Thermal effects on the quality parameters of extra virgin olive oil using Fluorescence spectroscopy

Abstract Extra virgin olive oil is one of the superlative due to its health benefits. In this work, the Fluorescence spectra of extra virgin olive oil (EVOO) from different olive growing regions of Pakistan and Al-Jouf region of the Kingdom of Saudi Arabia (KSA) were obtained. The emission bands depict relative intensity variations in all non-heated and heated EVOO samples. Prominent emission bands at 385, 400, 435 and 470 nm represent oxidized products of fatty acids, bands at 520 and 673 nm are assigned to beta carotene and chlorophyll isomers respectively. All EVOO samples collected from Al-Jouf region, Kingdom of Saudi Arabia (KSA) and from Pakistan (Loralai Baluchistan, Barani Agricultural Research Institute Chakwal and Morgha Biodiversity Park Rawalpindi) regions showed thermal stability. Other EVOO samples from Chaman Baluchistan and a wild EVOO (Baluchistan) which were bought directly from farmers showed denatured spectra even without heating. Chemical characteristics of all EVOO samples changed significantly at 200 ℃. Relatively, EVOO samples from Al-Jouf showed more thermal stability which might be due to environmental effect, genetic background and processing or storage conditions. These results demonstrated Fluorescence spectroscopy as a quick, cost-effective and reliable approach to assess the quality and thermal stability of EVOO. These characteristics of Fluorescence spectroscopy may lead to the development of handheld device for onsite monitoring of EVOO.