Fluorescence Spectra Measurement of Olive Oil and Other Vegetable Oils

Abstract

Fluorescence spectra of some common vegetable oils, including olive oil, olive residue oil, refined olive oil, corn oil, soybean oil, sunflower oil, and cotton oil, were examined in their natural state, with a wavelength of 360 nm used as excitation radiation. All oils studied, except extra virgin olive oil, exhibited a strong fluorescence band at 430–450 nm. Extra virgin olive oil gave a different by interesting fluorescence spectrum, composed of 3 bands: one low intensity doublet at 440 and 455 nm, one strong at 525 nm, and one of medium intensity at 681 nm. The band at 681 nm was identified as the chlorophyll band. The band at 525 nm was at least partly derived from vitamin E. The low intensity doublet at 440 and 455 nm correlated with the absorption intensity at 232 and 270 nm of olive oil. The measurements of these fluorescence spectra were quick (about 5 min) and easy and could possibly be used for authentification of virgin olive oil.

A New Chemiluminescence Method for Detecting Lipid Peroxides in Vegetable Oils

“…2 and 4) is probably the result of the reaction between radicals after HOaddition. Molecules formed in an electronic excited state (L = O * ) interacted with the fluorescence molecules present in low concentration in the oils [32][33][34][35][36][37]. As a result, various levels of CL were observed in non-oxidized oils.…”

The First Identification of the Uniqueness and Authentication of Maltese Extra Virgin Olive Oil Using 3D-Fluorescence Spectroscopy Coupled with Multi-Way Data Analysis

“…For each PARAFAC model, it was determined that the convergence criteria with respect to tolerance criteria were met. The optimum number of components was determined by building 10 PARAFAC models, each having a different number of components (1)(2)(3)(4)(5)(6)(7)(8)(9)(10), and the optimum model was determined using split-half analysis. Each PARAFAC model was replicated ten-fold, in order to ascertain true convergence.…”

“…For DN-PLS analysis the data were prepared in a similar fashion as for PARAFAC; however, only the regions between 270 and 510 nm (excitation) and 290 and 575 nm (emission) were used. The optimum number of components was determined by building 15 DN-PLS models, each having a different number of components (1)(2)(3)(4)(5)(6)(7)(8)(9)(10)(11)(12)(13)(14)(15), and the optimum model was determined using the prediction accuracy and RMSE error of both the calibration and validation models. Validation of the model was carried out using Venetian blinds cross-validation, which selects every sth sample from the data by making s data splits such that all samples are left out exactly once (s = 3).…”

“…Synchronous excitation-emission fluorescence spectroscopy (SEEFS), along with 3D-fluorescence spectroscopy, is nowadays accepted to be more suitable for the analysis of complex multi-component samples than conventional fluorescence spectroscopy. The application of the multicomponent fluorescent systems initially proposed by Lloyd [1] have been successfully employed in the characterization and discrimination of edible oils [2][3][4] and between different categories of olive oil [5]. Moreover, the application of multicomponent fluorescence spectroscopy has also been extended to the detection of adulterants present in virgin olive oil [6,7], in the determination of the extent of oxidation in olive oil [8], and in the determination of phenolic compounds and antioxidants in olive oils under different irrigation treatments [9].…”

Use of 1‐acetoxypinoresinol to authenticate Picual olive oils

“…Although fluorescence detection offers some major advantages over UV detection in terms of enhanced selectivity and sensitivity, not all the phenolic compounds found in food fluoresce (Lee, 2000). The ability of olive oil to emit fluorescence has been proposed as a method to identify this oil from other vegetable oils (Kyriakidis & Skarkalis, 2000), analysis of phenolic compounds in olive fruit by using fluorescence detection has also been reported (Ryan et al ., 1999), but there is only one paper reporting the analysis of some cinnamic acids in olive oils (Cartoni et al ., 2000).…”