Assessing the Oxidative Stability of Extra Virgin Olive Oil from Different Regions Using Fluorescence Spectroscopy

To retain the quality of Extra Virgin Olive Oil (EVOO), it is critical to control oxidation during production and storage. It is a difficult task to prevent oxidation in EVOO since many physical and chemical factors must be controlled. In the current study, extra virgin olive oil was stored at room temperature for three months and monitored using quality changes (oxidation products, β-carotene, and chlorophyll content). Non-destructive fluorescence spectroscopy was used to evaluate oxidation changes in EVOO from several olive-growing regions in Pakistan and Al-Jouf, Kingdom of Saudi Arabia (KSA). Additionally, the impacts of geographic, climatic, and environmental factors on the oxidation of EVOOs were investigated. Three major changes in the fluorescence emission spectra of EVOO samples were observed: a decrease in intensities in the 500-600 nm and 650-690 nm regions, corresponding to the degradation of β-carotene and chlorophyll content, respectively, and an increase in the 365-500 nm region, associated with the formation of oxidation products. All EVOO samples were oxidized over time, with Al-Jouf EVOOs having a slower oxidation rate (3.6392) than Pakistani samples (7.029). This distinction can be linked to environmental and geographical considerations, as well as beneficial irrigation systems, harvesting processes, processing methods, and storage conditions. Fluorescence spectroscopy successfully monitored oxidation changes and antioxidant deterioration in EVOOs in a rapid, non-destructive manner.