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Application of an electronic tongue as a single-run tool for olive oils’ total phenols and oxidative stability estimation

2020Conference object Open access
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dc.contributor.authorMarx, Ítala
dc.contributor.authorRodrigues, Nuno
dc.contributor.authorVeloso, Ana C.A.
dc.contributor.authorCasal, Susana
dc.contributor.authorPereira, J.A.
dc.contributor.authorPeres, António M.
dc.date.accessioned2023-02-10T12:24:38Z
dc.date.available2023-02-10T12:24:38Z
dc.date.issued2020
dc.description.abstractOlive oil quality can be enhanced during olive oil extraction, particularly by promoting the extraction of phenolic compounds extraction leading to the increase of the oxidative stability (OS). However, both total phenols content (TPC) and OS measurements (Folin-Ciocalteau spectrophotometric method and Rancimat, respectively) are time-consuming and expensive tasks, of difficult implementation in production lines. Thus, the present work studied the feasibility of using a potentiometric lab-made electronic tongue (E-tongue, Figure 1A), comprising non-specific lipid polymeric sensor membranes, coupled with multiple linear regression (MLR) models to predict TPC and an estimative of the OS of cv. Cobrançosa oils extracted at different malaxation temperatures (22 to 34 °C). For the potentiometric analysis, the oils’ polar phenol fraction was extracted with n-hexane and an aqueous methanolic solution (MeOH/H2O 80:20 v/v). The E-tongue-MLR models, based on sub-sets of 11 non-redundant sensors selected using the simulated annealing algorithm, allowed predicting (repeated K-folds-CV) the TPC (175<TPC<240 mg GAE/kg; RMSE=2.0±0.8 mg GAE/kg; R2=0.99±0.01) and, indirectly, to estimate the OS (11.5<OS<14.5 h; RMSE=0.08±0.07 h; R2=0.99±0.01), which values are directly related with the TPC. The satisfactory quantitative performance can be visualized in Figure 1B. In conclusion, the results showed that the E-tongue could be applied for quantifying TCP and predicting OS, both abovementioned shelf-life related parameters.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020), CEB (UIDB/04469/2020) and REQUIMTE-LAQV (UID/QUI/50006/2019)). I.M.G. Marx would also like to acknowledge FCT/MCTES for the Ph.D. grant number SFRH/BD/137283/2018. It is also acknowledge the national funding by FCT through the individual scientific employment program-contract with N. Rodriguespt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMarx, Ítala; Rodrigues, Nuno; Veloso, Ana C.A.; Casal, Susana; Pereira, J.A.; Peres, António M. (2020). Application of an electronic tongue as a single-run tool for olive oils’ total phenols and oxidative stability estimation. In 3rd International Symposium on Lipid Oxidation and Antioxidants: eBook of Abstracts. Onlinept_PT
dc.identifier.urihttp://hdl.handle.net/10198/26885
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherEuro Fed Lipidpt_PT
dc.relationMountain Research Center
dc.relationCentre of Biological Engineering of the University of Minho
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationImprovement of olive oil flavor and bioactive composition by optimizing industrial extraction using taste sensor devices
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectElectronic tonguept_PT
dc.titleApplication of an electronic tongue as a single-run tool for olive oils’ total phenols and oxidative stability estimationpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleCentre of Biological Engineering of the University of Minho
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleImprovement of olive oil flavor and bioactive composition by optimizing industrial extraction using taste sensor devices
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04469%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FQUI%2F50006%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F137283%2F2018/PT
oaire.citation.conferencePlaceOnlinept_PT
oaire.citation.endPage12pt_PT
oaire.citation.startPage12pt_PT
oaire.citation.title3rd International Symposium on Lipid Oxidation and Antioxidants: eBook of Abstractspt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamPOR_NORTE
person.familyNameMarx
person.familyNameRodrigues
person.familyNamePereira
person.familyNamePeres
person.givenNameÍtala
person.givenNameNuno
person.givenNameJosé Alberto
person.givenNameAntónio M.
person.identifier1676851
person.identifier107333
person.identifier.ciencia-id2717-C420-DEAE
person.identifier.ciencia-idF41D-B424-5F78
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-idCF16-5443-F420
person.identifier.orcid0000-0002-7049-2114
person.identifier.orcid0000-0002-9305-0976
person.identifier.orcid0000-0002-2260-0600
person.identifier.orcid0000-0001-6595-9165
person.identifier.ridGLV-5485-2022
person.identifier.ridL-6798-2014
person.identifier.ridI-8470-2012
person.identifier.scopus-author-id57191503603
person.identifier.scopus-author-id55258560600
person.identifier.scopus-author-id57204366348
person.identifier.scopus-author-id7102331969
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
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