lutein - News - FoodAuthenticity2024-03-29T00:10:41Zhttps://www.foodauthenticity.global/blog/feed/tag/luteinLutein/β-Carotene Ratio in Extra Virgin Olive Oil: An Easy and Rapid Quantification Method by Raman Spectroscopyhttps://www.foodauthenticity.global/blog/lutein-carotene-ratio-in-extra-virgin-olive-oil-an-easy-and-rapid2022-11-14T12:43:05.000Z2022-11-14T12:43:05.000ZMark Woolfehttps://www.foodauthenticity.global/members/MarkWoolfe<div><p><a href="{{#staticFileLink}}10881979093,original{{/staticFileLink}}"><img class="align-center" src="{{#staticFileLink}}10881979093,RESIZE_400x{{/staticFileLink}}" width="400" alt="10881979093?profile=RESIZE_400x" /></a></p>
<p>Carotenoids play an important role in the stability, freshness, and nutritional value of extra-virgin olive oil (EVOO). However, the carotenoid content in EVOO changes over time as a function of olive ripening and degradation. A reliable quality marker is the ratio between the two most abundant carotenoids, namely lutein and β-carotene, since the second degrades more rapidly. This paper presents a reliable method to assess the lutein/β-carotene ratio in EVOO using a single Raman spectrum. Resonant Raman spectroscopy is a rapid and non-destructive technique, widely applied for food chemical characterisation.. It is a novel approach for this application and offers the prospect of on-site screening of EVOO quality and authenticity, especially if implemented as a portable system.</p>
<p>Read the abstract <a href="http://www.sciencedirect.com/science/article/abs/pii/S0308814622027108" target="_blank">here</a></p></div>