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Article Dans Une Revue LWT - Food Science and Technology Année : 2020

Utilization of front-face fluorescence spectroscopy for monitoring lipid oxidation during Lebanese Qishta aging

Résumé

Front-face fluorescence spectroscopy technique coupled with chemometric tools was used for predicting the freshness state of a Lebanese dairy product called Qishta, stored up to 20 days. Acid, peroxide and thiobarbituric acid reactive substances (TBARS) values reached no more than 0.93 mg NaOH g−1 fat, 6.22 meq O2 Kg−1 fat, and 0.0313 mg malonaldehyde (MA) kg−1 sample, respectively, throughout the investigated storage time. In parallel, fluorescence emission spectra of tryptophan and riboflavin, and fluorescence excitation spectra of vitamin A were recorded and showed the highest fluorescence intensity for the Qishta samples aged of 20 days and the lowest intensity for the fresh ones. The primary and secondary indicators of lipid oxidation showed that Qishta can be stored for 20 days without any alteration despite the increase in the TBARS after 16 days of storage. Principal component analysis (PCA) applied on riboflavin emission spectra allowed better discrimination between Qishta samples with a clear distinction of those aged 20 days while some overlapping was noticed between samples aged below 16 days. A high correlation (R2 = 0.923) was observed between the peroxide value and the intensity of the riboflavin fluorescence recorded at 460 nm.
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hal-03048978 , version 1 (16-06-2022)

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Mustapha Najib, Eliot Botosoa, Walid Hallab, Karim Hallab, Zaher Hallab, et al.. Utilization of front-face fluorescence spectroscopy for monitoring lipid oxidation during Lebanese Qishta aging. LWT - Food Science and Technology, 2020, LWT, 130, pp.109693. ⟨10.1016/j.lwt.2020.109693⟩. ⟨hal-03048978⟩
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