Detection of virgin olive oil adulteration using a voltammetric e-tongue

Computers and Electronics in Agriculture

Volumn 108, Issue , 2014, Pages 148-154

  Apetrei, I M ^a   Apetrei, C ^a  

^a DUNAREA DE JOS UNIVERSITY OF GALATI   (Romania)

Author keywords

Adulteration; E Tongue; Polyphenol; Virgin olive oil

Indexed keywords

ELECTRONIC TONGUES; OIL SHALE; OLIVE OIL; SIGNAL DETECTION; SOYBEAN OIL; SUNFLOWER OIL;

ADULTERATION; E-TONGUE; EXTRA VIRGIN OLIVE OIL; OLIVE OIL ADULTERATION; POLYPHENOLIC CONTENT; POLYPHENOLS; VIRGIN OLIVE OIL; VOLTAMMETRIC SIGNALS;

OILS AND FATS; OLIVE OIL;

DETECTION METHOD; ELECTRONIC EQUIPMENT; FEASIBILITY STUDY; FOOD QUALITY; PHENOLIC COMPOUND; VEGETABLE OIL; BIOCHEMICAL COMPOSITION; EVERGREEN TREE; PHENOL; REGRESSION ANALYSIS;

EID: 84907327381     PISSN: 01681699     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.compag.2014.08.002     Document Type: Article

References (32)

1. Amirante P., Clodoveo M.L., Tamborrino A., Leone A., Dugo G. Oxygen concentration control during olive oil extraction process: a new system to emphasize the organoleptic and healthy properties of virgin olive oil. Acta Hort. 2012, 949:473-480.
2. Apetrei I.M., Rodriguez-Mendez M.L., Apetrei C., Nevares I., del Alamo M., de Saja J.A. Monitoring of evolution during red wine aging in oak barrels and alternative method by means of an electronic panel test. Food Res. Int. 2012, 45:244-249.
3. Apetrei C. Novel method based on polypyrrole-modified sensors and emulsions for the evaluation of bitterness in extra virgin olive oils. Food Res. Int. 2012, 48:673-680.
4. Apetrei C., Apetrei I.M., Villanueva S., de Saja J.A., Gutierrez-Rosales F., Rodriguez-Mendez M.L. Combination of an e-nose, an e-tongue and an e-eye for the characterisation of olive oils with different degree of bitterness. Anal. Chim. Acta 2010, 663:91-97.
5. Apetrei C., Gutierez F., Rodríguez-Méndez M.L., de Saja J.A. Novel method based on carbon paste electrodes for the evaluation of bitterness in extra virgin olive oils. Sens. Actuat. B - Chem. 2007, 121:567-575.
6. Apetrei I.M., Apetrei C. Voltammetric e-tongue for the quantification of total polyphenol content in olive oils. Food Res. Int. 2013, 54:2075-2082.
7. Calvano C.D., De Ceglie C., D'Accolti L., Zambonin C.G. MALDI-TOF mass spectrometry detection of extra-virgin olive oil adulteration with hazelnut oil by analysis of phospholipids using an ionic liquid as matrix and extraction solvent. Food Chem. 2012, 134:1192-1198.
8. Cetó X., Apetrei C., Del Valle M., Rodríguez-Méndez M.L. Evaluation of red wines antioxidant capacity by means of a voltammetric e-tongue with an optimized sensor array. Electrochim. Acta 2014, 120:180-186.
9. Cosio M.S., Ballabio D., Benedetti S., Gigliotti C. Evaluation of different storage conditions of extra virgin olive oils with an innovative recognition tool built by means of electronic nose and electronic tongue. Food Chem. 2007, 101:485-491.
10. Cozzolino D. Recent trends on the use of infrared spectroscopy to trace and authenticate natural and agricultural food products. Appl. Spectrosc. Rev. 2012, 47:518-530.
11. Dourtoglou V.G., Dourtoglou Th., Antonopoulos A., Stefanou E., Lalas S., Poulos C. Detection of olive oil adulteration using principal component analysis applied on total and Regio FA content. J. Am. Oil Chem. Soc. 2003, 80:203-208.
12. Gemperline, P., 2006. Practical Guide to Chemometrics, Taylor & Francis Group LLC.
13. Ghasemi-Varnamkhasti M., Rodríguez-Méndez M.L., Mohtasebi S.S., Apetrei C., Lozano J., Ahmadi H., Razavi S.H., de Saja J.A. Monitoring the aging of beers using a bioelectronic tongue. Food Contr. 2012, 25:216-224.
14. Gunstone, F.D. (Ed.), 2011. Vegetable Oils in Food Technology: Composition, Properties and Uses. Second ed., Blackwell Publishing Ltd.
15. Gurdeniz G., Ozen B. Detection of adulteration of extra-virgin olive oil by chemometric analysis of mid-infrared spectral data. Food Chem. 2009, 116:519-525.
16. Gutiérrez-Capitán M., Santiago J.-L., Vila-Planas J., Llobera A., Boso S., Gago P., Martínez M.-C., Jiménez-Jorquera C. Classification and characterization of different white grape juices by using a hybrid electronic tongue. J. Agric. Food Chem. 2013, 61:9325-9332.
17. Haddi Z., Alami H., El Bari N., Tounsi M., Barhoumi H., Maaref A., Jaffrezic-Renault N., Bouchikhi B. Electronic nose and tongue combination for improved classification of Moroccan virgin olive oil profiles. Food Res. Int. 2013, 54:1488-1498.
18. Heise H.M., Damm U., Lampen P., Davies A.N., Mcintyre P.S. Spectral variable selection for partial least squares calibration applied to authentication and quantification of extra virgin olive oils using Fourier transform Raman spectroscopy. Appl. Spectrosc. 2005, 59:1286-1294.
19. Herchi W., Sakouhi F., Arráez-Román D., Segura-Carretero A., Boukhchina S., Kallel H., Fernández-Gutierrez A. Changes in the content of phenolic compounds in flaxseed oil during development. J. Am. Oil Chem. Soc. 2011, 88:1135-1142.
20. Kim O.S., Kusuda K. Electrochemical behaviour of cu-tocopherol in a thin film of Nujol, a model of adipose tissue. Bioelectrochem. Bioenerg. 1994, 33:61-65.
21. Kunz M.R., Ottaway J., Kalivas J.H., Georgiou C.A., Mousdis G.A. Updating a synchronous fluorescence spectroscopic virgin olive oil adulteration calibration to a new geographical region. J. Agric. Food Chem. 2011, 59:1051-1057.
22. Lísa M., Holčapek M., Boháč M. Statistical evaluation of triacylglycerol composition in plant oils based on high-performance liquid chromatography - atmospheric pressure chemical ionization mass spectrometry data. J. Agric. Food Chem. 2009, 57:6888-6898.
23. Özdemir D., Öztürk B. Near infrared spectroscopic determination of olive oil adulteration with sunflower and corn oil. J. Food Drug Anal. 2007, 15:40-47.
24. Peris M., Escuder-Gilabert L. On-line monitoring of food fermentation processes using electronic noses and electronic tongues: a review. Anal. Chim. Acta 2013, 804:29-36.
25. Psaltopoulou T., Naska A., Orfanos P., Trichopoulos D., Mountokalakis T., Trichopoulou A. Olive oil, the Mediterranean diet, and arterial blood pressure: the Greek European Prospective Investigation into Cancer and Nutrition (EPIC) study. Am. J. Clin. Nutr. 2004, 80:1012-1018.
26. Quiles, J.L., Ramírez-Tortosa, M.C., Yaqoob, P., 2006. Olive Oil and Health, CABI.
27. Shiragami S., Kim O.S., Kusuda K. Direct survey of redox active compounds in sesame oil by cyclic voltammetry - studies on sesaminol, sesamol and hydroxyhydroquinone in nujol. J. Electroanal. Chem. 1994, 379:315-319.
28. Southampton Electrochemgroup, 1990. Instrumental Methods in Electrochemistry. Ellis Horwood Ltd, New York, pp. 178-227, vol. 380.
29. Tsimidou, M.Z., 2006. Olive oil quality. In: Boskou, D., (Ed.), Olive oil: Chemistry and Technology, second ed. Champaign, Illinois: AOCS Publishing, pp. 93-112.
30. Tura D., Failla O., Bassi D., Pedo S., Serraiocco A. Environmental and seasonal influence on virgin olive (Olea europaea L.) oil volatiles in northern Italy. Sci. Hort. 2009, 122:385-392.
31. Xu Z., Morris R.H., Bencsik M., Newton M.I. Detection of virgin olive oil adulteration using low field unilateral NMR. Sensors 2014, 14:2028-2035.
32. Yaroshenko I., Kirsanov D., Kartsova L., Bhattacharyya N., Sarkar S., Legin A. On the application of simple matrix methods for electronic tongue data processing: case study with black tea samples. Sens. Actuat. B - Chem. 2014, 191:67-74.