Resonant Raman Spectroscopy Dataset of Carotenoids in Aging of Extra Virgin Olive Oil

Published: 17 July 2023| Version 1 | DOI: 10.17632/45v8n4n68c.1
, Francesca Venturini


This dataset contains Resonant Raman Spectroscopy (RRS) data of five extra virgin olive oils (EVOO) fresh and at different stages of ageing. The ageing of the EVOO is performed under accelerated storage conditions at 60°C in the dark. All the oils are measured fresh and at five different ageing up to a maximum of 53 days in the oven. Carotenoids are nutritious antioxidants and biomarkers that represent the general quality of olive oil. HPLC is the conventional method to determine the concentration of carotenoids, but is expensive, time consuming, and requires sample handling. A simple optical technique for estimating carotenoid concentration in extra virgin olive oil is therefore desirable. The aging and oxidation of EVOO decreases Raman intensities associated with carotenoids and increases fluorescence and Raman intensities associated with fatty acids.



Zurcher Hochschule fur Angewandte Wissenschaften


Food Engineering, Fluorescence, Quality Control, Olive Oil