Fig. 6: ATR-FTIR spectroscopic analysis. | npj Science of Food

Fig. 6: ATR-FTIR spectroscopic analysis.

From: Olive oil from the 79 A.D. Vesuvius eruption stored at the Naples National Archaeological Museum (Italy)

Fig. 6: ATR-FTIR spectroscopic analysis.The alternative text for this image may have been generated using AI.

The spectrum of Mann-S1 (red line) was compared to that of a fresh virgin olive oil (green line). The strong carbonyl absorption of the triacylglycerol esters (1745 cm−1) detected in fresh oil was shifted to the typical carbonyl frequencies of free acids (1707 cm−1) and estolides (1733 cm−1).

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