Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/42259

TitleMonitoring olive oils quality and oxidative resistance during storage using an electronic tongue
Author(s)Rodrigues, Nuno
Dias, Luís G.
Veloso, Ana C. A.
Pereira, José Alberto
Peres, António M.
KeywordsOlive oils
Physicochemical quality parameters
Electronic tongue
Mulitple linear regression
Simulated annealing algorithm
Multiple linear regression
Issue date2016
PublisherElsevier
JournalLWT - Food Science and Technology
CitationRodrigues, Nuno; Dias, Luís G.; Veloso, Ana C. A.; Pereira, José Alberto; Peres, António M., Monitoring olive oils quality and oxidative resistance during storage using an electronic tongue. LWT - Food Science and Technology, 73, 683-692, 2016
Abstract(s)Monitoring olive oils oxidative stability and quality parameters (free acidity, peroxide values, K232 and K270 extinction coefficients) is needed to guarantee that, during storage, their levels remain within the legal thresholds enabling their commercialization as high-value extra-virgin olive oils. Physicochemical levels are assessed using time-consuming routine analytical reference techniques. In this work, the feasibility of a novel approach that merges an electronic tongue and chemometric tools, for monitoring extra-virgin olive oils' quality along one year of storage at dark or exposed to light is discussed. The results confirmed that physicochemical parameters varied with the storage lighting conditions and more significantly with time. Also, multiple linear regression models, using sub-sets of 2228 sensors selected with a meta-heuristic simulated annealing algorithm, allow evaluating the storage time-evolution of olive oils peroxide values, extinction coefficients and oxidative stabilities with satisfactory accuracy (R2 0.98 and 0.96, for leave-one-out and repeated K-fold cross-validation procedures, respectively). The capability of monitoring, in a single electrochemical assay, legal required quality parameters of olive oils, decreases considerable the analysis time and cost, allowing checking the compliance of extra-virgin olive oil quality with labeling. So, the use of electronic tongues for extra-virgin olive oil shelf-life assessment could be envisaged.
TypeArticle
Description"Available online 4 July 2016"
URIhttp://hdl.handle.net/1822/42259
DOI10.1016/j.lwt.2016.07.002
ISSN0023-6438
e-ISSN0023-6438
Publisher versionhttp://www.journals.elsevier.com/lwt-food-science-and-technology/
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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