Author(s)

Gilbert Yvon Mbesse Kongbonga^1,2,3*, Kaouther Ben Hassine^4,5,6,7, Hassen Ghalila², Dhafer Malouche⁸

¹Faculty of Science, University of Bangui, Bangui, Central African Republic.
²Laboratoire de Spectroscopie Atomique Moléculaire et Applications (LSAMA), Faculty of Sciences, University of Tunis El Manar, Tunis, Tunisia.
³Centre for Atomic Molecular Physics and Quantum Optics (CEPAMOQ), Faculty of Science, University of Douala, Douala, Cameroon.
⁴Laboratory of Biochemistry, UR: Human Nutrition and Metabolic Disorder, Faculty of Medicine, Monastir, Tunisia.
⁵Institut de l’Olivier Unité Technologie et Qualité, Sfax, Tunisia.
⁶National Institute for Applied Sciences and Technologies, Tunis, Tunisia.
⁷Higher School of Agriculture of Mograne, Mograne, Tunisia.
⁸Engineering School of Statistics and Information Analysis, University of Carthage, Tunis, Tunisia.

A simple setup using a 365 nm LED coupled to a USB spectrometer through an optical fibre, in a front-face fluorescence configuration, was used to investigate the ability of fluorescence spectroscopy technique to discriminate between varieties of olive oil. To achieve this task, Virgin Olive Oils (VOO) from two major Tunisian olive cultivars known as Chetoui and Chemlali were used. Spectral analysis showed a clear separation between these two VOO varieties. A one-way ANOVA attests that this discrimination is significant. The Principal Components Analyses (PCA) showed that the normalized fluorescence intensities are the good parameters for this discrimination. This observation strengthens the potential of our spectral parameters to perform reliable analysis.

Chemometrics, Fluorometry, Oils, Olive Oil, PCA, UV/Visible

Kongbonga, G. , Hassine, K. , Ghalila, H. and Malouche, D. (2019) Front-Face Fluorescence Using UV-LED Coupled to USB Spectrometer to Discriminate between Virgin Olive Oil from Two Cultivars. Food and Nutrition Sciences, 10, 119-127. doi: 10.4236/fns.2019.102010.