Excitation-Emission Matrices and Parafac in the Investigation of the Bioactive Compound Effects on Olive Oils

Abstract

The evolution of fluorescent compounds during the thermal degradation of extra virgin and flavored olive oils were monitored, in the fluorescence landscapes with ranges [[EQUATION]] 280 – 400 nm and [[EQUATION]] 300 – 700 nm, the samples were analyzed without dilution at different temperatures. The Parallel Factor Analysis (PARAFAC) was applied to the fluorescence data, structured as cubic arrays. The data showed the presence of five fluorophores in the olive oil, which evolution are dependent on the temperature The bioactive compounds such as lemon, chili, pepper, and basil can improve the olive oil’s overall oxidative stability when compared with the extra virgin samples, with the exception of garlic.

Keywords: Fluorescence excitation-emission spectroscopy, Thermo-oxidation, Flavored olive oil, Food quality, Multi-way