https://doi.org/10.4081/jae.2018.877

A preliminary study on the potential of front face fluorescence spectroscopy for Italian mono-cultivar extra virgin olive oil discrimination

Vol. 50 No. 1 (2019)
Published: 22 October 2018
Spectroscopy, fluorescence, olive oil, optical properties, monocultivar.
Abstract Views: 1313
PDF: 792
HTML: 60
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.

Authors

Dimas Firmanda Al Riza
Laboratory of Biosensing Engineering, Graduate School of Agriculture, Kyoto University, Kyoto, Japan; Department of Agricultural Engineering, Faculty of Agricultural Technology, University of Brawijaya, Malang, Indonesia.
Naoshi Kondo
Laboratory of Biosensing Engineering, Graduate School of Agriculture, Kyoto University, Kyoto, Japan.
Pasquale Catalano
Department of Agriculture, Environment, and Food, University of Molise, Campobasso, Italy.
Ferruccio Giametta
ferruccio.giametta@unimol.it
http://orcid.org/0000-0003-0825-2942
Laboratory of Biosensing Engineering, Graduate School of Agriculture, Kyoto University, Kyoto, Japan; Department of Agriculture, Environment, and Food, University of Molise, Campobasso, Italy.

Front-face fluorescence method has been used to obtain fluorescence excitation emission matrix (EEM) characteristic of various Italian monocultivar extra virgin olive oil (EVOO), Mixed EVOO, and lower grade virgin olive oil. Specific region of EEM has been explored using principle component analysis. It was found that EEM region of excitation 250-400 and emission 280-620 nm could be used to discriminate each sample type of different cultivar, mixed sample, and virgin olive oil sample. The important fluorescence peaks for the discrimination belong to unique combination of tocopherols, tocotrienols, phenolic compounds, oxidation products, and vitamin E. These results show that frontface fluorescence EEM spectroscopy has a potential to be used for monocultivar EVOO discrimination.

Dimensions

Altmetric

PlumX Metrics

Downloads

Download data is not yet available.

Citations

Crossref
Scopus
Google Scholar
Europe PMC

How to Cite

Al Riza, D. F. (2018) “A preliminary study on the potential of front face fluorescence spectroscopy for Italian mono-cultivar extra virgin olive oil discrimination”, Journal of Agricultural Engineering, 50(1), pp. 5–11. doi: 10.4081/jae.2018.877.

PAGEPress has chosen to apply the Creative Commons Attribution NonCommercial 4.0 International License (CC BY-NC 4.0) to all manuscripts to be published.


Similar Articles

<< < 6 7 8 9 10 11 12 13 14 15 > >> 

You may also start an advanced similarity search for this article.