Fluorescence-Based Determination of Olive Oil Quality Using an Endoscopic Smart Mobile Spectrofluorimeter

Hossain, MA; Canning, J; Yu, Z

Fluorescence-Based Determination of Olive Oil Quality Using an Endoscopic Smart Mobile Spectrofluorimeter

Hossain, MA Canning, J

Yu, Z

Permalink

Publisher:: IEEE-INST ELECTRICAL ELECTRONICS ENGINEERS INC
Publication Type:: Journal Article
Citation:: IEEE Sensors Journal, 2020, 20, (8), pp. 4156-4163
Issue Date:: 2020-04-15

Open Access

Copyright Clearance Process

Recently Added
In Progress
Open Access

This item is open access.

The embargo period expires on 15 Apr 2022

Adobe PDF

Download Accepted versionAdobe PDF (768.12 kB)

View on publisher's site

View statistics

Full metadata record

Field	Value	Language
dc.contributor.author	Hossain, MA
dc.contributor.author	Canning, J https://orcid.org/0000-0001-8281-7783
dc.contributor.author	Yu, Z
dc.date.accessioned	2021-05-07T04:09:41Z
dc.date.available	2021-05-07T04:09:41Z
dc.date.issued	2020-04-15
dc.identifier.citation	IEEE Sensors Journal, 2020, 20, (8), pp. 4156-4163
dc.identifier.issn	1530-437X
dc.identifier.issn	1558-1748
dc.identifier.uri	http://hdl.handle.net/10453/148783
dc.description.abstract	The application of self-contained field-portable, internet connected spectroscopic diagnostics in food analysis using a fibre endoscopic smart fluorimeter is reported. A UV-induced fluorescence is used to measure the quality of olive oils, distinguishing between extra virgin and others within a smartphone platform. When excited at λ ∼ ~370 nm, the extra virgin olive oil fluoresces red at λ ∼ ~670 nm. Notably, other oils do not fluoresce red but rather blue, consistent with degradation of the chlorophyll in the oil. Artificial refinement employed in some of the commercial products removes the red emission providing a simple method for distinguishing extra virgin olive oil from all other oils. A smartphone endoscopic fluorimeter is designed and constructed that measures the emission band Δ λ ∼ (400-700) nm with λ ∼ ~370 nm excitation. The instrument is used to characterise the fluorescence of the oils. Photo-degradation over time for extra virgin olive oil under room lights is observed, demonstrating the origin for the decomposition of extra virgin olive oil in transparent bottles. Extra virgin olive oils are also susceptible to thermal degradation more than refined oils.
dc.language	English
dc.publisher	IEEE-INST ELECTRICAL ELECTRONICS ENGINEERS INC
dc.relation	http://purl.org/au-research/grants/arc/DP140100975
dc.relation.ispartof	IEEE Sensors Journal
dc.relation.isbasedon	10.1109/JSEN.2019.2961419
dc.rights	info:eu-repo/semantics/embargoedAccess
dc.subject	0205 Optical Physics, 0906 Electrical and Electronic Engineering, 0913 Mechanical Engineering
dc.subject.classification	Analytical Chemistry
dc.title	Fluorescence-Based Determination of Olive Oil Quality Using an Endoscopic Smart Mobile Spectrofluorimeter
dc.type	Journal Article
utslib.citation.volume	20
utslib.for	0205 Optical Physics
utslib.for	0906 Electrical and Electronic Engineering
utslib.for	0205 Optical Physics
utslib.for	0906 Electrical and Electronic Engineering
utslib.for	0913 Mechanical Engineering
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/Strength - GBDTC - Global Big Data Technologies
pubs.organisational-group	/University of Technology Sydney/Faculty of Engineering and Information Technology/School of Electrical and Data Engineering
utslib.copyright.status	open_access	*
utslib.copyright.embargo	2022-04-15T00:00:00+1000Z
dc.date.updated	2021-05-07T04:09:40Z
pubs.issue	8
pubs.publication-status	Published
pubs.volume	20
utslib.citation.issue	8

Abstract:

The application of self-contained field-portable, internet connected spectroscopic diagnostics in food analysis using a fibre endoscopic smart fluorimeter is reported. A UV-induced fluorescence is used to measure the quality of olive oils, distinguishing between extra virgin and others within a smartphone platform. When excited at λ ∼ ~370 nm, the extra virgin olive oil fluoresces red at λ ∼ ~670 nm. Notably, other oils do not fluoresce red but rather blue, consistent with degradation of the chlorophyll in the oil. Artificial refinement employed in some of the commercial products removes the red emission providing a simple method for distinguishing extra virgin olive oil from all other oils. A smartphone endoscopic fluorimeter is designed and constructed that measures the emission band Δ λ ∼ (400-700) nm with λ ∼ ~370 nm excitation. The instrument is used to characterise the fluorescence of the oils. Photo-degradation over time for extra virgin olive oil under room lights is observed, demonstrating the origin for the decomposition of extra virgin olive oil in transparent bottles. Extra virgin olive oils are also susceptible to thermal degradation more than refined oils.

Please use this identifier to cite or link to this item:

http://hdl.handle.net/10453/148783