Bitte benutzen Sie diese Kennung, um auf die Ressource zu verweisen:
https://doi.org/10.21256/zhaw-29121| Publikationstyp: | Beitrag in wissenschaftlicher Zeitschrift |
| Art der Begutachtung: | Peer review (Publikation) |
| Titel: | Resonant Raman spectroscopy of carotenoids in aging of extra virgin olive oil |
| Autor/-in: | Eggertson, Edward Curran Venturini, Francesca |
| et. al: | No |
| DOI: | 10.3390/s23177621 10.21256/zhaw-29121 |
| Erschienen in: | Sensors |
| Band(Heft): | 23 |
| Heft: | 17 |
| Seite(n): | 7621 |
| Erscheinungsdatum: | 2-Sep-2023 |
| Verlag / Hrsg. Institution: | MDPI |
| ISSN: | 1424-8220 |
| Sprache: | Englisch |
| Schlagwörter: | Carotenoid; Fluorescence spectroscopy; Olive oil; Raman spectroscopy; Resonant Raman spectroscopy |
| Fachgebiet (DDC): | 530: Physik 572: Biochemie |
| Zusammenfassung: | 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 virgin olive oil is, therefore, desirable. This work shows that the normally weak carotenoid signal is strongly amplified when using the resonant Raman technique. The aging and oxidation of EVOO decreases the Raman intensities associated with carotenoids and increases the fluorescence and Raman intensities associated with fatty acids. From these quantities, two Raman intensity ratios are presented as indicators of the effects of aging. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/29121 |
| Zugehörige Forschungsdaten: | https://doi.org/10.17632/45v8n4n68c.1 |
| Volltext Version: | Publizierte Version |
| Lizenz (gemäss Verlagsvertrag): | CC BY 4.0: Namensnennung 4.0 International |
| Departement: | School of Engineering |
| Organisationseinheit: | Institut für Angewandte Mathematik und Physik (IAMP) |
| Enthalten in den Sammlungen: | Publikationen School of Engineering |
Dateien zu dieser Ressource:
| Datei | Beschreibung | Größe | Format | |
|---|---|---|---|---|
| 2023_Eggertson-Venturini_RRS-of-carotenoids-in-aging-in-EVOO.pdf | 998.77 kB | Adobe PDF |  Öffnen/Anzeigen |
Zur Langanzeige
Eggertson, E. C., & Venturini, F. (2023). Resonant Raman spectroscopy of carotenoids in aging of extra virgin olive oil. Sensors, 23(17), 7621. https://doi.org/10.3390/s23177621
Eggertson, E.C. and Venturini, F. (2023) ‘Resonant Raman spectroscopy of carotenoids in aging of extra virgin olive oil’, Sensors, 23(17), p. 7621. Available at: https://doi.org/10.3390/s23177621.
E. C. Eggertson and F. Venturini, “Resonant Raman spectroscopy of carotenoids in aging of extra virgin olive oil,” Sensors, vol. 23, no. 17, p. 7621, Sep. 2023, doi: 10.3390/s23177621.
EGGERTSON, Edward Curran und Francesca VENTURINI, 2023. Resonant Raman spectroscopy of carotenoids in aging of extra virgin olive oil. Sensors. 2 September 2023. Bd. 23, Nr. 17, S. 7621. DOI 10.3390/s23177621
Eggertson, Edward Curran, and Francesca Venturini. 2023. “Resonant Raman Spectroscopy of Carotenoids in Aging of Extra Virgin Olive Oil.” Sensors 23 (17): 7621. https://doi.org/10.3390/s23177621.
Eggertson, Edward Curran, and Francesca Venturini. “Resonant Raman Spectroscopy of Carotenoids in Aging of Extra Virgin Olive Oil.” Sensors, vol. 23, no. 17, Sept. 2023, p. 7621, https://doi.org/10.3390/s23177621.
Alle Ressourcen in diesem Repository sind urheberrechtlich geschützt, soweit nicht anderweitig angezeigt.