments. The total luminescence information of the compounds has been used to optimize the spectral data set to perform the calibration. After preliminary studies, a method is described in acetone media, to avoid emulsions with the olive oil samples. Different scanning paths have been selected for each method. For the simultaneous determination of the pigments in olive oil samples, a comparative study of the results found by using excitation, emission, and synchronous spectral data, as analytical signal, was performed. The excitation spectra were selected as the better analytical signals for the determination of the pigments in olive oil samples. The optimum wavelength range to record the excitation spectra (?em = 662 nm) was selected to minimize the contribution of pheophytin a and to maximize the contribution of the other pigments, which are the minor constituents in olive oil. Determination of these pigments in olive oil samples was effected from the excitation spectra of dissolutions o suitable aliquots in acetone. Recovery values from olive oil, spiked with chlorophylls a and b and pheophytins a and b, were in the ranges of 70-112, 71-111, 76-105, and 82-109%, respectively.eng
dc.identifierhttps://eafit.fundanetsuite.com/Publicaciones/ProdCientif/PublicacionFrw.aspx?id=2074
dc.identifier.doi10.1021/jf034456m
dc.identifier.issn00218561
dc.identifier.issn15205118
dc.identifier.otherWOS;000186580100003
dc.identifier.otherPUBMED;14611149
dc.identifier.otherSCOPUS;2-s2.0-0242523100
dc.identifier.urihttp://hdl.handle.net/10784/29047
dc.languageeng
dc.publisherAMER CHEMICAL SOC
dc.relation.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-0242523100&doi=10.1021%2fjf034456m&partnerID=40&md5=da94e871352e27b4fe5eaf69ae7cfaba
dc.rightshttps://v2.sherpa.ac.uk/id/publication/issn/0021-8561
dc.sourceJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
dc.subject.keywordacetoneeng
dc.subject.keywordchlorophyll aeng
dc.subject.keywordchlorophyll beng
dc.subject.keywordolive oileng
dc.subject.keywordpheophytineng
dc.subject.keywordpheophytin aeng
dc.subject.keywordpheophytin beng
dc.subject.keywordpigmenteng
dc.subject.keywordunclassified drugeng
dc.subject.keywordanalytic methodeng
dc.subject.keywordarticleeng
dc.subject.keywordcalibrationeng
dc.subject.keywordchemical analysiseng
dc.subject.keyworddissolutioneng
dc.subject.keywordexcitationeng
dc.subject.keywordfluorescenceeng
dc.subject.keywordfluorometryeng
dc.subject.keywordfood analysiseng
dc.subject.keywordfood compositioneng
dc.subject.keywordluminescenceeng
dc.subject.keywordmultivariate logistic regression analysiseng
dc.subject.keywordparametereng
dc.subject.keywordregression analysiseng
dc.subject.keywordsampleeng
dc.subject.keywordsignal detectioneng
dc.subject.keywordspectrophotometryeng
dc.subject.keywordtechniqueeng
dc.subject.keywordChlorophylleng
dc.subject.keywordPheophytinseng
dc.subject.keywordPlant Oilseng
dc.subject.keywordSpectrometryeng
dc.subject.keywordFluorescenceeng
dc.titleSimultaneous Fluorometric Determination of Chlorophylls a and b and Pheophytins a and b in Olive Oil by Partial Least-Squares Calibrationeng
dc.typeinfo:eu-repo/semantics/articleeng
dc.typearticleeng
dc.typeinfo:eu-repo/semantics/publishedVersioneng
dc.typepublishedVersioneng
dc.type.localArtículospa

Archivos

Bloque original
Mostrando 1 - 1 de 1
No hay miniatura disponible
Nombre:
Simultaneous_Fluorometric_Determination.pdf
Tamaño:
177.15 KB
Formato:
Adobe Portable Document Format
Descripción:
Descargar

Colecciones

Artículos