Fluorescence-Based Determination of Olive Oil Quality Using an Endoscopic Smart Mobile Spectrofluorimeter

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 similar to 370 nm, the extra virgin olive oil fluoresces red at lambda similar to 670 nm. Notably, other oils do not fluoresce red but rather blue, consistentwith 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 thatmeasures the emission band Delta lambda similar to (400 - 700) nm with lambda similar to 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.