Electrochemical Sensor-Based Devices for Assessing Bioactive Compounds in Olive Oils: A Brief Review

Marx, Ítala M. G.; Veloso, Ana C. A.; Dias, Luís G.; Casal, Susana; Pereira, José Alberto; Peres, António M.

doi:10.3390/electronics7120387

Cited by 15 publications

(9 citation statements)

References 165 publications

(200 reference statements)

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“…These compounds have been related to different sensory positive attributes (e.g., acid, almonds, apple, banana, bitter, fruity, grassy, green, pungent, sweet sensations) and negative attributes (butyric, fusty, putrid, rancid, zapateria, wine-vinegary, wet-wood defects). The different chemical groups (e.g., hydroxyl, carboxyl, among other chemical groups) of the taste-related chemical compounds allow establishing electrostatic interactions or hydrogen bounds between them and the polar and non-polar regions of the lipid membranes, which present negative and positive polarities (Marx et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Effect of malaxation temperature on the physicochemical and sensory quality of cv. Cobrançosa olive oil and its evaluation using an electronic tongue

Marx

Rodrigues

Veloso

et al. 2021

LWT

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Olive oil is consumed worldwide due to its appreciated sensory attributes and health benefits, which are related with its fatty acid profile and richness in phenolic compounds that support a health claim concerning olive oil protective effects on blood lipids. However, to ensure that oils possess a rich phenolic content, the extraction conditions can be optimised. Therefore, the effects of malaxation temperature (22, 28 and 34 • C) on the physicochemical and sensory characteristics of cv. Cobrançosa olive oils were evaluated. The oils extracted at 22 • C had an overall better physicochemical quality (higher total phenols content, greater oxidative stability, lower free acidity and oxidation markers) and more intense positive sensory sensations (higher bitterness and pungency). Additionally, this study showed that a potentiometric electronic tongue could be used to discriminate oils taking into account the effect of malaxation temperature on the overall physicochemical and sensory scores (all samples correctly classified for leave-one-out cross-validation) with a predictive classification similar to that achieved by trained panellists. This finding strengthens the hypothesis that this device could be used as a complementary/alternative taste tool for assessing the impact of the extraction conditions on the oils' physicochemical and sensory characteristics.

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Section: Introductionmentioning

confidence: 99%

Effect of malaxation temperature on the physicochemical and sensory quality of cv. Cobrançosa olive oil and its evaluation using an electronic tongue

Marx

Rodrigues

Veloso

et al. 2021

LWT

Self Cite

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“…SWV perturbation signal shows a waveform formed by a series of pulses increasing along a linear baseline where the resulting current is determined by the difference between the current measurement in the forward and backward pulses [ 68 , 69 ]. LSV and CV are commonly used for exploratory purposes, while DPV and SWV are used for quantitative determinations [ 70 , 71 ].…”

Section: Fundamentals Of the Electrochemical Sensorsmentioning

confidence: 99%

Electrochemical Sensors Based on Conducting Polymers for the Aqueous Detection of Biologically Relevant Molecules

et al. 2021

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Electrochemical sensors appear as low-cost, rapid, easy to use, and in situ devices for determination of diverse analytes in a liquid solution. In that context, conducting polymers are much-explored sensor building materials because of their semiconductivity, structural versatility, multiple synthetic pathways, and stability in environmental conditions. In this state-of-the-art review, synthetic processes, morphological characterization, and nanostructure formation are analyzed for relevant literature about electrochemical sensors based on conducting polymers for the determination of molecules that (i) have a fundamental role in the human body function regulation, and (ii) are considered as water emergent pollutants. Special focus is put on the different types of micro- and nanostructures generated for the polymer itself or the combination with different materials in a composite, and how the rough morphology of the conducting polymers based electrochemical sensors affect their limit of detection. Polypyrroles, polyanilines, and polythiophenes appear as the most recurrent conducting polymers for the construction of electrochemical sensors. These conducting polymers are usually built starting from bifunctional precursor monomers resulting in linear and branched polymer structures; however, opportunities for sensitivity enhancement in electrochemical sensors have been recently reported by using conjugated microporous polymers synthesized from multifunctional monomers.

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“…The decomposition products of major phenolic constituents—namely oleuropein and ligstroside and aglycon together with hydroxytyrosol and tyrosol—form the majority of the phenolic fractions in olive oil [ 61 , 62 ].…”

Section: Olive Oil—determination Of Quality Parametersmentioning

confidence: 99%

“…In addition to the hydrosoluble phenolic compounds, there are other lipophilic compounds, such as vitamin E, which are relevant from a nutritional point of view. In olive oils, α-tocopherol is mainly responsible for significant concentrations of vitamin E, which can vary from 1.2 and 43 mg/100 g [ 62 , 98 ].…”

Section: Olive Oil—determination Of Quality Parametersmentioning

confidence: 99%

Evaluation of Olive Oil Quality with Electrochemical Sensors and Biosensors: A Review

Bounegru

Apetrei

2021

IJMS

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Electrochemical sensors, sensor arrays and biosensors, alongside chemometric instruments, have progressed remarkably of late, being used on a wide scale in the qualitative and quantitative evaluation of olive oil. Olive oil is a natural product of significant importance, since it is a rich source of bioactive compounds with nutritional and therapeutic properties, and its quality is important both for consumers and for distributors. This review aims at analysing the progress reported in the literature regarding the use of devices based on electrochemical (bio)sensors to evaluate the bioactive compounds in olive oil. The main advantages and limitations of these approaches on construction technique, analysed compounds, calculus models, as well as results obtained, are discussed in view of estimation of future progress related to achieving a portable, practical and rapid miniature device for analysing the quality of virgin olive oil (VOO) at different stages in the manufacturing process.

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Electrochemical Sensor-Based Devices for Assessing Bioactive Compounds in Olive Oils: A Brief Review

Cited by 15 publications

References 165 publications

Effect of malaxation temperature on the physicochemical and sensory quality of cv. Cobrançosa olive oil and its evaluation using an electronic tongue

Effect of malaxation temperature on the physicochemical and sensory quality of cv. Cobrançosa olive oil and its evaluation using an electronic tongue

Electrochemical Sensors Based on Conducting Polymers for the Aqueous Detection of Biologically Relevant Molecules

Evaluation of Olive Oil Quality with Electrochemical Sensors and Biosensors: A Review

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