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.本数据集涵盖5种特级初榨橄榄油（extra virgin olive oils, EVOO）在新鲜状态及不同陈化阶段的共振拉曼光谱（Resonant Raman Spectroscopy, RRS）数据。该数据集内的EVOO样品均采用避光60℃加速储存的方式开展陈化处理；所有油样均在新鲜状态下，以及烘箱中陈化至最长53天的5个不同陈化阶段完成检测。类胡萝卜素是兼具营养价值的抗氧化剂，同时也是反映橄榄油整体品质的生物标志物。高效液相色谱法（High Performance Liquid Chromatography, HPLC）是测定类胡萝卜素浓度的常规方法，但该方法存在成本高昂、耗时较长且需进行样品前处理等局限。因此，开发一种可用于估算特级初榨橄榄油中类胡萝卜素浓度的简易光学检测技术具有实际需求。特级初榨橄榄油的陈化与氧化过程会降低与类胡萝卜素相关的拉曼信号强度，同时提升与脂肪酸相关的荧光及拉曼信号强度。