Rapid Detection of Benzo[a]pyrene in Extra Virgin Olive Oil Using Fluorescence Spectroscopy-Reference-Cited by-同舟云学术

Rapid Detection of Benzo[a]pyrene in Extra Virgin Olive Oil Using Fluorescence Spectroscopy

Published:2023-05-27 Issue:11 Volume:28 Page:4386
ISSN:1420-3049
Container-title:Molecules
language:en
Short-container-title:Molecules

Author:

Orfanakis Emmanouil¹²^ORCID,Koumentaki Aggeliki¹,Zoumi Aikaterini¹^ORCID,Philippidis Aggelos¹^ORCID,Samartzis Peter C.¹^ORCID,Velegrakis Michalis¹^ORCID

Affiliation:

1. Institute of Electronic Structure and Laser, Foundation for Research and Technology-Hellas (IESL-FORTH), 70013 Heraklion, Crete, Greece

2. Department of Materials Science and Technology, University of Crete, 70013 Heraklion, Crete, Greece

Abstract

Extra virgin olive oil (EVOO) should be naturally free of polycyclic aromatic hydrocarbon (PAH) contamination. PAHs are carcinogenic and toxic, and may cause human health and safety problems. This work aims to detect benzo[a]pyrene residues in EVOO using an easily adaptive optical methodology. This approach, which is based on fluorescence spectroscopy, does not require any sample pretreatment or prior extraction of PAH content from the sample, and is reported for the first time herein. The detection of benzo[a]pyrene even at low concentrations in extra virgin olive oil samples demonstrates fluorescence spectroscopy’s capability to ensure food safety.

Funder

Action 1.b.2 “Partnerships between enterprises and Research

Publisher

MDPI AG

Subject

Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science

Link

https://www.mdpi.com/1420-3049/28/11/4386/pdf

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