Lutein/β-carotene ratio in extra virgin olive oil: An easy and rapid quantification method by Raman spectroscopy

Author:

Portarena Silvia,Anselmi Chiara,Leonardi Luca,Proietti Simona,Bizzarri Anna Rita,Brugnoli Enrico,Baldacchini Chiara

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Resonance Raman spectroscopy of carotenoids in Photosystem I particles;Andreeva;Biophysical Chemistry,2005

2. Temperature dependence of resonance Raman spectra of carotenoids;Andreeva;Spectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy,2011

3. One drop only. Easy and rapid Raman evaluation of β-carotene in olive oil and its relevance as an index of olive fly attack;Anselmi;Food Chemistry,2022

4. Pigment profile in non-Spanish olive varieties (Olea europaea L. Var. Coratina, Frantoio, and Koroneiki);Aparicio-Ruiz;Journal of Agricultural and Food Chemistry,2009

5. Extra virgin olive oil: A key functional food for prevention of immune-inflammatory diseases;Aparicio-Soto;Food & Function,2016

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