Journal
MOLECULES
Volume 28, Issue 11, Pages -Publisher
MDPI
DOI: 10.3390/molecules28114386
Keywords
olive oil; EVOO; benzo[a]pyrene; polycyclic aromatic hydrocarbons; PAH; optical spectroscopy; fluorescence spectroscopy
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This study aims to detect benzo[a]pyrene residues in extra virgin olive oil using an easily adaptive optical methodology based on fluorescence spectroscopy, which does not require any sample pretreatment. The detection of benzo[a]pyrene even at low concentrations in the oil samples demonstrates the capability of fluorescence spectroscopy to ensure food safety.
Extra virgin olive oil (EVOO) should be naturally free of polycyclic aromatic hydrocarbon (PAH) contamination. PAHs are carcinogenic and toxic, and may cause human health and safety problems. This work aims to detect benzo[a]pyrene residues in EVOO using an easily adaptive optical methodology. This approach, which is based on fluorescence spectroscopy, does not require any sample pretreatment or prior extraction of PAH content from the sample, and is reported for the first time herein. The detection of benzo[a]pyrene even at low concentrations in extra virgin olive oil samples demonstrates fluorescence spectroscopy's capability to ensure food safety.
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