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https://doi.org/10.21256/zhaw-29121| Publication type: | Article in scientific journal |
| Type of review: | Peer review (publication) |
| Title: | Resonant Raman spectroscopy of carotenoids in aging of extra virgin olive oil |
| Authors: | Eggertson, Edward Curran Venturini, Francesca |
| et. al: | No |
| DOI: | 10.3390/s23177621 10.21256/zhaw-29121 |
| Published in: | Sensors |
| Volume(Issue): | 23 |
| Issue: | 17 |
| Page(s): | 7621 |
| Issue Date: | 2-Sep-2023 |
| Publisher / Ed. Institution: | MDPI |
| ISSN: | 1424-8220 |
| Language: | English |
| Subjects: | Carotenoid; Fluorescence spectroscopy; Olive oil; Raman spectroscopy; Resonant Raman spectroscopy |
| Subject (DDC): | 530: Physics 572: Biochemistry |
| Abstract: | This work uses resonant Raman spectroscopy (RRS) to investigate changes in carotenoid concentration in extra virgin olive oil (EVOO) as it oxidizes under accelerated thermal aging. Carotenoids are nutritious antioxidants and biomarkers that represent the general quality of olive oil. HPLC is the conventional method used to determine the concentration of carotenoids, but it is expensive, time-consuming, and requires sample handling. A simple optical technique for estimating carotenoid concentration in extra virgin olive oil is, therefore, desirable. This work shows that the normally weak carotenoid signal is strongly amplified when using the resonant Raman technique. The aging and oxidation of EVOO decreases the Raman intensities associated with carotenoids and increases the fluorescence and Raman intensities associated with fatty acids. From these quantities, two Raman intensity ratios are presented as indicators of the effects of aging. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/29121 |
| Related research data: | https://doi.org/10.17632/45v8n4n68c.1 |
| Fulltext version: | Published version |
| License (according to publishing contract): | CC BY 4.0: Attribution 4.0 International |
| Departement: | School of Engineering |
| Organisational Unit: | Institute of Applied Mathematics and Physics (IAMP) |
| Appears in collections: | Publikationen School of Engineering |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 2023_Eggertson-Venturini_RRS-of-carotenoids-in-aging-in-EVOO.pdf | 998.77 kB | Adobe PDF |  View/Open |
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Eggertson, E. C., & Venturini, F. (2023). Resonant Raman spectroscopy of carotenoids in aging of extra virgin olive oil. Sensors, 23(17), 7621. https://doi.org/10.3390/s23177621
Eggertson, E.C. and Venturini, F. (2023) ‘Resonant Raman spectroscopy of carotenoids in aging of extra virgin olive oil’, Sensors, 23(17), p. 7621. Available at: https://doi.org/10.3390/s23177621.
E. C. Eggertson and F. Venturini, “Resonant Raman spectroscopy of carotenoids in aging of extra virgin olive oil,” Sensors, vol. 23, no. 17, p. 7621, Sep. 2023, doi: 10.3390/s23177621.
EGGERTSON, Edward Curran und Francesca VENTURINI, 2023. Resonant Raman spectroscopy of carotenoids in aging of extra virgin olive oil. Sensors. 2 September 2023. Bd. 23, Nr. 17, S. 7621. DOI 10.3390/s23177621
Eggertson, Edward Curran, and Francesca Venturini. 2023. “Resonant Raman Spectroscopy of Carotenoids in Aging of Extra Virgin Olive Oil.” Sensors 23 (17): 7621. https://doi.org/10.3390/s23177621.
Eggertson, Edward Curran, and Francesca Venturini. “Resonant Raman Spectroscopy of Carotenoids in Aging of Extra Virgin Olive Oil.” Sensors, vol. 23, no. 17, Sept. 2023, p. 7621, https://doi.org/10.3390/s23177621.
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