Photo- and thermal degradation of olive oil measured using an optical fibre smartphone spectrofluorimeter

Degradation of olive oil under light and heat are analysed using an optical fibre based low-cost portable smartphone spectrofluorimeter. Visible fluorescence bands associated with phenolic acids, vitamins and chlorophyll centred at λ ∼ 452, 525 and 670 nm respectively are generated using near-UV excitation (LED λex ∼ 370 nm), of extra virgin olive oil are degraded more likely than refined olive oil under light and heat exposure. Packaging is shown to be critical when assessing the origin of degradation.