Optical Determination of Solid Fat Content in Fats and Oils: Effects of Wavelength on Estimated Accuracy

Grossi, Marco; Valli, Enrico; Glicerina, Virginia; Rocculi, Pietro; Toschi, Tullia Gallina; Riccò, B.

doi:10.1002/ejlt.202100071

Cited by 3 publications

(1 citation statement)

References 30 publications

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“…Thus, an alternative optical approach is to measure the optical properties only for a single or a low number of wavelengths. Grossi et al, in 2020 and 2022, proposed a novel technique to estimate the solid fat content in vegetable oils and fats that can be easily implemented in the form of a portable embedded system for in-the-field analysis [11,12]. The sample under test is irradiated with an LED and the transmitted radiation is collected by a photodiode, during a thermal cycle.…”

Section: Introductionmentioning

confidence: 99%

A Portable Battery-Operated Sensor System for Simple and Rapid Assessment of Virgin Olive Oil Quality Grade

et al. 2022

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Virgin olive oil quality is assessed by chemical as well as sensory analysis. Two of the most important parameters that define the quality of virgin olive oils are the free acidity and the peroxide index. These chemical parameters are usually determined by manual titration procedures that must be carried out in a laboratory by trained personnel. In this paper, a portable sensor system to support the quality grade assessment of virgin olive oil is presented. The system is battery operated and characterized by small dimensions, light weight and quick measurement response (about 30 s). The working principle is based on the measurement of the electrical conductance of an emulsion between a chemical reagent and the olive oil sample. Two different chemical reagents have been investigated: (1) a hydro-alcoholic solution (HAS), made of 60% ethanol and 40% distilled water; (2) 100% distilled water (DW). Tests have been carried out on a set of 40 olive oil samples. The results have shown how, for most of the fresh virgin olive oil samples (31 samples out of 40), the free acidity can be estimated with good accuracy from the electrical conductance of the emulsion using HAS as the reagent. In the case of the full set of samples, the emulsion electrical conductance, using HAS as the reagent, is a function of both the sample free acidity as well as the compounds produced by oil oxidation, and a compensation method based on the measured electrical conductance, using DW as the reagent, has been introduced to improve the accuracy in the estimated free acidity. Tests have also been carried out on the full set of samples, using a k-nearest neighbors algorithm, to demonstrate the feasibility of olive oil classification according to the quality grade. The results have shown how measurements carried out using only the HAS reagent provide better classification accuracy than measurements carried out using both the HAS and DW reagents. The proposed system can be a low-cost alternative to standard laboratory analyses to evaluate the quality grade of virgin olive oil.

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Section: Introductionmentioning

confidence: 99%

A Portable Battery-Operated Sensor System for Simple and Rapid Assessment of Virgin Olive Oil Quality Grade

et al. 2022

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Food Structure as a Foundation for Food Texture

Bouchon,

Contardo,

Molina

2023

Food Texturology: Measurement and Perception of Food Textural Properties

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Field-Deployable Determinations of Peroxide Index and Total Phenolic Content in Olive Oil Using a Promising Portable Sensor System

Grossi

Bendini

Valli

et al. 2023

Sensors

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Useful information about the oxidative stability of a virgin olive oil in terms of oxidation products and antioxidant compounds can be obtained by analyzing the peroxide index (PI) and total phenolic content (TPC), respectively. These quality parameters are usually determined in a chemical laboratory using expensive equipment, toxic solvents, and well-trained personnel. This paper presents a novel portable sensor system for in the field and rapid determination of PI and TPC that is particularly suited in the case of small production environments that cannot afford an internal laboratory for quality control analysis. The system is small, can be powered by both USB ports and batteries, is easy to operate, and integrates a Bluetooth module for wireless data transmission. It estimates the PI and TPC in olive oil from the measurement of the optical attenuation of an emulsion between a reagent and the sample under test. The system has been tested on a set of 12 olive oil samples (eight for calibration and four for validation), and the results have shown how the considered parameters can be estimated with good accuracy. The maximum deviation from the results obtained with the reference analytical techniques is 4.7 meq O2/kg in the case of PI and 45.3 ppm in the case of TPC for the calibration set, while it is 14.8 meq O2/kg in the case of PI and 55 ppm in the case of TPC for the validation set.

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Optical Determination of Solid Fat Content in Fats and Oils: Effects of Wavelength on Estimated Accuracy

Cited by 3 publications

References 30 publications

A Portable Battery-Operated Sensor System for Simple and Rapid Assessment of Virgin Olive Oil Quality Grade

A Portable Battery-Operated Sensor System for Simple and Rapid Assessment of Virgin Olive Oil Quality Grade

Food Structure as a Foundation for Food Texture

Field-Deployable Determinations of Peroxide Index and Total Phenolic Content in Olive Oil Using a Promising Portable Sensor System

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