Spectral and Luminescence Properties of Linseed Oils of Different Prehistory

The spectral and luminescence properties of linseed oils with different background have been studied. High informativity of oil fluorophores (phenols, tocopherols, polyunsaturated fatty acids, vitamins, pigments) as to their native state depending on the influence of various destructive factors: ext...

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Bibliographic Details
Published in:Journal of fluorescence 2022-11, Vol.32 (6), p.1991-1998
Main Authors: Myagkota, Stepan, Shevchuk, Roman, Sukach, Oleg, Pushak, Andriy, Malyi, Taras, Fulmes, Mykhailo
Format: Article
Language:English
Subjects:
Analytical Chemistry
Biochemistry
Biological and Medical Physics
Biomedical and Life Sciences
Biomedicine
Biophysics
Biotechnology
Carotene
Chemical compounds
Chlorophyll
Excitation spectra
Fatty acids
Fish oils
Fluorescence
Linseed oil
Luminescence
Optical properties
Oxidation
Phenols
Pigments
Sunlight
Tocopherol
Vitamins
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Summary:The spectral and luminescence properties of linseed oils with different background have been studied. High informativity of oil fluorophores (phenols, tocopherols, polyunsaturated fatty acids, vitamins, pigments) as to their native state depending on the influence of various destructive factors: extended storage period of oil (three years), exposure to sunlight for 50 h and contact with temperatures in the range of 60 ºC > t > 46 ºC was registered. It was revealed that: Exposure of linseed oil to sunlight for 50 h and contact with temperatures 60 ºC > t > 46 ºC during the process of oil extraction don’t lead to visible changes in the structures of their luminescence spectra and luminescence excitation spectra. Long storage period of oil (> 3 years) leads to: decomposition of phenols, tocopherols, polyunsaturated fatty acids (linoleic, linolenic, arachidonic), vitamins (B 2 , E, carotene), accompanied by the appearance of emission bands with maxima λ max = 350, 370, 390, 425, 440, 470, 520 nm, which are attributed to the products of their oxidation, increase of their luminescence intensity and changes in the structure of the luminescence excitation spectra of fluorophores: phenols, tocopherols, polyunsaturated fatty acids (linoleic, linolenic, arachidonic) and vitamins (B 2 , E, carotene); decrease in the intensity of the luminescence bands of phenol, tocopherol, carotene and chlorophyll pigment.
ISSN:1053-0509
1573-4994
DOI:10.1007/s10895-022-02993-4