Resonant Raman Spectroscopy Dataset of Carotenoids in Aging of Extra Virgin Olive Oil

This dataset contains Resonant Raman Spectroscopy (RRS) data of five extra virgin olive oils (EVOO) fresh and at different stages of ageing. The ageing of the EVOO is performed under accelerated storage conditions at 60°C in the dark. All the oils are measured fresh and at five different ageing up to a maximum of 53 days in the oven.
Carotenoids are nutritious antioxidants and biomarkers that represent the general quality of olive oil. HPLC is the conventional method to determine the concentration of carotenoids, but is expensive, time consuming, and requires sample handling. A simple optical technique for estimating carotenoid concentration in extra virgin olive oil is therefore desirable. The aging and oxidation of EVOO decreases Raman intensities associated with carotenoids and increases fluorescence and Raman intensities associated with fatty acids.

本数据集收录了五种初榨橄榄油（EVOO）的新鲜状态及其在不同陈化阶段的共振拉曼光谱（RRS）数据。EVOO的陈化是在60°C的加速储存条件下，于黑暗环境中进行的。所有油样均进行了新鲜状态下的测量以及五个不同陈化阶段的测量，最长陈化时间为53天。类胡萝卜素作为一种营养丰富的抗氧化剂和生物标志物，代表了橄榄油的整体品质。高效液相色谱法（HPLC）是测定类胡萝卜素浓度的传统方法，但其成本高昂、耗时且需处理样品。因此，一种简单的光学技术，用于估算初榨橄榄油中类胡萝卜素浓度，显得尤为必要。EVOO的陈化与氧化过程会降低与类胡萝卜素相关的拉曼强度，并增加与脂肪酸相关的荧光和拉曼强度。