Resonant Raman Spectroscopy of Carotenoids in Aging of Extra Virgin Olive Oil

Resonant Raman Spectroscopy of Carotenoids in Aging of Extra Virgin Olive Oil

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 con...

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Bibliographic Details
Main Authors:	Edward Curran Eggertson, Francesca Venturini
Format:	Article
Language:	English
Published:	MDPI AG 2023-09-01
Series:	Sensors
Subjects:	resonant raman spectroscopy raman spectroscopy fluorescence spectroscopy carotenoids olive oil
Online Access:	https://www.mdpi.com/1424-8220/23/17/7621

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