1. ZHAW digitalcollection
  2. School of Engineering
  3. Publikationen
  4. Publikationen School of Engineering
Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-29121
Full metadata record
DC FieldValueLanguage
dc.contributor.authorEggertson, Edward Curran-
dc.contributor.authorVenturini, Francesca-
dc.date.accessioned2023-11-16T12:19:53Z-
dc.date.available2023-11-16T12:19:53Z-
dc.date.issued2023-09-02-
dc.identifier.issn1424-8220de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/29121-
dc.description.abstractThis 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.de_CH
dc.language.isoende_CH
dc.publisherMDPIde_CH
dc.relation.ispartofSensorsde_CH
dc.rightshttps://creativecommons.org/licenses/by/4.0/de_CH
dc.subjectCarotenoidde_CH
dc.subjectFluorescence spectroscopyde_CH
dc.subjectOlive oilde_CH
dc.subjectRaman spectroscopyde_CH
dc.subjectResonant Raman spectroscopyde_CH
dc.subject.ddc530: Physikde_CH
dc.subject.ddc572: Biochemiede_CH
dc.titleResonant Raman spectroscopy of carotenoids in aging of extra virgin olive oilde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementSchool of Engineeringde_CH
zhaw.organisationalunitInstitut für Angewandte Mathematik und Physik (IAMP)de_CH
dc.identifier.doi10.3390/s23177621de_CH
dc.identifier.doi10.21256/zhaw-29121-
dc.identifier.pmid37688075de_CH
zhaw.funding.euNode_CH
zhaw.issue17de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.start7621de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume23de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedPhotonicsde_CH
zhaw.author.additionalNode_CH
zhaw.display.portraitYesde_CH
zhaw.monitoring.costperiod2023de_CH
zhaw.relation.referenceshttps://doi.org/10.17632/45v8n4n68c.1de_CH
Appears in collections:Publikationen School of Engineering

Files in This Item:
File Description SizeFormat 
2023_Eggertson-Venturini_RRS-of-carotenoids-in-aging-in-EVOO.pdf998.77 kBAdobe PDFThumbnail
View/Open
Show simple item record
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.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.