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**4** 

*2Portugal* 

**Analysis of Olive Oils by Fluorescence** 

Ewa Sikorska1, Igor Khmelinskii2 and Marek Sikorski3 *1Faculty of Commodity Science, Poznań University of Economics,* 

*2Universidade do Algarve, FCT, DQF and CIQA, Faro,* 

*3Faculty of Chemistry, A. Mickiewicz University, Poznań, 1,3Poland* 

**Spectroscopy: Methods and Applications** 

Fluorescence spectroscopy is a well established and extensively used research and analytical tool in many disciplines. In recent years, a remarkable growth in the use of fluorescence in food analysis has been observed (Christensen et al., 2006; Sadecka & Tothova, 2007; Karoui & Blecker, 2011). Vegetable oils including olive oil constitute an important group of food products for which fluorescence was successfully applied. Fluorescence is a type of photoluminescence, a process in which a molecule, promoted to an electronically excited state by absorption of UV, VIS or NIR radiation, decays back to its ground state by emission of a photon. Fluorescence is emission from an excited state, in which the electronic spin is equal to that in the ground state, and typically equal to zero. Such transitions are spin

A unique feature of fluorescence, distinguishing it from other spectroscopic techniques, is its inherently multidimensional character (Christensen et al., 2006). Excitation of molecules results from absorption of radiation at the energy corresponding to the energy difference between the ground and excited states of a given fluorophore. Subsequently, radiation at a lower energy characteristic for the specific molecule is emitted during its deactivation. Thus, fluorescence properties of every compound are characterized by two types of spectra: excitation and emission. This feature and the fact that not all of the absorbing molecules are fluorescent both contribute to higher selectivity of fluorescence as opposed to absorption

Another important advantage of fluorescence is its higher sensitivity. In contrast to absorption measurements, the emitted photons are detected against a low background, making fluorescence spectroscopy a very sensitive method. The sensitivity of fluorescence is 100-1000 times higher than that of the absorption techniques, enabling to measure

The fluorescent analysis of olive oils takes advantage of the presence of natural fluorescent components, including phenolic compounds, tocopherols and pheophytins, and their oxidation products. Oils are complex systems and therefore conventional fluorescent

allowed, and occur at relatively high rates, typically 108 s-1 (Lakowicz, 2006).

concentrations down to parts per billion levels (Guilbault, 1999).

**1. Introduction** 

spectra.

