Vol. 32 No. 1 (2018)
Short note

Monitoring in real time the changes in VOCS emission in sunflower and extra virgin olive oil upon heating by PTR-TOF-MS

Leonardo Sabbatini
Dipartimento di Scienze delle Produzioni Agroalimentari e dell'Ambiente, Università degli Studi di Firenze, Viale delle Idee, 30, 50019 Sesto Fiorentino (FI)
Cosimo Taiti
Dipartimento di Scienze delle Produzioni Agroalimentari e dell'Ambiente, Università degli Studi di Firenze, Viale delle Idee, 30, 50019 Sesto Fiorentino (FI)
Mirvat Redwan
Dipartimento di Scienze delle Produzioni Agroalimentari e dell'Ambiente, Università degli Studi di Firenze, Viale delle Idee, 30, 50019 Sesto Fiorentino (FI)
Elisa Azzarello
Dipartimento di Scienze delle Produzioni Agroalimentari e dell'Ambiente, Università degli Studi di Firenze, Viale delle Idee, 30, 50019 Sesto Fiorentino (FI)
Elettra Marone
Facoltà di Bioscienze e Tecnologie Agroalimentari e Ambientali, Università degli Studi di Teramo, Via R. Balzarini, 1, 64100 Teramo
Stefano Mancuso
Dipartimento di Scienze delle Produzioni Agroalimentari e dell'Ambiente, Università degli Studi di Firenze, Viale delle Idee, 30, 50019 Sesto Fiorentino (FI)

Published 2018-03-23

Keywords

  • Proton Transfer Reaction Time-of-Flight Mass Spectrometer,
  • protonated masses,
  • temperature,
  • vegetable oils

How to Cite

Sabbatini, L., Taiti, C., Redwan, M., Azzarello, E., Marone, E., & Mancuso, S. (2018). Monitoring in real time the changes in VOCS emission in sunflower and extra virgin olive oil upon heating by PTR-TOF-MS. Advances in Horticultural Science, 32(1), 149–153. https://doi.org/10.13128/ahs-22846

Abstract

In this work the emission of volatile organic compounds (VOCs) upon the heating process of an extra virgin olive oil (EVOO) and a high oleic sunflower oil (SFO) was evaluated in real time by spectrometry. Two tests were carried out, in the first VOCs emitted from both kinds of oil were measured at room temperatures (not heated, NH) and at 180°C; in the second test, VOCs emission for selected masses were monitored under increasing temperatures over time: at room temperature not heated oils (NH), 60, 90, 120, 150, and 180°C, respectively. The spectra were acquired using a Proton Transfer Reaction Time of Flight Mass Spectrometer (PTR-ToF-MS). The total VOCs emission increased at 180°C, determined both by the rise of the amount of compounds present in the NH samples and by the formation of new masses generated by oxidative chemical reaction from triglycerides and fatty acids. From the set of results it is evident that a good control of the temperatures can be useful in reducing the quantities of masses potentially harmful to health in human food.

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