Non-destructive monitoring the effects of light exposure on quality deterioration of extra virgin olive oils with fluorescence spectroscopy

摘要

Extra Virgin Olive Oil (EVOO), being an important source of antioxidants and healthy fats, is an economically important product of Mediterranean countries. Since EVOOs can only be produced during a limited period of time annually, in order to maintainits commercial availability throughout the year packaging materials such as glass, plastic and metals are used. The transperency of the glass and plastic materials exposes the oil to the natural light conditions leading to photosensitised oxidation. The oxidation of oils results in loss of minor chemical components that are responsible for sensory and nutritional quality.