Document Detail

Application of fluorescence spectroscopy in the evaluation of light-induced oxidation in cheese.
MedLine Citation:
PMID:  16366684     Owner:  NLM     Status:  MEDLINE    
Light-induced oxidation of semihard cheese has been evaluated by fluorescence spectroscopy. The cheese was packaged in two packaging materials and exposed to different storage conditions, which included light/dark storage, oxygen availability, and storage time (0, 4, 7, 14, 21, 42, 70, or 84 days). Fluorescence excitation-emission matrices (EEM) were analyzed by PARAFAC, which gave an estimation of the pure excitation and emission spectra of the fluorophores and the concentrations of these. This analysis showed the presence of components such as tryptophan, tyrosine, vitamin A, fluorescent oxidation products, and riboflavin. Effects of packaging material, light or dark storage, and storage time were seen. However, there was no effect of the oxygen availability on the fluorescence measurements. The score values obtained by the PARAFAC models and chemical and physical measurements were analyzed together by principal component analysis (PCA). The loadings showed a separation of the variables into three groups; the first group was related to oxidation, the second group was related to the degradation of both riboflavin and vitamin A, and the third group was linked to the protein structure.
Charlotte M Andersen; Mette Vishart; Vibeke K Holm
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  53     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2005 Dec 
Date Detail:
Created Date:  2005-12-21     Completed Date:  2006-02-03     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  9985-92     Citation Subset:  IM    
Quality and Technology, Department of Food Science, The Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
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MeSH Terms
Cheese / analysis*,  radiation effects*
Chemistry, Physical
Food Packaging
Physicochemical Phenomena
Principal Component Analysis
Spectrometry, Fluorescence

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