Jihan Marouf Turkey Abu Snouber

82 Pages·2016·2.51 MB·English

An-Najah National University
Faculty of Graduate Studies

Analysis of Palestinian Olive Oil of Different Storage
Ages by Fluorescence Spectroscopy Technique

By
Jihan Marouf Turkey Abu Snouber

Supervisor
Prof. Issam RashidAbdelraziq

Co-Supervisor
Dr. Mohammed Abu-Jafar

This Thesis is Submitted in Partial Fulfillment of Requirements for the
Degree of Master of Physics, Faculty of Graduate Studies, An-Najah
National University- Nablus, Palestine
2016

III
Dedication
This thesis is dedicated to my husband Mr. Omar Abu Subha, my
children, my parents, my sisters and brothers, with love and respect.
IV
Acknowledgements
I would like to express my sincere appreciation to my supervisor Prof. Dr.
Issam Rashid Abdelraziq for his guidance, support and continual
encouragement. I will always be thankful for his wisdom and knowledge; it
has been an honor to work with him. I would like to thank my co-supervisor
Dr. Mohammed Abu-Jafar for his cooperation and valuable suggestions
which helped me to complete this work.
Special thanks are addressed to Chemistry Department: Dr. Ahed Zyoud and
Prof. Hikmat Hilal for their cooperation and help in the success of this work.
My thanks will be extended to the members working in the Chemistry
Department laboratories: Mr. Nafeth Dewikat for his help and support.

VI
List of Contents
Dedication ................................................................................................ III
Acknowledgements .................................................................................. IV
Declaration ................................................................................................ V
List of Contents ........................................................................................ VI
List of Tables ........................................................................................ VIII
List of Figures .......................................................................................... IX
List of Abbreviation ................................................................................. XI
Abstract ................................................................................................... XII
Chapter One ............................................................................................... 1
Introduction ................................................................................................ 1
1.1 Olive Oil............................................................................................ 1
1.2 Previous Studies ................................................................................ 2
1.3 Objectives of the Study ..................................................................... 6
Chapter Two ............................................................................................... 8
Theory ........................................................................................................ 8
2.1 Olive Oil............................................................................................ 8
2.1.1 Olive Oil Structure ...................................................................... 8
2.2 Fluorescence ...................................................................................... 8
2.2.1 Properties and Principles ........................................................... 12
2.2.2 UV-VIS-NIR Spectrophotometry .............................................. 13
2.2.3 Chromophores ........................................................................... 14
2.3 Viscosity ......................................................................................... 15
2.4 Refractive Index .............................................................................. 18
2.5 Acidity ............................................................................................ 19
2.6 Mass Density ................................................................................... 19
Chapter Three ........................................................................................... 21
Methodology ............................................................................................ 21
VII
3.1 Experimental Apparatus .................................................................. 21
3.1.1 Emission Spectra Apparatus ...................................................... 21
3.1.2 Absorption Spectra Apparatus ................................................... 23
3.1.3 Fluorescent Components Table of Olive Oil .............................. 25
3.1.4 Viscosity Apparatus .................................................................. 27
3.1.5 Refractive Index Apparatus ....................................................... 27
3.1.6 Acidity Measurement ................................................................ 28
3.1.7 Mass Density Apparatus ............................................................ 29
3.1.8 Temperature Apparatus ............................................................. 30
3.1.9 Mass Apparatus ............................................................................... 30
Chapter Four ............................................................................................ 32
Results and Analysis ................................................................................ 32
4.1 Emission Wavelength Results ......................................................... 32
4.2 Absorption Wavelength Results ...................................................... 40
4.3 Physical Properties .......................................................................... 47
4.3.1 Viscosity Results .......................................................................... 47
4.3.2 Refractive Index Results ............................................................ 49
4.3.3 Acidity Results .......................................................................... 50
4.3.4 Mass Density Results ................................................................ 52
Chapter Five ............................................................................................. 55
Discussion and Conclusion ....................................................................... 55
5.1 Discussion and Conclusion .............................................................. 55
5.2 Recommendations ........................................................................... 58
References ................................................................................................ 59
صخلملا ........................................................................................................ ب
VIII
List of Tables
Table (1. 1): Samples of different storage ages (years) of Palestinian olive
oil ........................................................................................ 7
Table (3. 1): Fluorescent components (Chlorophylls) of olive oil ............. 25
Table (3. 2): Fluorescent components (phenolic) of olive oil .................... 26
Table (3. 3): Fluorescent components (Vitamin E) of olive oil ................. 26
Table (3. 4): Classification of olive oil according to FFA% ...................... 29

Table (4. 1): The measured intensities of some emission wavelengths of olive
oil samples of Allar (S ) ..................................................... 33
1
Table (4. 2): The measured intensities of some emission wavelengths of olive
oil samples of Saida (S ) .................................................... 34
2
Table (4. 3): The measured intensities of some emission wavelengths of olive
oil samples of Yasid (S ) .................................................... 36
3
Table (4. 4): The measured intensities of some emission wavelengths of olive
oil samples of Allar (S ), Saida (S ) and Yasid (S ) of 3 years
1 2 3
storage age ......................................................................... 39
Table (4. 5): Fluorescent components of olive oil with their absorption
wavelengths ....................................................................... 41
Table (4.6): The measured absorbances of some absorption wavelengths of
olive oil samples of Allar (S ) ............................................ 42
1
Table (4.7): The measured absorbances of some absorption wavelengths of
olive oil samples of Saida (S )............................................ 43
2
Table (4.8): The measured absorbances of some absorption wavelengths of
olive oil samples of Yasid (S ) ........................................... 45
3
Table (4. 9): The measured viscosities of olive oil samples ...................... 48
Table (4. 10): The measured refractive indices of olive oil samples ......... 49
Table (4. 11): The measured acidities of olive oil samples ....................... 51
Table (4. 12): The measured mass densities of olive oil samples .............. 53
IX
List of Figures
Figure (2. 1): Structure of olive oil (triglyceride), R1, R2 and R3 are alkyl
groups .................................................................................. 8
Figure (2. 2): Jablonski Energy Diagram (Meur, 2010) ............................ 10
Figure (2. 3): Molecular orbital diagram representing the electronic

transitions .......................................................................... 10
Figure (2. 4): Substituents effects on a chromophore ................................ 15
Figure (3. 1): Luminescence Spectrometer LS50B ................................... 22
Figure (3. 2): UV-VIS-NIR Scanning Spectrophotometer UV-3101PC .... 23
Figure (3. 3): Digital Rotational Viscometer............................................. 27
Figure (3. 4): Digital Refractometer ......................................................... 28
Figure (3. 5): Pycnometer ......................................................................... 30
Figure (3. 6): Digital Prima Long Thermometer ....................................... 30
Figure (3. 7): Analytical balance .............................................................. 31

Figure (4. 1): The emission spectra of olive oil samples of Allar (S ) at room
1
temperature at different storage ages (3 and 5 years storage
age) (λex. = 295 nm) ...................................................... 32
Figure (4. 2): The emission spectra of olive oil samples of Saida (S ) at room
2
temperature at different storage ages (0, 1, 3, 5 and 7 years
storage age) (λex. = 295 nm) ............................................ 34
Figure (4. 3): The emission spectra of olive oil samples of Yasid (S ) at room
3
temperature at different storage ages (3, 4, 5 and 8 years
storage age) (λ ex. = 295 nm) ........................................... 35
Figure (4. 4): The component of -tocopherol in olive oil samples of Saida
(S ) as a function of storage age ....................................... 37
2
Figure (4. 5): The emission spectra of olive oil samples of Allar (S ), Saida
1
(S ) and Yasid (S ) at room temperature of 3 years storage
2 3
ages ................................................................................ 38
Figure (4. 6): The absorption spectra of olive oil samples of Allar (S ) at
1
25oC at different storage ages (3 and 5 years) .................... 40
Figure (4. 7): The absorption spectra of olive oil samples of Saida (S ) at
2
25oC at different storage ages (3 and 5 years) .................... 43
Figure (4. 8): The absorption spectra of olive oil samples of Yasid (S ) at
3
25oC at different storage ages (3and 5 years)..................... 45
X
Figure (4. 9): The absorption spectra of olive oil samples of Allar (S )
1
(3years storage age) at different temperatures ................... 47
Figure (4. 10): The measured values of viscosity of olive oil samples of
region S at different storage ages at 25oC ...................... 48
2
Figure (4. 11): The measured values of refractive index of olive oil samples
of Saida (S ) as a function of storage age at 25oC .............. 50
2
Figure (4. 12): The measured values of acidity of olive oil samples of Saida
(S ) at different storage ages at 25oC ................................ 52
2
Figure (4. 13): The measured values of mass density of olive oil samples of
Saida (S ) as a function of storage age at 25oC ................. 53
2