title: 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.
authors: Agricultural University of Athens, Department of Food Science and Technology, Greece.
authors: N B
authors: NB
authors: Kyriakidis
authors: P
authors: P
authors: Skarkalis
mesh_terms: D000069463:Olive Oil; D010084:Oxidation-Reduction; D010545:Peroxides / Q000032:analysis; D010938:Plant Oils / Q000737:chemistry*; D012997:Solvents; D013050:Spectrometry, Fluorescence; D013056:Spectrophotometry, Ultraviolet
chemical_list: D000069463:Olive Oil; D010545:Peroxides; D010938:Plant Oils; D012997:Solvents