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Front-Face Fluorescence Using UV-LED Coupled to USB Spectrometer to Discriminate between Virgin Olive Oil from Two Cultivars
Centre for Atomic Molecular Physics and Quantum Optics (CEPAMOQ), Faculty of Science, University of Douala, Douala, Cameroon
Laboratory of Biochemistry, UR: Human Nutrition and Metabolic Disorder, Faculty of Medicine, Monastir, Tunisia
Laboratoire de Spectroscopie Atomique Moléculaire et Applications (LSAMA), Faculty of Sciences, University of Tunis El Manar, Tunis, Tunisia
Engineering School of Statistics and Information Analysis, University of Carthage, Tunis, Tunisia
Faculty of Science, University of Bangui, Bangui, Central African Republic
Institut de l’Olivier Unité Technologie et Qualité, Sfax, Tunisia
National Institute for Applied Sciences and Technologies, Tunis, Tunisia
Higher School of Agriculture of Mograne, Mograne, Tunisia
- 1 Centre for Atomic Molecular Physics and Quantum Optics (CEPAMOQ), Faculty of Science, University of Douala, Douala, Cameroon
- 2 Laboratory of Biochemistry, UR: Human Nutrition and Metabolic Disorder, Faculty of Medicine, Monastir, Tunisia
- 3 Laboratoire de Spectroscopie Atomique Moléculaire et Applications (LSAMA), Faculty of Sciences, University of Tunis El Manar, Tunis, Tunisia
- 4 Engineering School of Statistics and Information Analysis, University of Carthage, Tunis, Tunisia
- 5 Faculty of Science, University of Bangui, Bangui, Central African Republic
- 6 Institut de l’Olivier Unité Technologie et Qualité, Sfax, Tunisia
- 7 National Institute for Applied Sciences and Technologies, Tunis, Tunisia
- 8 Higher School of Agriculture of Mograne, Mograne, Tunisia
Food and Nutrition Sciences·Volume 10 (2019)·Pages 119–127·Published 1 February 2019·DOI10.4236/fns.2019.102010
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Abstract
A simple setup using a 365 nm LED coupled to a USB spectrometer through an optical fibre, in a front-face fluorescence configuration, was used to investigate the ability of fluorescence spectroscopy technique to discriminate between varieties of olive oil. To achieve this task, Virgin Olive Oils (VOO) from two major Tunisian olive cultivars known as Chetoui and Chemlali were used. Spectral analysis showed a clear separation between these two VOO varieties. A one-way ANOVA attests that this discrimination is significant. The Principal Components Analyses (PCA) showed that the normalized fluorescence intensities are the good parameters for this discrimination. This observation strengthens the potential of our spectral parameters to perform reliable analysis.
KeywordsChemometricsFluorometryOilsOlive OilPCAUV/Visible
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