Abstract
The application of self-contained field-portable, internet connected spectroscopic diagnostics in food analysis using a fibre endoscopic smart fluorimeter is reported. A UV-induced fluorescence is used to measure the quality of olive oils, distinguishing between extra virgin and others within a smartphone platform. When excited at $\lambda \sim ~370$ nm, the extra virgin olive oil fluoresces red at $\lambda \sim ~670$ nm. Notably, other oils do not fluoresce red but rather blue, consistent with degradation of the chlorophyll in the oil. Artificial refinement employed in some of the commercial products removes the red emission providing a simple method for distinguishing extra virgin olive oil from all other oils. A smartphone endoscopic fluorimeter is designed and constructed that measures the emission band $\Delta \lambda \sim $ (400– 700) nm with $\lambda \sim ~370$ nm excitation. The instrument is used to characterise the fluorescence of the oils. Photo-degradation over time for extra virgin olive oil under room lights is observed, demonstrating the origin for the decomposition of extra virgin olive oil in transparent bottles. Extra virgin olive oils are also susceptible to thermal degradation more than refined oils.
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