Photo- and thermal degradation of olive oil measured using an optical fibre smartphone spectrofluorimeter

Hossain, MA; Canning, J; Cook, K; Ast, S; Jamalipour, A

Photo- and thermal degradation of olive oil measured using an optical fibre smartphone spectrofluorimeter

Hossain, MA Canning, J

Cook, K

Ast, S Jamalipour, A

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Publication Type:: Conference Proceeding
Citation:: Proceedings of SPIE - The International Society for Optical Engineering, 2017, 10323
Issue Date:: 2017-01-01

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Field	Value	Language
dc.contributor.author	Hossain, MA	en_US
dc.contributor.author	Canning, J https://orcid.org/0000-0001-8281-7783	en_US
dc.contributor.author	Cook, K https://orcid.org/0000-0001-6139-9586	en_US
dc.contributor.author	Ast, S	en_US
dc.contributor.author	Jamalipour, A	en_US
dc.date.issued	2017-01-01	en_US
dc.identifier.citation	Proceedings of SPIE - The International Society for Optical Engineering, 2017, 10323	en_US
dc.identifier.isbn	9781510610910	en_US
dc.identifier.issn	0277-786X	en_US
dc.identifier.uri	http://hdl.handle.net/10453/126479
dc.description.abstract	© 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 λ ∼ 452, 525 and 670 nm respectively are generated using near-UV excitation (LED λex ∼ 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.	en_US
dc.relation.ispartof	Proceedings of SPIE - The International Society for Optical Engineering	en_US
dc.relation.isbasedon	10.1117/12.2265580	en_US
dc.rights	info:eu-repo/semantics/closedAccess
dc.title	Photo- and thermal degradation of olive oil measured using an optical fibre smartphone spectrofluorimeter	en_US
dc.type	Conference Proceeding
utslib.citation.volume	10323	en_US
utslib.for	0204 Condensed Matter Physics	en_US
pubs.embargo.period	Not known	en_US
pubs.organisational-group	/University of Technology Sydney
pubs.organisational-group	/University of Technology Sydney/Faculty of Engineering and Information Technology
pubs.organisational-group	/University of Technology Sydney/Faculty of Engineering and Information Technology/School of Electrical and Data Engineering
pubs.organisational-group	/University of Technology Sydney/Strength - GBDTC - Global Big Data Technologies
utslib.copyright.status	closed_access	*
pubs.publication-status	Published	en_US
pubs.volume	10323	en_US

Abstract:

© 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 λ ∼ 452, 525 and 670 nm respectively are generated using near-UV excitation (LED λex ∼ 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.

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http://hdl.handle.net/10453/126479