Resonant Raman Spectroscopy of Carotenoids in Aging of Extra Virgin Olive Oil
Edward Curran Eggertson,
Francesca Venturini
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 vir… Show more
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