Monitoring the shelf-life and oxidative stability of olive oils by microESR forced oxidation assay

Find out extra at aocs.org/webinar

The webinar will focal point on the oxidation procedure in olive oils, with explicit consideration on number one and secondary oxidation parameters. The problem is to research the correlations of those parameters (specifically, peroxide values, OSI Time, and UV spectrophotometric extinction coefficients) with the knowledge accumulated by microESR research. The audio system will provide an ordinary working process used for the microESR research of olive oils and give an explanation for the use of the device. Thanks to forced oxidation kinetics performed by this device, it’s conceivable to procure a number of parameters, every of which may also be helpful in comparing the oxidative state and the resistance to oxidation of vegetable oils. The audio system will provide graphs got on virgin olive oils to give an explanation for those parameters intimately, and they’re going to display a video of the research carried out in a lab.

Learning Objectives

Learn the best way to practice microESR forced oxidation assay for the high quality keep watch over of olive oils, in particular the oxidation procedure.

Gain wisdom of the usual working process helpful for tracking the oxidative standing of olive oils by microESR forced oxidation assay.

Build figuring out of the knowledge got from microESR by listening to clarification and interpretation of such knowledge.

Presenters:
Tullia Gallina Toschi, Full Professor, Department of Agricultural and Food Sciences, Alma Mater Studiorum – University of Bologna
David Barr, Product supervisor – AIC (Applied, industrial & Clinical MR Market Division – Bruker BioSpin. Corp.)

Presenter Bios:

Professor Tullia Gallina Toschi coordinates the analysis team of instrumental and sensory Food analyses in the Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna. Her analysis actions focal point on leading edge analytical strategies for verifying the authenticity of meals, with a selected passion in oils and fat, together with extra virgin olive oils.

Dr. David Barr earned a Ph.D. in the Department of Chemistry and Biochemistry from Utah State University in 1994. From there, he moved to North Carolina to paintings at NIEHS in the laboratory of Dr. Ronald Mason and specialised on research of unfastened radical chemistry the usage of Electron Spin Resonance (ESR). He joined Bruker BioSpin in 1996 as an ESR software scientist and has remained with Bruker since. He now could be the benchtop ESR product supervisor (Applied, industrial and Clinical Division of Bruker BioSpin). His primary focal point is on product construction and the switch of ESR how one can industrial software.

Subscribe to Channel:

This video by AOCS American Oil Chemists’ Society was once considered 815 and appreciated: 12 occasions

If you favor this video, please support their channel by liking and subscribing.

Subscribe Here

Advertisements
728 90 Baby Wet Wipes Brands Banner Ads 13 - Monitoring the shelf-life and oxidative stability of olive oils by microESR forced oxidation assay

Leave a Comment

Your email address will not be published.

Scroll to Top