Rapid Detection of Benzo[a]pyrene in Extra Virgin Olive Oil Using Fluorescence Spectroscopy

被引：7

作者：

Orfanakis, Emmanouil ^{[1
,2
]}

Koumentaki, Aggeliki ^{[1
]}

Zoumi, Aikaterini ^{[1
]}

Philippidis, Aggelos ^{[1
]}

Samartzis, Peter C. ^{[1
]}

Velegrakis, Michalis ^{[1
]}

机构：

[1] Fdn Res & Technol Hellas IESL FORTH, Inst Elect Struct & Laser, Iraklion 70013, Crete, Greece

[2] Univ Crete, Dept Mat Sci & Technol, Iraklion 70013, Crete, Greece

来源：

MOLECULES | 2023年 / 28卷 / 11期

关键词：

olive oil; EVOO; benzo[a]pyrene; polycyclic aromatic hydrocarbons; PAH; optical spectroscopy; fluorescence spectroscopy; POLYCYCLIC AROMATIC-HYDROCARBONS; PERFORMANCE LIQUID-CHROMATOGRAPHY; EDIBLE VEGETABLE-OILS; PHASE MICROEXTRACTION; FOOD;

D O I：

10.3390/molecules28114386

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

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.

引用

页数：8

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