Document Type

Honors Project

First Advisor

Ken Overway

Second Advisor

Melanie Laliker

Third Advisor

Ian McNeil

Degree Award Date

Spring 5-2-2026

Keywords

polyphenol, fluorescence, PARAFAC

Disciplines

Analytical Chemistry

Abstract

Polyphenols are chemical compounds commonly found in food products like olive oil and red wine. Research suggests that their presence in such foods conveys positive cardiovascular and cognitive health benefits. This group of compounds is often difficult to quantify in such samples due to an overlap in the chemical signals and the presence of interferences, such as coloring, found naturally in the food. Use of 3D Fluorescence Excitation Emission Matrix (EEM) measurements combined with pH sensitivity could establish a method in which polyphenols are identified more easily in mixtures. Binary and ternary mixtures of polyphenols were analyzed without the additional dimensions of pH and background color (proposed for future work). The Limit of Detection was used as a Figure of Merit to compare the performance of the measurement on the different mixtures, with the goal of applying this method to commercially useful samples such as wine and olive oil.

Force Open Access

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