Institute of Applied Mathematics and Physics, Zurich University of Applied Sciences, Technikumstrasse 9, 8401 Winterthur, Switzerland.
Sensors (Basel). 2023 Sep 2;23(17):7621. doi: 10.3390/s23177621.
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.
这项工作使用共振拉曼光谱（RRS）研究了特级初榨橄榄油（EVOO）在加速热老化过程中氧化时类胡萝卜素浓度的变化。类胡萝卜素是有营养的抗氧化剂和生物标志物，代表橄榄油的一般质量。高效液相色谱法（HPLC）是用于测定类胡萝卜素浓度的常规方法，但它昂贵、耗时且需要样品处理。因此，需要一种简单的光学技术来估计特级初榨橄榄油中的类胡萝卜素浓度。这项工作表明，当使用共振拉曼技术时，通常较弱的类胡萝卜素信号会被强烈放大。特级初榨橄榄油的老化和氧化会降低与类胡萝卜素相关的拉曼强度，并增加与脂肪酸相关的荧光和拉曼强度。从这些量中，提出了两个拉曼强度比作为老化影响的指标。
