Contributo in atti di convegno, 2016, ENG

Olive oil characterization by visible micro Raman spectroscopy

Camerlingo C.; Portaccio M.; Lepore M.

CNR-SPIN Institute for Superconductivity, Innov. Materials and Devices, Pozzuoli, , Italy; Dipartimento di Medicina Sperimentale, Seconda Università di Napoli, Napoli, , Italy

Extra virgin (EV) olive oil has been characterized by means of micro-Raman spectroscopy. In order to overcome the natural fluorescence of oil a seed layer of Au nanoparticles (GNP) has been used on the top of microscope glass substrates that hosts the liquid sample during the measurement. This method enhances the Raman signal with respect to fluorescence and allows to obtain a deep insight on the chemical and structural state of the sample.

2nd IMEKOFOODS Conference: Promoting Objective and Measurable Food Quality and Safety 2016, pp. 296–299, Benevento, 2-5/10/2016

Keywords

Au nano-particles, Olive oil, Raman microscopy

CNR authors

Camerlingo Carlo

CNR institutes

SPIN – Istituto superconduttori, materiali innovativi e dispositivi