| dc.contributor.author |
Poulli, KI |
en |
| dc.contributor.author |
Mousdis, GA |
en |
| dc.contributor.author |
Georgiou, CA |
en |
| dc.date.accessioned |
2014-06-06T06:46:27Z |
|
| dc.date.available |
2014-06-06T06:46:27Z |
|
| dc.date.issued |
2005 |
en |
| dc.identifier.issn |
00032670 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.aca.2005.03.061 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/3016 |
|
| dc.subject |
Hierarchical cluster analysis |
en |
| dc.subject |
Principal component analysis |
en |
| dc.subject |
Synchronous fluorescence spectroscopy |
en |
| dc.subject |
Total luminescence spectroscopy |
en |
| dc.subject |
Virgin olive oil |
en |
| dc.subject.other |
Errors |
en |
| dc.subject.other |
Fluorescence |
en |
| dc.subject.other |
Luminescence |
en |
| dc.subject.other |
Monochromators |
en |
| dc.subject.other |
Principal component analysis |
en |
| dc.subject.other |
Scanning |
en |
| dc.subject.other |
Spectroscopic analysis |
en |
| dc.subject.other |
Synchronization |
en |
| dc.subject.other |
Emission spectra |
en |
| dc.subject.other |
Excitation wavelengths |
en |
| dc.subject.other |
Olive oil |
en |
| dc.subject.other |
Synchronous frequency spectroscopy |
en |
| dc.subject.other |
Oils and fats |
en |
| dc.subject.other |
edible oil |
en |
| dc.subject.other |
olive oil |
en |
| dc.subject.other |
analytical error |
en |
| dc.subject.other |
article |
en |
| dc.subject.other |
cluster analysis |
en |
| dc.subject.other |
fluorescence analysis |
en |
| dc.subject.other |
instrumentation |
en |
| dc.subject.other |
principal component analysis |
en |
| dc.subject.other |
priority journal |
en |
| dc.subject.other |
quality control |
en |
| dc.subject.other |
spectral sensitivity |
en |
| dc.subject.other |
spectroscopy |
en |
| dc.subject.other |
synchronous fluorescence spectroscopy |
en |
| dc.subject.other |
total luminescence spectroscopy |
en |
| dc.title |
Classification of edible and lampante virgin olive oil based on synchronous fluorescence and total luminescence spectroscopy |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/j.aca.2005.03.061 |
en |
| heal.publicationDate |
2005 |
en |
| heal.abstract |
Total luminescence and synchronous fluorescence spectroscopies were tested as regards their ability to differentiate edible from lampante virgin olive oils. Total luminescence spectra were recorded by measuring the emission spectra in the range 350-720 nm at excitation wavelengths from 320 to 535 nm. The synchronous fluorescence spectra of 41 edible and 32 lampante virgin olive oils were acquired by synchronous scanning the excitation and emission monochromator maintained at an offset value of 80 nm. Classification of virgin olive oils based on their synchronous fluorescence spectra was performed by hierarchical cluster analysis and principal component analysis using the spectral range of 429-545 nm. Principal component analysis provided better discrimination between the two classes, without any classification error, while hierarchical cluster analysis allowed 97.3% correct classification. These results indicate the capability of fluorescence techniques to differentiate virgin olive oils according to their quality. © 2005 Elsevier B.V. All rights reserved. |
en |
| heal.journalName |
Analytica Chimica Acta |
en |
| dc.identifier.issue |
2 |
en |
| dc.identifier.volume |
542 |
en |
| dc.identifier.doi |
10.1016/j.aca.2005.03.061 |
en |
| dc.identifier.spage |
151 |
en |
| dc.identifier.epage |
156 |
en |