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Qualitative evaluation of Tunisian olive oils using an electronic tongue and chemometric tools: a prospective study

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dc.contributor.authorSlim, Souihli
dc.contributor.authorRodrigues, Nuno
dc.contributor.authorDias, L.G.
dc.contributor.authorVeloso, Ana C.A.
dc.contributor.authorPereira, J.A.
dc.contributor.authorOueslati, Souheib
dc.contributor.authorPeres, António M.
dc.date.accessioned2018-02-20T10:13:53Z
dc.date.available2018-02-20T10:13:53Z
dc.date.issued2016
dc.description.abstractOlive oil commercialization has a great impact in the regional economy of several countries including Tunisia. It is a high-value food product, quite prone to frauds. So, it is important to establish analytical techniques that can ensure labelling correctness regarding olive oil quality as well as its origin, namely concerning the olive(s) cultivar(s) used in the production, which is of major importance for monovarietal olive oils. Traditional analytical techniques like those based on chromatography are quite expensive, time consuming, not portable and difficult to implement in-situ, considering the usual harsh environments of the olive industry. In this work, the feasibility of using an electronic tongue as a classification tool for discriminating Tunisian olive oils according to their quality level (i.e., extra virgin olive oil, virgin olive oil or lampante olive oil) and olive cultivar (i.e., Chetoui, Shali and others, according to the label information) was evaluated for the first time. Olive oil quality was assessed quality parameters (free acidity, peroxide values, K232 and K270 extinction coefficients) and on the organoleptic evaluation carried out by a sensory panel parameters (according to the International Olive Council directives). The potentiometric signal profiles recorded with the electrochemical multi-sensor device during the electrochemical analysis of olive oils’ hydroethanolioc extracts (≈ 5 min), coupled with linear discriminant models, established based on the most informative sub-sets of sensors, selected by a simulated annealing algorithm, were able to satisfactorily perform olive oils discrimination according to (i) Olive cultivar sensitivities of 88% for leave-one-out cross-validation and mean sensitivities of 79% for the repeated K-folds cross-validation (4 folds with 10 repeats), achieved with a multivariate model based on the information gathered by 20 sensors of the electronic tongue; and, (ii) Quality level: sensitivities of 91% for leave-one-out cross-validation and mean sensitivities of 84% for the repeated K-folds cross-validation (4 folds with 10 repeats), achieved with a multivariate model based on the information gathered by 26 sensors of the electronic tongue. Overall, the results show the satisfactory performance of a potentiometric electronic tongue containing cross-sensitivity lipid membranes as sensors, which may be tentatively a\ributed to the capacity of the electrochemical device in discriminating olive oils with different polar compounds contents, which are related to specific sensory attributes of olive oils such as bitterness and pungency. Furthermore, the present study, concerning Tunisian olive oils analysis using an electronic tongue, confirms the results previously reported in the literature for olive oils from other geographical origins.pt_PT
dc.description.sponsorshipThis work was co-financed by Project POCI-01-0145-FEDER-006984 – Associated Laboratory LSRE-LCM funded by FEDER funds through COMPETE2020 - Programa Operacional Competitividade e Internacionalização (POCI), by national funds through FCT - Fundação para a Ciência e a Tecnologia; and by the strategic funding of UID/BIO/04469/2013 unit. Nuno Rodrigues thanks FCT, POPH-QREN and FSE for the Ph.D. Grant (SFRH/BD/104038/2014).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSlim, Souihli; Rodrigues, Nuno; Dias, L.G.; Veloso, Ana C.A.; Pereira, J.A.; Ouelsati, Souheib; Peres, António M. (2016). Qualitative evaluation of Tunisian olive oils using an electronic tongue and chemometric tools: a prospective study. In XXI Meeting of the Portuguese Electrochemistry Society & XVIII Iberian Electrochemistry Meeting. Bragança: Instituto Politécnico. ISBN 978-972-745-213-2pt_PT
dc.identifier.isbn978-972-745-213-2
dc.identifier.urihttp://hdl.handle.net/10198/15826
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstituto Politécnico de Bragançapt_PT
dc.relationCharacterization of wild and ancient olive trees for its valorization”
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titleQualitative evaluation of Tunisian olive oils using an electronic tongue and chemometric tools: a prospective studypt_PT
dc.typeconference poster
dspace.entity.typePublication
oaire.awardTitleCharacterization of wild and ancient olive trees for its valorization”
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FBIO%2F04469%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F104038%2F2014/PT
oaire.citation.conferencePlaceBragançapt_PT
oaire.citation.endPage44pt_PT
oaire.citation.startPage44pt_PT
oaire.citation.titleXXI Meeting of the Portuguese Electrochemistry Society & XVIII Iberian Electrochemistry Meetingpt_PT
oaire.fundingStream5876
person.familyNameRodrigues
person.familyNameDias
person.familyNamePereira
person.familyNamePeres
person.givenNameNuno
person.givenNameLuís G.
person.givenNameJosé Alberto
person.givenNameAntónio M.
person.identifier107333
person.identifier.ciencia-idF41D-B424-5F78
person.identifier.ciencia-id2F11-9092-FAAF
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-idCF16-5443-F420
person.identifier.orcid0000-0002-9305-0976
person.identifier.orcid0000-0002-1210-4259
person.identifier.orcid0000-0002-2260-0600
person.identifier.orcid0000-0001-6595-9165
person.identifier.ridL-6798-2014
person.identifier.ridI-8470-2012
person.identifier.scopus-author-id55258560600
person.identifier.scopus-author-id23569169900
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.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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