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Анотація
Досліджено спектрально-люмінесцентні властивості олії розторопші, отриманої методом холодного пресування, з різним терміном зберігання (до 2 років). Зареєстровано високу чутливість люмінесцентно активних компонент олії (токоферолів, поліненасичених жирних кислот, вітамінів, пігментів, продуктів окислення) в залежності від часу зберігання олії в побутовому холодильнику (за температури +4 °С). Встановлено, що зберігання олії більше шести місяців приводить до окислення та розпаду фенолів, токоферолів, поліненасичених (лінолевої, ліноленової) і мононенасиченої – олеїнової жирних кислот, вітамінів (В2, E), попередника вітаміну А (каротину), пігментів хлорофілу, що супроводжується зменшенням інтенсивності смуг люмінесценції токоферол-фенольної групи, поліненасичених (лінолевої, ліноленової) і мононенасиченої – олеїнової жирних кислот, вітамінів (В2, E), пігмента хлорофілу з λmax = 332, 390 і 415, 515, 525, 678 нм зі зміною інтенсивності та структури спектрів збудження люмінесценції вказаних флуорофорів. Розпад та окислення фенолів, токоферолів, поліненасичених жирних кислот, вітамінів (В2, E). попередника вітаміну А (каротину), пігментів хлорофілу супроводжується появою у спектрах люмінесценції смуг з максимумами λmax = 370, 440 і 470 нм. Визначено жирно-кислотний склад олії розторопші різного терміну зберігання з використанням методу газової хроматографії. Дані якого є подібними до таких, отриманих іншими авторами. На основі хроматографічного аналізу олії розторопші різного терміну зберігання виявлено значне зменшення кількості поліненасиченої ліноленової (ω-3) та мононенасиченої олеїнової (ω-9) жирних кислот, що вказує на їх ефективне окислення в процесі зберігання.
Ключові слова:
олія розторопші, вітамін А, вітаміни (B2, Е), поліненасичені жирні кислоти, фенол, токоферол, хлорофіл
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Як цитувати
Myagkota, S., Shevchuk, R., Sukach, O., Mazurak, O., Solovodzinska, I., Kushnir, O., Kokhana, T., Gloskovska, N., Pushak, A., Len, J., & Golubets, O. (2025). ЛЮМІНЕСЦЕНТНА СПЕКТРОСКОПІЯ ТА ХРОМАТОГРАФІЯ ОЛІЇ РОЗТОРОПШІ РІЗНОГО ТЕРМІНУ ЗБЕРІГАННЯ. Food Science and Technology, 19(2), 43-51. https://doi.org/10.15673/fst.v19i2.3191
Номер
Розділ
Хімія харчових продуктів і матеріалів. Нові види сировини
Посилання
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2. Zarrouk A, Martine L, Gregoirу S. еt al. Lizard Profile of Fatty Acids, Tocopherols, Photosterols and Polypherols in Mediterranean Oils (Argan Oils, Olive Oils, Milk Thistle Seed Oils and Nigella Seed Oils) and Evaluation of their Antioxidant and Cytoprotective Activities. Current Pharmaceutical Design. 2019; 25(15):1791-1805. DOI: 10.2174/1381612825666190705192902
3. Abenavoli L, Izzo AA, Milie N et al. Milk thistle (Silybum marianum): A concise overview on its chemistry, pharmacological, and nutraceutical uses in liver diseases. Phytotherapy Research. 2018; 32(11):2202-2013. DOI: 10.1002/ptr.6171
4. Nasrollahi I, Talebi E, Nemati Z. Study on Silybum marianum Seed trough Fatty Acids Comparison, Peroxide Tests, Refractive Index and Oil Perentage. Pharmacognosy Journal. 2016; 8(6):595-597. DOI:10.5530/pj.2016.6.13
5. Simakhina GO, Naumenko NV. Nutrition as the main factor in maintaining the state of health of the population. Problems of aging and longevity. 2016;25(2):204-214 (in Ukrainian)
6. Pereira H, Barreira L, Figueiredo F. et al. Polyunsaturated Fatty Acids of Marine Macroalgae: Potential for Nutritional and Pharmaceitical Applications. Marine Drugs. 2012; 10(12):1920-1935. doi: https://doi.org/10.3390/md10091920
7. Shevchuk RS, Sukach OM. [Conical crusher of oilseeds]. Ukraine patent UA 71294. 2012 Jul 10.
8. Shevchuk RS, Myahkota SV, Sukach OM. [Device in the field of pressing technology]. Ukraine patent UA 147961. 2021 Jun 23.
9. Cert A, Moreda W, Perez-Camino MC. Chromatographic analysis of minor constituents in vegetable oils. J. Chromatogr A. 2000; 881:131-148. doi: 10.1016/s0021-9673(00)00389-7
10. Morin JF, Lees M. Food Integrity Handbook. A Guide to Food Authenticity Issues and Analytical Solutions. France: Eurofins Analytics France; 2018.
11. Sikorska E, Khmelinskii IV, Sikorski M et al. Fluorescence Spectroscopy in Monitoring of Extra Virgin Olive Oil During Storage. International Journal of Food Science and Technology. 2008; 43(1):52-61. https://doi.org/10.1111/j.1365-2621.2006.01384.x
12. Mei L, McClements DJ, Wu J, Decker EA. Iron-catalyzed lipid oxidation in emulsions as affected by surfactant, pH, and NaCl. Food Chemistry. 1998; 61(3):307-312. https://doi.org/10.1016/S0308-8146(97)00058-7
13. Dupuy N, Le Dreau Y, Ollivier D. et al. Origin of French Virgin Olive Oil Registered Designation of Origins Predicted by Chemometric Analysis Synchronous Excitation-Emission Fluorescence Spectra. Journal of Agricultural and Food Chemistry. 2005; 53(24):9361-9368. https://doi.org/10.1021/jf051716m
14. Myagkota S, Shevchuk R, Sukach O et al. Spectral and Luminescent Characteristigs of Linseed Oils of Different Prehistory. J. of Fluorescence. 2022; 32:1991-1998. https://doi.org/10.1007/s10895-022-02993-4
15. Zandomeneghi M, Carbonaro L and Caffarata C. Fluorescence of Vegetable Oils: Olive Oils. Journal of Agricultural and Food Chemistry. 2005; 53(3):759-766. https://doi.org/10.1021/jf048742p
16. Berto BM, Garcia RKA, Fernandss GD et al. Linseed oil: Characterization and study of its oxidative degradation. Grasas Y Aceites. 2020; 71(1):337. https://doi.org/10.3989/gya.1059182
17. Poulli KI, Mousdis GA, Gergiou CA. Monitoring Olive Oil Oxidation Under Thermal and UV Stress Through Synchronous Fluorescence Spectroscopy and Classical Assays. Food Chemistry. 2009; 117(3):499-503. DOI: 10.1016/j.foodchem.2009.04.024
18. Yvon Gilbert Mbesse Kongbonga, Hassen Ghalila, Marthe Boyomo Onana et al. Characterization of Vegetable Oils by Fluorescence Spectroscopy. Food and Nutrition Sciences. 2011; 2:692-699. DOI: 10.4236/fns.2011.27095
19. Myagkota S, Shevchuk R, Sukach O et al. Time dependencies of the spectral-luminescent properties of linseed oils. Journal of Physical Studies. 2024; 28(3):3801(7). DOI: https://doi.org/10.30970/jps.28.3801
20. Sikorska E, Khmelinskii I V, Sikorski M. Analysis of olive oil by fluorescence Spectroscopy: Methods and applications. In: Boskou D (ed) Olive Oil-Constituents, Quality, Health Properties and Bioconversions [Internet]. 2012 Feb [about pp26.]. DOI: 10.5772/30676
21. Guzman E, Baeten V, Piezna IAF, Garzia-Mesa IA. Evaluation of the overall quality of olive oil using fluorescence spectroscopy. Food Chem. 2015; 173:927-934. https://doi.org/10.1016/j.foodchem.2014.10.041
22. Mishra P, Lleo L, Cuadrado, T et al. Oring oxidation changes in commercial extra virgin olive oils with fluorescence spectroscopy-based prototype. European Food Research and Technology. 2018; 244:565-575. https://doi.org/10.1007/s00217-017-2984-1
23. Sikorska E, Wojcicki K, Kozak W et al. Front-face Fluorescence Spectroscopy and Chemometrics for Quality Control of Cold-Pressed Rapeseed Oil During Storage. Foods. 2019; 8:665-680. https://doi.org/10.3390/foods8120665
24. Lobo-Prieto A, Tena N, Aparicio-Ruiz R et al. Monitoring Virgin Olive Oil Shelf-Life by Fluorescence Spectroscopy and Sensory Characteristics: A Multidimensional Stady Carried Out under Simulated Market Conditions. Food. 2020; 9:1846-1866. https://doi.org/10.3390/foods9121846
25. Silva V D, Conceicao J N, Oliveira I P et al. Oxidative Stability of Baru (Dipteryx alata Vogel) Oil Monitored by Fluorescence and Absorption Spectroscopy. J. Spectroscopy. 2015; 803705(2):1 DOI: 10.1155/2015/803705
26. Kyriakidis NB, Skarcalis P. Fluorescence Spectra Measurement of Olive Oil and Other Vegetable Oils. Journal of AOAC International. 2000; 83(6):1435-1439. DOI: 10.1093/jaoac/83.6.1435
27. Bahl JR, Bansal RP, Richa Goel et al. Properties of the seed oil of a dwarf cultivar of the pharmaceutical silymarin producing plant Silybum marianum (L.). Gaertn. Developed in India. Indian Journal of Natural Products and Resources. 2015; 6(2):127-133.
28. Nykter M, Kymalanen H-R Gates F. Quality characteristics of edible linseed oil. Agricultural and Food Science. 2006; 15:402-4013. https://doi.org/10.2137/145960606780061443
29. Nierat T. Temperature and storage age-dependence of olive oil viscosity in different location in Palestine. J. Mater. Environ. Sci. 2014; 5(1):245-254
30. Corradini M G, Wang Yan Lavinia, Le An et al. Identifying and selecting edible luminescent probes as sensors of food quality. AIMS Biophysics. 2016; 3(2):319-339. doi: 10.3934/ biophy.2016.2.319.
31. Baltazar P, Hernandez-Sanches N, Diezma B and Lleo L. Development of Rapid Extra Virgin Olive Oil Quality Assesment Procedures Based on Spectroscopic Technoloques. Agronomy. 2020; 10:41-56. doi: 10.3390/agronomy 10010041.
32. Saleem M, Ahmad N. Fluorescence Spectroscopy Based Characterization of Flaxseed Oil. J. Fluorescence. 2025; 35:2441–2448. https://doi.org/10.1007/s10895-024-03684-y
33. Kovalyshyn S, Myagkota S, Ptashnyk V et al. Investigation of the effect of pre-sowing electrical stimulation of winter rapeseed on its spectal-luminescent properties. Electrotechnical Review. 2022; 1:79-83. https://doi/10.15199/48.2022.01.13.
34. Mohammad E, Khosroshahi. Effect of Temperature on Optical Properties of Vegetable Oils. Optics and Photonics Journal. 2018; 8:247-263. doi: 10. 4236/opj. 2018.87021
35. Minkowski M. Evaluation of the profile and content of chlorophyll pigments and acidity in selected cold pressed oils. Polish Journal of Natural Sciences. 2022; 37(2):263-276.). DOI: 10.31648/pjns.7828
2. Zarrouk A, Martine L, Gregoirу S. еt al. Lizard Profile of Fatty Acids, Tocopherols, Photosterols and Polypherols in Mediterranean Oils (Argan Oils, Olive Oils, Milk Thistle Seed Oils and Nigella Seed Oils) and Evaluation of their Antioxidant and Cytoprotective Activities. Current Pharmaceutical Design. 2019; 25(15):1791-1805. DOI: 10.2174/1381612825666190705192902
3. Abenavoli L, Izzo AA, Milie N et al. Milk thistle (Silybum marianum): A concise overview on its chemistry, pharmacological, and nutraceutical uses in liver diseases. Phytotherapy Research. 2018; 32(11):2202-2013. DOI: 10.1002/ptr.6171
4. Nasrollahi I, Talebi E, Nemati Z. Study on Silybum marianum Seed trough Fatty Acids Comparison, Peroxide Tests, Refractive Index and Oil Perentage. Pharmacognosy Journal. 2016; 8(6):595-597. DOI:10.5530/pj.2016.6.13
5. Simakhina GO, Naumenko NV. Nutrition as the main factor in maintaining the state of health of the population. Problems of aging and longevity. 2016;25(2):204-214 (in Ukrainian)
6. Pereira H, Barreira L, Figueiredo F. et al. Polyunsaturated Fatty Acids of Marine Macroalgae: Potential for Nutritional and Pharmaceitical Applications. Marine Drugs. 2012; 10(12):1920-1935. doi: https://doi.org/10.3390/md10091920
7. Shevchuk RS, Sukach OM. [Conical crusher of oilseeds]. Ukraine patent UA 71294. 2012 Jul 10.
8. Shevchuk RS, Myahkota SV, Sukach OM. [Device in the field of pressing technology]. Ukraine patent UA 147961. 2021 Jun 23.
9. Cert A, Moreda W, Perez-Camino MC. Chromatographic analysis of minor constituents in vegetable oils. J. Chromatogr A. 2000; 881:131-148. doi: 10.1016/s0021-9673(00)00389-7
10. Morin JF, Lees M. Food Integrity Handbook. A Guide to Food Authenticity Issues and Analytical Solutions. France: Eurofins Analytics France; 2018.
11. Sikorska E, Khmelinskii IV, Sikorski M et al. Fluorescence Spectroscopy in Monitoring of Extra Virgin Olive Oil During Storage. International Journal of Food Science and Technology. 2008; 43(1):52-61. https://doi.org/10.1111/j.1365-2621.2006.01384.x
12. Mei L, McClements DJ, Wu J, Decker EA. Iron-catalyzed lipid oxidation in emulsions as affected by surfactant, pH, and NaCl. Food Chemistry. 1998; 61(3):307-312. https://doi.org/10.1016/S0308-8146(97)00058-7
13. Dupuy N, Le Dreau Y, Ollivier D. et al. Origin of French Virgin Olive Oil Registered Designation of Origins Predicted by Chemometric Analysis Synchronous Excitation-Emission Fluorescence Spectra. Journal of Agricultural and Food Chemistry. 2005; 53(24):9361-9368. https://doi.org/10.1021/jf051716m
14. Myagkota S, Shevchuk R, Sukach O et al. Spectral and Luminescent Characteristigs of Linseed Oils of Different Prehistory. J. of Fluorescence. 2022; 32:1991-1998. https://doi.org/10.1007/s10895-022-02993-4
15. Zandomeneghi M, Carbonaro L and Caffarata C. Fluorescence of Vegetable Oils: Olive Oils. Journal of Agricultural and Food Chemistry. 2005; 53(3):759-766. https://doi.org/10.1021/jf048742p
16. Berto BM, Garcia RKA, Fernandss GD et al. Linseed oil: Characterization and study of its oxidative degradation. Grasas Y Aceites. 2020; 71(1):337. https://doi.org/10.3989/gya.1059182
17. Poulli KI, Mousdis GA, Gergiou CA. Monitoring Olive Oil Oxidation Under Thermal and UV Stress Through Synchronous Fluorescence Spectroscopy and Classical Assays. Food Chemistry. 2009; 117(3):499-503. DOI: 10.1016/j.foodchem.2009.04.024
18. Yvon Gilbert Mbesse Kongbonga, Hassen Ghalila, Marthe Boyomo Onana et al. Characterization of Vegetable Oils by Fluorescence Spectroscopy. Food and Nutrition Sciences. 2011; 2:692-699. DOI: 10.4236/fns.2011.27095
19. Myagkota S, Shevchuk R, Sukach O et al. Time dependencies of the spectral-luminescent properties of linseed oils. Journal of Physical Studies. 2024; 28(3):3801(7). DOI: https://doi.org/10.30970/jps.28.3801
20. Sikorska E, Khmelinskii I V, Sikorski M. Analysis of olive oil by fluorescence Spectroscopy: Methods and applications. In: Boskou D (ed) Olive Oil-Constituents, Quality, Health Properties and Bioconversions [Internet]. 2012 Feb [about pp26.]. DOI: 10.5772/30676
21. Guzman E, Baeten V, Piezna IAF, Garzia-Mesa IA. Evaluation of the overall quality of olive oil using fluorescence spectroscopy. Food Chem. 2015; 173:927-934. https://doi.org/10.1016/j.foodchem.2014.10.041
22. Mishra P, Lleo L, Cuadrado, T et al. Oring oxidation changes in commercial extra virgin olive oils with fluorescence spectroscopy-based prototype. European Food Research and Technology. 2018; 244:565-575. https://doi.org/10.1007/s00217-017-2984-1
23. Sikorska E, Wojcicki K, Kozak W et al. Front-face Fluorescence Spectroscopy and Chemometrics for Quality Control of Cold-Pressed Rapeseed Oil During Storage. Foods. 2019; 8:665-680. https://doi.org/10.3390/foods8120665
24. Lobo-Prieto A, Tena N, Aparicio-Ruiz R et al. Monitoring Virgin Olive Oil Shelf-Life by Fluorescence Spectroscopy and Sensory Characteristics: A Multidimensional Stady Carried Out under Simulated Market Conditions. Food. 2020; 9:1846-1866. https://doi.org/10.3390/foods9121846
25. Silva V D, Conceicao J N, Oliveira I P et al. Oxidative Stability of Baru (Dipteryx alata Vogel) Oil Monitored by Fluorescence and Absorption Spectroscopy. J. Spectroscopy. 2015; 803705(2):1 DOI: 10.1155/2015/803705
26. Kyriakidis NB, Skarcalis P. Fluorescence Spectra Measurement of Olive Oil and Other Vegetable Oils. Journal of AOAC International. 2000; 83(6):1435-1439. DOI: 10.1093/jaoac/83.6.1435
27. Bahl JR, Bansal RP, Richa Goel et al. Properties of the seed oil of a dwarf cultivar of the pharmaceutical silymarin producing plant Silybum marianum (L.). Gaertn. Developed in India. Indian Journal of Natural Products and Resources. 2015; 6(2):127-133.
28. Nykter M, Kymalanen H-R Gates F. Quality characteristics of edible linseed oil. Agricultural and Food Science. 2006; 15:402-4013. https://doi.org/10.2137/145960606780061443
29. Nierat T. Temperature and storage age-dependence of olive oil viscosity in different location in Palestine. J. Mater. Environ. Sci. 2014; 5(1):245-254
30. Corradini M G, Wang Yan Lavinia, Le An et al. Identifying and selecting edible luminescent probes as sensors of food quality. AIMS Biophysics. 2016; 3(2):319-339. doi: 10.3934/ biophy.2016.2.319.
31. Baltazar P, Hernandez-Sanches N, Diezma B and Lleo L. Development of Rapid Extra Virgin Olive Oil Quality Assesment Procedures Based on Spectroscopic Technoloques. Agronomy. 2020; 10:41-56. doi: 10.3390/agronomy 10010041.
32. Saleem M, Ahmad N. Fluorescence Spectroscopy Based Characterization of Flaxseed Oil. J. Fluorescence. 2025; 35:2441–2448. https://doi.org/10.1007/s10895-024-03684-y
33. Kovalyshyn S, Myagkota S, Ptashnyk V et al. Investigation of the effect of pre-sowing electrical stimulation of winter rapeseed on its spectal-luminescent properties. Electrotechnical Review. 2022; 1:79-83. https://doi/10.15199/48.2022.01.13.
34. Mohammad E, Khosroshahi. Effect of Temperature on Optical Properties of Vegetable Oils. Optics and Photonics Journal. 2018; 8:247-263. doi: 10. 4236/opj. 2018.87021
35. Minkowski M. Evaluation of the profile and content of chlorophyll pigments and acidity in selected cold pressed oils. Polish Journal of Natural Sciences. 2022; 37(2):263-276.). DOI: 10.31648/pjns.7828