Evaluation of total phenolic content in virgin olive oil using fluorescence excitation-emission spectroscopy coupled with chemometrics.
Giacomo SqueoFrancesco CaponioVito M ParadisoCarmine SummoAntonella PasqualoneIgor KhmelinskiiEwa SikorskaPublished in: Journal of the science of food and agriculture (2018)
The results show the potential of fluorescence spectroscopy for direct screening of virgin olive oils for TPC. This may contribute to the development of fast screening methods for TPC assessment, providing an alternative to conventional assays. The procedure is environmentally friendly and fulfils the requirements for green analytical chemistry. © 2018 Society of Chemical Industry.