23 April 2017 Photo- and thermal degradation of olive oil measured using an optical fibre smartphone spectrofluorimeter
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Proceedings Volume 10323, 25th International Conference on Optical Fiber Sensors; 1032310 (2017) https://doi.org/10.1117/12.2265580
Event: 25th International Conference on Optical Fiber Sensors, 2017, Jeju, Korea, Republic of
Abstract
Degradation of olive oil under light and heat are analysed using an optical fibre based low-cost portable smartphone spectrofluorimeter. Visible fluorescence bands associated with phenolic acids, vitamins and chlorophyll centred at λ ∼ 452, 525 and 670 nm respectively are generated using near-UV excitation (LED λex ∼ 370 nm), of extra virgin olive oil are degraded more likely than refined olive oil under light and heat exposure. Packaging is shown to be critical when assessing the origin of degradation.
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Md Arafat Hossain, Md Arafat Hossain, John Canning, John Canning, Kevin Cook, Kevin Cook, Sandra Ast, Sandra Ast, Abbas Jamalipour, Abbas Jamalipour, } "Photo- and thermal degradation of olive oil measured using an optical fibre smartphone spectrofluorimeter", Proc. SPIE 10323, 25th International Conference on Optical Fiber Sensors, 1032310 (23 April 2017); doi: 10.1117/12.2265580; https://doi.org/10.1117/12.2265580
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