ArticleJournal of fluorescence2023
Thermal Effects on the Quality Parameters of Extra Virgin Olive Oil Using Fluorescence Spectroscopy.
Article in Journal of fluorescence, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Mechanistically derived fluorescence rancidity index for real-time monitoring of olive oil oxidation under thermal, photo, and frying conditions.Food chemistry: X · 2026Article
- Monitoring the Quality Parameters of Mango Juices Using Fluorescence Spectroscopy.Journal of fluorescence · 2025Article
- Light-Emitting-Diode-Induced Fluorescence from Organic Dyes for Application in Excitation-Emission Fluorescence Spectroscopy for Food System Analysis.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Extra virgin olive oil is one of the superlative due to its health benefits. In this work, the Fluorescence spectra of extra virgin olive oil (EVOO) from different olive growing regions of Pakistan and Al-Jouf region from the Kingdom of Saudi Arabia (KSA) were obtained. The emission bands depicted relative intensity variations in all non-heated and heated EVOO samples. Prominent emission bands at 385, 400, 435 and 470 nm represent oxidized products of fatty acids, bands at 520 and 673 nm has been assigned to beta carotene and chlorophyll isomers respectively. All EVOO samples collected from Al-Jouf region, KSA and from Pakistan (Loralai Baluchistan, Barani Agricultural Research Institute, Chakwal and Morgha Biodiversity Park, Rawalpindi) regions showed thermal stability. Other EVOO samples from Chaman Baluchistan and one sample from wild specie (Baluchistan) bought directly from farmers showed denatured spectra even without heating. Chemical characteristics of all EVOO samples changed significantly at 200 °C. Relatively, EVOO samples from Al-Jouf showed more thermal stability which might be due to geographical distribution, environmental effects, genetic background and processing or storage conditions. These results demonstrated fluorescence spectroscopy as a quick, cost-effective and reliable approach to assess the quality and thermal stability of EVOO. These characteristics of fluorescence spectroscopy may lead to the development of portable device for the onsite monitoring of EVOO.
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