Electrochemical sensor and biosensor for polyphenols detection in olive oils

Capannesi, Cecilia; Palchetti, Ilaria; Mascini, Marco; Parenti, Alessandro

doi:10.1016/s0308-8146(00)00211-9

Cited by 238 publications

(142 citation statements)

References 11 publications

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“…Total phenolic contents were determined as described by Capannesi et al [30] with some modifications. A mass of 2.5 g of olive oil was diluted with n-hexane (1:1) and extracted three times with 2.5 mL of methanol/water (80:20; v/v).…”

Section: Olive Oil Total Phenolic Contentmentioning

confidence: 99%

Sensory intensity assessment of olive oils using an electronic tongue

Veloso

Dias

Rodrigues

et al. 2016

Talanta

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a b s t r a c tOlive oils may be commercialized as intense, medium or light, according to the intensity perception of fruitiness, bitterness and pungency attributes, assessed by a sensory panel. In this work, the capability of an electronic tongue to correctly classify olive oils according to the sensory intensity perception levels was evaluated. Cross-sensitivity and non-specific lipid polymeric membranes were used as sensors. The sensor device was firstly tested using quinine monohydrochloride standard solutions. Mean sensitivities of 14 7 2 to 257 6 mV/decade, depending on the type of plasticizer used in the lipid membranes, were obtained showing the device capability for evaluating bitterness. Then, linear discriminant models based on sub-sets of sensors, selected by a meta-heuristic simulated annealing algorithm, were established enabling to correctly classify 91% of olive oils according to their intensity sensory grade (leave-one-out cross-validation procedure). This capability was further evaluated using a repeated K-fold cross-validation procedure, showing that the electronic tongue allowed an average correct classification of 80% of the olive oils used for internal-validation. So, the electronic tongue can be seen as a taste sensor, allowing differentiating olive oils with different sensory intensities, and could be used as a preliminary, complementary and practical tool for panelists during olive oil sensory analysis.

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Section: Olive Oil Total Phenolic Contentmentioning

confidence: 99%

Sensory intensity assessment of olive oils using an electronic tongue

Veloso

Dias

Rodrigues

et al. 2016

Talanta

View full text Add to dashboard Cite

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“…The total phenolic contents were determined according to Capannesi et al [37] with some modifications. A mass of 2.5 g of olive oil was diluted with n-hexane and then extracted with 2.5 mL of methanol/water (80 : 20 v/v).…”

Section: Olive Oil Total Phenolic Contentmentioning

confidence: 99%

Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue

Prata

Pereira

Rodrigues

et al. 2018

Journal of Food Quality

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Olive oil has unique organoleptic attributes and its consumption is associated with nutritional and health benefits, which are mainly related to its rich composition in phenolic and volatile compounds. The use of olive oil in heat-induced cooking leads to deep reduction of phenolic and volatile concentrations and to changes of the sensory profiles. This work confirmed that oven and microwave heating significantly reduced total phenolic contents ( value < 0.0001, one-way ANOVA), more pronounced in the latter, together with a significant reduction of the intensity of fruity, sweet, bitter, pungent, and green attributes ( value < 0.0001, Kruskal-Wallis test), particularly for fruity and green sensations. Besides, bitter, fruity, green, and pungent intensities showed a linear dependency with the total phenolic contents (0.8075 ≤ -Pearson ≤ 0.9694). Finally, the potentiometric electronic tongue together with linear discriminant analysis-simulated annealing algorithm allowed satisfactory discrimination (sensitivities of 94 ± 4%, for repeated -fold cross-validation) of olive oils subjected to intense microwave heating (5-10 min, 160-205 ∘ C) from those processed under usual cooking conditions (oven heating during 15-60 min or microwave heating during 1.5-3 min, 72-165 ∘ C). This could be due to the different responses of the electronic tongue towards olive oils with diverse phenolic and sensory profiles.

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“…Total phenol content was measured using the Folin-Ciocalteu method as described by Capannesi et al (2000). A calibration curve of gallic acid was acquired in the concentration range of 1-50 µM.…”

Section: Total Phenol Contentmentioning

confidence: 99%

“…This is in line with previous published data (Gorinstein et al, 2003;Sánchez et al, 2007). This is due to the low specificity of the Folin-Ciocalteu method, as the color reaction can occur with any oxidizable phenolic hydroxy group (Capannesi et al, 2000;Hrncirik et al, 2004). Figure 3 shows the correlation (r ϭ 0.81) between DPPH and ABTS methods, both in the hydrophilic fraction.…”

Section: Determination Of Antioxidant Capacitymentioning

confidence: 99%

“…The ABTS assay is based on the disappearance of the blue-green color of the radical solution, upon consumption by antioxidants, measured spectrophotometrically at 734 nm. Another index related to olive oil TAC is total phenolic content as measured through the FolinCiocalteu assay (Montedoro et al, 1992;Capannesi et al, 2000). Olive oil total phenolics are determined spectrophotometrically at 765 nm in methanolic extracts.…”

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Comparison of different tests used in mapping the Greek virgin olive oil production for the determination of its total antioxidant capacity

Minioti¹,

Georgiou²

2009

Grasas y Aceites

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mM KgϪ1 as assessed by the DPPH method. The results of total phenol content range between 3.8 and 29.4 mM Kg Ϫ1 olive oil. Total phenol content correlates with total antioxidant capacity assessed in the hydrophilic fraction through the DPPH (r ϭ 0.89) and the ABTS (r ϭ 0.69) assays. The hydrophilic fraction DPPH values correlate significantly with the ABTS values (r ϭ 0.81). However, the DPPH values for total olive oil correlate poorly with the ABTS assay, the Folin-Ciocalteu method and the DPPH assay in hydrophilic fraction. Although total phenolic content shows good correlation with ABTS and DPPH values and could serve as a useful indicator for olive oil antioxidant capacity, the use of a battery of tests contributes to better characterization of the antioxidant capacity of olive oil. KEY-WORDS: ABTS -DPPH -Folin-Ciocalteu -Olive oil -Phenolic antioxidants -Total antioxidant capacity.

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Electrochemical sensor and biosensor for polyphenols detection in olive oils

Cited by 238 publications

References 11 publications

Sensory intensity assessment of olive oils using an electronic tongue

Sensory intensity assessment of olive oils using an electronic tongue

Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue

Comparison of different tests used in mapping the Greek virgin olive oil production for the determination of its total antioxidant capacity

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