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An electronic tongue as a tool for assessing the impact of carotenoids’ fortification on cv. Arbequina olive oils

2022Journal article Restricted access
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dc.contributor.authorMurillo-Cruz, Mª Carmen
dc.contributor.authorRodrigues, Nuno
dc.contributor.authorBermejo‐Román, Ruperto
dc.contributor.authorVeloso, Ana C.A.
dc.contributor.authorPereira, J.A.
dc.contributor.authorPeres, António M.
dc.date.accessioned2023-02-07T15:13:11Z
dc.date.available2023-02-07T15:13:11Z
dc.date.issued2022
dc.description.abstractThe consumption of carotenoids has several health benefits. It is known that the fortification of olive oils with carotenoids, namely β-carotene or lutein, enhanced the oils’ physicochemical properties, being a possible strategy to increase carotenoids intake. This study showed that a lab-made potentiometric electronic tongue, comprising lipid sensor membranes, could discriminate non-fortified olive oils from those fortified with different levels β-carotene or lutein (repeated K-fold cross-validation sensitivities: 87 ± 8%), confirming the impact of the fortification on the oils’ phenolic contents and sensory sensations. Moreover, the device could, semi-quantitatively, discriminate oils fortified with different amounts (0, 0.05, 0.10, and 0.15 mg/mL) of each carotenoid (repeated K-fold cross-validation sensitivities: 94 ± 9% and 97 ± 7%, for β-carotene and lutein, respectively). This could be related to the capability of detecting increasing levels of the carotenoids and to the ability to assess the changes induced by the addition of carotenoids on the total phenols’ contents and on the intensities of the basic taste sensations. Indeed, satisfactory first- or second-order correlations could be established between the centroids of the first discriminant functions of the linear discriminant models and the carotenoid fortification levels, the total phenols contents, as well as with the sweetness, bitterness, and pungency intensities of the fortified oils (0.865 ≤ R2 ≤ 0.998). The successful qualitative and (semi-)quantitative performance of the electronic tongue may foresee its future application as a practical and cost-effective tool for assessing the impact of the fortification of olive oils with carotenoids at the carotenoids, phenols, and basic taste levels.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) and to CEB (UIDB/04469/2020) units, to the Associate Laboratory SusTEC (LA/P/0007/2020), as well as 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. Nuno Rodrigues thanks to National funding by FCT—Foundation for Science and Technology, P.I., through the institutional scientific employment program-contract. Mª Carmen Murillo-Cruz thanks to the University of Jaén and Cortijo de la Loma S. L. for her pre-doctoral fellowship and also to the University of Jaén Doctoral School for the stay financial support provided.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMurillo-Cruz, Mª Carmen; Rodrigues, Nuno; Bermejo-Román, Ruperto; Veloso, Ana C.; . Pereira, J.A.; Peres, António M. (2022). An electronic tongue as a tool for assessing the impact of carotenoids’ fortification on cv. Arbequina olive oils. European Food Research and Technology. ISSN 1438-2377. 248:5, p. 1287-1298pt_PT
dc.identifier.doi10.1007/s00217-022-03964-6pt_PT
dc.identifier.eissn1438-2385
dc.identifier.issn1438-2377
dc.identifier.urihttp://hdl.handle.net/10198/26772
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringer Naturept_PT
dc.relationLA/P/0007/2020pt_PT
dc.relationMountain Research Center
dc.relationCentre of Biological Engineering of the University of Minho
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectLuteinpt_PT
dc.subjectβ-Carotenept_PT
dc.subjectTotal phenolspt_PT
dc.subjectSensory analysispt_PT
dc.subjectPotentiometrypt_PT
dc.subjectChemometricspt_PT
dc.titleAn electronic tongue as a tool for assessing the impact of carotenoids’ fortification on cv. Arbequina olive oilspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleCentre of Biological Engineering of the University of Minho
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.citation.endPage1298pt_PT
oaire.citation.issue5pt_PT
oaire.citation.startPage1287pt_PT
oaire.citation.titleEuropean Food Research and Technologypt_PT
oaire.citation.volume248pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameRodrigues
person.familyNamePereira
person.familyNamePeres
person.givenNameNuno
person.givenNameJosé Alberto
person.givenNameAntónio M.
person.identifier107333
person.identifier.ciencia-idF41D-B424-5F78
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-idCF16-5443-F420
person.identifier.orcid0000-0002-9305-0976
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-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.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublication7932162e-a2da-4913-b00d-17babbe51857
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