Raman spectroscopy analysis of free fatty acid in olive oil

Jin Qiu; Hua Yi Hou; In Sang Yang; Xiang Bai Chen

doi:10.3390/app9214510

Raman spectroscopy analysis of free fatty acid in olive oil

Jin Qiu, Hua Yi Hou, In Sang Yang, Xiang Bai Chen

Department of Physics

Research output: Contribution to journal › Article › peer-review

19 Scopus citations

Abstract

Free fatty acid (FFA) is one of the most critical parameters for evaluating the quality of olive oil. In this paper, we present a simple and rapid Raman spectroscopy method for analyzing free fatty acid in olive oil. First, FFA degradation of carotenoids in olive oil is confirmed by analyzing the relative intensity of characteristic vibrational modes and introducing an intensity decrease factor. Second, it is demonstrated that the relative intensity ratio of the two characteristic vibrational modes at 1525 cm^-1 and 1655 cm^-1 presents a good and rapid analysis of FFA content in olive oil; the relative intensity ratio decreases linearly with FFA content. In addition, resonance Raman scattering of carotenoid is discussed, showing that a green laser should be utilized to study FFA in olive oil.

Original language	English
Article number	4510
Journal	Applied Sciences (Switzerland)
Volume	9
Issue number	21
DOIs	https://doi.org/10.3390/app9214510
State	Published - 1 Nov 2019

Bibliographical note

Funding Information:
This research was funded by the National Natural Science Foundation of China (Grant No. 11574241) and the National Research Foundation of Korea (NRF) grant funded by the Korean Ministry of Science and ICT (No. 2017R1A2B2009309).

Publisher Copyright:
© 2019 by the authors.

Keywords

Free fatty acid
Olive oil
Raman spectroscopy
Relative intensity analysis
Resonance Raman

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10.3390/app9214510

Cite this

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title = "Raman spectroscopy analysis of free fatty acid in olive oil",

abstract = "Free fatty acid (FFA) is one of the most critical parameters for evaluating the quality of olive oil. In this paper, we present a simple and rapid Raman spectroscopy method for analyzing free fatty acid in olive oil. First, FFA degradation of carotenoids in olive oil is confirmed by analyzing the relative intensity of characteristic vibrational modes and introducing an intensity decrease factor. Second, it is demonstrated that the relative intensity ratio of the two characteristic vibrational modes at 1525 cm-1 and 1655 cm-1 presents a good and rapid analysis of FFA content in olive oil; the relative intensity ratio decreases linearly with FFA content. In addition, resonance Raman scattering of carotenoid is discussed, showing that a green laser should be utilized to study FFA in olive oil.",

keywords = "Free fatty acid, Olive oil, Raman spectroscopy, Relative intensity analysis, Resonance Raman",

author = "Jin Qiu and Hou, {Hua Yi} and Yang, {In Sang} and Chen, {Xiang Bai}",

note = "Funding Information: This research was funded by the National Natural Science Foundation of China (Grant No. 11574241) and the National Research Foundation of Korea (NRF) grant funded by the Korean Ministry of Science and ICT (No. 2017R1A2B2009309). Publisher Copyright: {\textcopyright} 2019 by the authors.",

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AU - Qiu, Jin

AU - Hou, Hua Yi

AU - Yang, In Sang

AU - Chen, Xiang Bai

N1 - Funding Information: This research was funded by the National Natural Science Foundation of China (Grant No. 11574241) and the National Research Foundation of Korea (NRF) grant funded by the Korean Ministry of Science and ICT (No. 2017R1A2B2009309). Publisher Copyright: © 2019 by the authors.

PY - 2019/11/1

Y1 - 2019/11/1

N2 - Free fatty acid (FFA) is one of the most critical parameters for evaluating the quality of olive oil. In this paper, we present a simple and rapid Raman spectroscopy method for analyzing free fatty acid in olive oil. First, FFA degradation of carotenoids in olive oil is confirmed by analyzing the relative intensity of characteristic vibrational modes and introducing an intensity decrease factor. Second, it is demonstrated that the relative intensity ratio of the two characteristic vibrational modes at 1525 cm-1 and 1655 cm-1 presents a good and rapid analysis of FFA content in olive oil; the relative intensity ratio decreases linearly with FFA content. In addition, resonance Raman scattering of carotenoid is discussed, showing that a green laser should be utilized to study FFA in olive oil.

AB - Free fatty acid (FFA) is one of the most critical parameters for evaluating the quality of olive oil. In this paper, we present a simple and rapid Raman spectroscopy method for analyzing free fatty acid in olive oil. First, FFA degradation of carotenoids in olive oil is confirmed by analyzing the relative intensity of characteristic vibrational modes and introducing an intensity decrease factor. Second, it is demonstrated that the relative intensity ratio of the two characteristic vibrational modes at 1525 cm-1 and 1655 cm-1 presents a good and rapid analysis of FFA content in olive oil; the relative intensity ratio decreases linearly with FFA content. In addition, resonance Raman scattering of carotenoid is discussed, showing that a green laser should be utilized to study FFA in olive oil.

KW - Free fatty acid

KW - Olive oil

KW - Raman spectroscopy

KW - Relative intensity analysis

KW - Resonance Raman

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Raman spectroscopy analysis of free fatty acid in olive oil

Abstract

Bibliographical note

Keywords

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