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Evaluation of the effect of extracted time conditions on the phenolic content of olive pastes from cv. Arbequina and discrimination using a lab-made potentiometric electronic tongue

2021Conference paper Open access
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dc.contributor.authorMarx, Ítala
dc.contributor.authorRodrigues, Nuno
dc.contributor.authorVeloso, Ana C.A.
dc.contributor.authorPereira, J.A.
dc.contributor.authorPeres, António M.
dc.date.accessioned2023-02-07T16:20:29Z
dc.date.available2023-02-07T16:20:29Z
dc.date.issued2021
dc.description.abstractThe present study investigated the effect of malaxation times (Mt) (0, 15, 30, 45 and 60 min), during the industrial extraction of cv. Arbequina oils at 25 °C on total phenolic content of olive pastes. Additionally, the possibility of applying a lab-made potentiometric electronic tongue (E-tongue), comprising 40 lipid/polymer sensor membranes with cross sensitivity, to discriminate the olive pastes according to the Mt, was evaluated. The results pointed out that the olive pastes’ total phenolic contents significantly decreased (p-value < 0.001, one-way ANOVA) with the increase of the Mt (from 2.21 ± 0.02 to 1.99 ± 0.03 g gallic acid equivalents/kg olive paste), there being observed a linear decreasing trend (R-Pearson = −0.910). These findings may be tentatively attributed to the migration of the phenolic compounds from the olive pastes to the extracted oil and water phases, during the malaxation process. Finally, the E-tongue signals, acquired during the analysis of the olive pastes’ methanolic extracts (methanol:water, 80:20 v/v), together with a linear discriminant analysis (LDA), coupled with a simulated annealing (SA) algorithm, allowed us to establish a successful classification model. The E-tongue-LDA-SA model, based on 11 selected non-redundant sensors, allowed us to correctly discriminate all the studied olive pastes according to the Mt (sensitivities of 100% for training and leave-one-out cross-validation). The satisfactory performance of the E-tongue could be tentatively explained by the known capability of lipid/polymeric sensor membranes to interact with phenolic compounds, through electrostatic interactions and/or hydrogen bonds, which total content depended on the Mt.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), to CEB (UIDB/04469/2020), to REQUIMTE-LAQV (UIDB/50006/2020) and to BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020—Programa Operacional Regional do Norte. Ítala Marx acknowledges the Ph.D. research grant (SFRH/BD/137283/2018) provided by FCT. Nuno Rodrigues thanks the National funding by FCT-Foundation for Science and Technology, P.I., through the institutional scientific employment program contract.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMarx, Ítala; Rodrigues, Nuno; Veloso, Ana C.A.; Pereira, J.A.; Peres, António M. (2021). Evaluation of the effect of extracted time conditions on the phenolic content of olive pastes from cv. Arbequina and discrimination using a lab-made potentiometric electronic tongue. In The 1st International Electronic Conference on Chemical Sensors and Analytical Chemistry ou Chemistry Proceedings. 5:1, p. 1-5
dc.identifier.doi10.3390/CSAC2021-10556pt_PT
dc.identifier.eissn2673-4583
dc.identifier.issn2673-4583
dc.identifier.urihttp://hdl.handle.net/10198/26784
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_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.subjectLipid sensor membranespt_PT
dc.subjectChemometricspt_PT
dc.subjectOlive pastespt_PT
dc.subjectTotal phenolic contentpt_PT
dc.titleEvaluation of the effect of extracted time conditions on the phenolic content of olive pastes from cv. Arbequina and discrimination using a lab-made potentiometric electronic tonguept_PT
dc.typeconference paper
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/UIDB%2F50006%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F137283%2F2018/PT
oaire.citation.startPage36pt_PT
oaire.citation.titleChemistry Proceedingspt_PT
oaire.citation.volume5pt_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
rcaap.typeconferenceObjectpt_PT
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