Lutein/β-carotene ratio in extra virgin olive oil: An easy and rapid quantification method by Raman spectroscopy
Silvia Portarena, Chiara Anselmi, Luca Leonardi, Simona Proietti, Anna Rita Bizzarri, Enrico Brugnoli, Chiara Baldacchini
Topics & Concepts
LuteinCarotenoidOlive oilRaman spectroscopyChemistryFood scienceRipeningCaroteneChromatographyPhysicsOpticsEdible Oils Quality and AnalysisAntioxidant Activity and Oxidative StressSpectroscopy and Chemometric Analyses