Optical properties of oil extracts of Bulgarian herbs

被引：0

作者：

Nikolova, Kr. ^{[1
]}

Eftimov, T. ^{[2
]}

Antova, G. ^{[3
]}

Petkova, Zh. ^{[3
]}

机构：

[1] Univ Food Technol, BG-4002 Plovdiv, Bulgaria

[2] Paisii Hilendarski Univ Plovdiv, Fac Phys, 24 Tsar Asen Str, BG-4000 Plovdiv, Bulgaria

[3] Paisii Hilendarski Univ Plovdiv, Fac Chem, BG-4000 Plovdiv, Bulgaria

来源：

BULGARIAN CHEMICAL COMMUNICATIONS | 2015年 / 47卷

关键词：

UV-spectroscopy; fluorescence; sunflower oil with herbs; oxidation product; tocopherols;

D O I：

暂无

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

We have studied oil extracts form oregano, thyme and pine cone in sunflower oil in 1:5 ratio (herb extract/sunflower oil). The fluorescence spectra have been obtained by using Light emitting diods (LEDs) working at wavelengths of lambda = 370 nm, lambda = 395 nm, lambda = 425 nm and lambda = 450 nm have been obtained. The oxidation processes have been studied using UV spectroscopy. The content of chlorophyll and beta-carotene has been studied with the objective of finding correlation between them and the intensity of the fluorescence peak. It has been shown that the most informative spectra are those obtained for excitation at lambda = 425 nm. They contain three fluorescence maxima related to the oxidation processes (lambda = 500 nm) and chlorophyll (lambda = 675 nm). Linear dependencies between the full content of tocopherols (Y) and absorption at 270 nm (A(270)) and 232 nm (A(232)) have been obtained Y = -717.15A(232) + 1830, R-2 = 0.924, Y = -1599A(270) + 1549, R-2 = 0.947.

引用

页码：477 / 480

页数：4

共 4 条

[1]

Commission Internationale de I Elairage, 1971, CIE PUBL S2, V15

[2] Origin of French virgin olive oil registered designation of origins predicted by chemometric analysis of synchronous excitation-emission fluorescence spectra [J].