Photo- and thermal degradation of olive oil measured using an optical fibre smartphone spectrofluorimeter

Md Arafat Hossain; John Canning; Kevin Cook; Sandra Ast; Abbas Jamalipour

doi:10.1117/12.2265580

23 April 2017 Photo- and thermal degradation of olive oil measured using an optical fibre smartphone spectrofluorimeter

Md Arafat Hossain, John Canning, Kevin Cook, Sandra Ast, Abbas Jamalipour

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 λ_ex ∼ 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.

Citation Download Citation

Md Arafat Hossain, John Canning, Kevin Cook, Sandra Ast, and 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); https://doi.org/10.1117/12.2265580

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