This article discusses three aspects of inner filter effect (IFE) in fluorescence spectroscopy.(i)
First, IFE as undesirable in fluorescence measurements: IFE results in non-linear …

Vitamin E consists of four tocopherols (α-, β-, γ-, and δ-tocopherol) and four tocotrienols (α-,
β-, γ-, and δ-tocotrienols), collectively referred to as tocochromanols or tocols. Tocols are …

In this study the effect of matrix composition on process encapsulation efficiency, antioxidant
capacity and physical properties of microencapsulated olive (Olea europaea L.) leaves …

Due to the health benefits of extra virgin olive oil (EVOO) and its increasing consumption
patterns, adulteration of these oils using lower grade olive oils like virgin olive oil (VOO) and …

The fluorescence spectra of some olive oils were examined in their natural and oxidised
state, with wavelength range emissions of 300–800 nm and 300–400 nm used as excitation …

A front-face fluorescence method has been used to obtain an excitation-emission matrix
(EEM) of various Italian mono-cultivar, and mix-cultivar, extra virgin olive oils without any …

Phenolic compounds are highly valuable food components due to their potential utilisation
as natural bioactive and antioxidant molecules for the food, cosmetic, chemical, and …

Within olive oils, extra virgin olive oil is the highest quality and, in consequence, the most
expensive one. Because of that, it is common that some merchants attempt to take economic …

Here we report the comparison of ATR-FTIR and synchronous fluorescence (SyF)
spectroscopy combined with multivariate data analysis to detect the authenticity of cold …

The quality of virgin olive oils is assessed through the determination of several analytical
parameters, whose values must be within the ranges established by the different institutions …