Surface-Enhanced Raman Spectroscopy for Monitoring Extravirgin Olive Oil Bioactive Components

Table 1

Main Raman peaks observed in the spectra with assignments in accordance with the data reported in the literature. s, strong; m, medium; w, weak; vw, very weak.

Peak position (cm^−1)	Mode	Assignment	Ref.
616 m	In-plane phenyl ring deformation	Phenol compounds	[43]
823; 887 m	α-Anomers and α-glycosides	Cellulose	[44]
1002 m	Symmetric phenyl ring breathing	Protein; carotenoids	[13]
1070 w	C-C stretching out-of-phase	Triglycerides	[20]
1119 vw	C-C stretching in-phase	Triglycerides
1150–1170 m	C-C stretching	Carotene	[13]
1237 m	Phenyl ring and CO group motion	Phenol	[43]
1265 m	Symmetric rock in cis double bond (=C-H)	Triglycerides	[13, 14]
1350 s	In-phase methylene twisting deformation vibration	Oleic acid	[46, 47]
1441 w	(C-H bend) (CH2) methylene scissor deformations	Triglycerides	[14]
1471 w	O-H, CH2	Cellulose	[46]
1525 m	C-C stretching	Carotene	[13]
1629 s	Stretching (C=C) cis	Triglycerides	[50]
2865 m	C-H sym. stretching (CH2)	Triglycerides	[48]
2904 m	C-H sym. stretching (CH3)	Triglycerides
2931 m	C-H asym. stretching (CH2)	Triglycerides
2971 m	C-H asym. stretching (CH3)	Triglycerides