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Proceedings Paper

Photo- and thermal degradation of olive oil measured using an optical fibre smartphone spectrofluorimeter
Author(s): Md Arafat Hossain; John Canning; Kevin Cook; Sandra Ast; Abbas Jamalipour
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Paper Abstract

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.

Paper Details

Date Published: 23 April 2017
PDF: 4 pages
Proc. SPIE 10323, 25th International Conference on Optical Fiber Sensors, 1032310 (23 April 2017); doi: 10.1117/12.2265580
Show Author Affiliations
Md Arafat Hossain, The Univ. of Sydney (Australia)
The Univ. of Technology Sydney (Australia)
John Canning, The Univ. of Sydney (Australia)
The Univ. of Technology Sydney (Australia)
Australian Sensing and Identification Systems (Australia)
Kevin Cook, The Univ. of Sydney (Australia)
The Univ. of Technology Sydney (Australia)
Sandra Ast, Australian Sensing and Identification Systems (Australia)
Abbas Jamalipour, The Univ. of Sydney (Australia)


Published in SPIE Proceedings Vol. 10323:
25th International Conference on Optical Fiber Sensors
Youngjoo Chung; Wei Jin; Byoungho Lee; John Canning; Kentaro Nakamura; Libo Yuan, Editor(s)

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