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.本数据集包含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。所有EVOO样品均在避光、60℃的加速储存条件下进行陈化处理，且分别在新鲜状态以及烘箱内陈化至多53天的5个不同陈化阶段完成了光谱测量。 类胡萝卜素（Carotenoids）是兼具营养活性的抗氧化剂，同时也是表征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）是当前测定类胡萝卜素浓度的常规手段，但该方法成本高昂、耗时较长且需要对样品进行预处理。因此，亟需一种能够快速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。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与拉曼信号强度。