AB  - © 2017 SPIE. 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 ? ? 452, 525 and 670 nm respectively are generated using near-UV excitation (LED ?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.
AU  - Hossain, MA
AU  - Canning, J
AU  - Cook, K
AU  - Ast, S
AU  - Jamalipour, A
DA  - 2017/01/01
DO  - 10.1117/12.2265580
JO  - Proceedings of SPIE - The International Society for Optical Engineering
PY  - 2017/01/01
TI  - Photo- and thermal degradation of olive oil measured using an optical fibre smartphone spectrofluorimeter
VL  - 10323
Y1  - 2017/01/01
Y2  - 2026/06/19
ER  -