Classification of edible and lampante virgin olive oil based on synchronous fluorescence and total luminescence spectroscopy Original Research Article

Total luminescence and synchronous fluorescence spectroscopies were tested as regards their ability to differentiate edible from lampante virgin olive oils. Total luminescence spectra were recorded by measuring the emission spectra in the range 350–720 nm at excitation wavelengths from 320 to 535 nm. The synchronous fluorescence spectra of 41 edible and 32 lampante virgin olive oils were acquired by synchronous scanning the excitation and emission monochromator maintained at an offset value of 80 nm. Classification of virgin olive oils based on their synchronous fluorescence spectra was performed by hierarchical cluster analysis and principal component analysis using the spectral range of 429–545 nm. Principal component analysis provided better discrimination between the two classes, without any classification error, while hierarchical cluster analysis allowed 97.3% correct classification. These results indicate the capability of fluorescence techniques to differentiate virgin olive oils according to their quality.