ANALYSIS OF CHLOROPHYLL DEGRADATION IN OLIVE OIL USING LASER SPECTROSCOPY

• Main Author: WIDYA SENA , ASHIKA
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/25850
• Institution: Institut Teknologi Bandung

Olive oil is a dietary component that is commonly used in the world. Its health benefits for humans are renown, mainly due to its high chlorophyll concentration. Several researches to observe the chemical compositions of olive oil and the factors which influence its qualities have been conducted using UV spectroscopy, liquid chromatography, and fluorescence spectroscopy. However, the researches which are focused on any possible influences of light exposure with specific wavelengths towards the decrease of chlorophyll concentration in olive oil are still limited. <br /> <br /> <br /> In this study, we used laser spectroscopy technology: a measurement method based on the interactions between light radiation and matters. Observations were conducted upon the concentration, electron decay time, and absorption of chemical compounds in olive oil. We used three types of olive oil: classic, extra virgin, and extra light from three different brands. The first experiment was to observe compounds in different types of olive oil using PL spectroscopy. We managed to identify three glaring compounds in three types of olive oil: oxidation products (4%-84%), vitamin E (3%-41%), and chlorophyll (11%-100%), with chlorophyll as the most dominant compound in extra virgin olive oil. From the electron decay time measurement, we acquired that the extra light sample, which has the lowest concentration of chlorophyll, had the shortest electron decay time (5.88 ns). On the other hand, in extra virgin sample, the electron decay time was 7.02 ns. <br /> <br /> <br /> In addition to that, we carried out some measurements to understand any possible implications of light exposure with wavelengths of 450 nm and 532 nm, and indoor lightning towards the chlorophyll concentration in extra virgin olive oil. We learned that chlorophyll in olive oil undergoes degradation by 1,8 E-1 mmol/mins or 20,53 ?mol/mins when exposed with a 450 nm diode laser. Whereas, when the sample was exposed with 532 nm laser and indoor lightning, no degradations were detected. This reiterates the importance of storing olive oil in a sunlight-protected environment.