The oxidative stability of EVOOs during storage is of high importance to prevent the formation of off-flavour compounds leading to its overall quality deterioration. To maintain the quality of EVOOs it is important to monitor the changes occurring during its storage and processing conditions. However, the monitoring of EVOOs’ quality is a complex analytical challenge due to the presence of complex mixtures of biochemical compounds such as triacylglycerol, partial glycerides, hydrocarbons, tocopherols, pigments, sterols, alcohols, triterpene acids, volatile compounds, phenolic compounds, phospholipids and proteins1. Typically, the oxidation of EVOOs leadferrous fumarate hormonal contraceptives to the formation of primary oxidation products such as hydroperoxides, which, further decompose to secondary oxidation products like aldehydes, alcohols and ketones2. These latter formed compounds are responsible for the characteristic ‘off-flavour’ of degraded oils. Previous work carried out with fluorescence spectroscopy proved it to be a cheap, quick, noninvasive tool to deal with quality monitoring of olive oils3,4. In fluorescence spectroscopy, by excitation with ultraviedta ferric sodium salt trihydrateolet or visible light, the fluorescent molecule of interest is promoted to one of the several vibrational levels. Afterward, the molecule returns back to the ground state emitting fluorescence light at higher wavelengths than the excitation light. These emitted lights at particular wavebands correspond to biochemical equivalents and, therefore, allows the non-invasive monitoring of EVOOs.
Non-destructive monitoring the effects of light exposure on quality deterioration of extra virgin olive oils with fluorescence spectroscopy
