Monitoring olive oils quality and oxidative resistance during storage using an electronic tongue

Detalhes bibliográficos
Autor(a) principal: Rodrigues, Nuno
Data de Publicação: 2016
Outros Autores: Dias, Luís G., Veloso, Ana C. A., Pereira, José Alberto, Peres, António M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/42259
Resumo: "Available online 4 July 2016"
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spelling Monitoring olive oils quality and oxidative resistance during storage using an electronic tongueOlive oilsPhysicochemical quality parametersElectronic tongueMulitple linear regressionSimulated annealing algorithmMultiple linear regressionScience & Technology"Available online 4 July 2016"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.This work was co-financed by Project POCI-01-0145-FEDER- 006984 e Associated Laboratory LSRE-LCM funded by FEDER funds through COMPETE2020 - Programa Operacional Competitividade e Internacionalizaçao (POCI), by national funds through FCT - Fundação para a Ciencia e a Tecnologia; and by the strategic funding of UID/BIO/04469/2013 unit. Nuno Rodrigues thanks FCT, POPHQREN and FSE for the Ph.D. Grant (SFRH/BD/104038/2014).ElsevierUniversidade do MinhoRodrigues, NunoDias, Luís G.Veloso, Ana C. A.Pereira, José AlbertoPeres, António M.20162016-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/42259engRodrigues, 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, 20160023-64380023-643810.1016/j.lwt.2016.07.002http://www.journals.elsevier.com/lwt-food-science-and-technology/info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:38:19Zoai:repositorium.sdum.uminho.pt:1822/42259Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:34:44.350494Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Monitoring olive oils quality and oxidative resistance during storage using an electronic tongue
title Monitoring olive oils quality and oxidative resistance during storage using an electronic tongue
spellingShingle Monitoring olive oils quality and oxidative resistance during storage using an electronic tongue
Rodrigues, Nuno
Olive oils
Physicochemical quality parameters
Electronic tongue
Mulitple linear regression
Simulated annealing algorithm
Multiple linear regression
Science & Technology
title_short Monitoring olive oils quality and oxidative resistance during storage using an electronic tongue
title_full Monitoring olive oils quality and oxidative resistance during storage using an electronic tongue
title_fullStr Monitoring olive oils quality and oxidative resistance during storage using an electronic tongue
title_full_unstemmed Monitoring olive oils quality and oxidative resistance during storage using an electronic tongue
title_sort Monitoring olive oils quality and oxidative resistance during storage using an electronic tongue
author Rodrigues, Nuno
author_facet Rodrigues, Nuno
Dias, Luís G.
Veloso, Ana C. A.
Pereira, José Alberto
Peres, António M.
author_role author
author2 Dias, Luís G.
Veloso, Ana C. A.
Pereira, José Alberto
Peres, António M.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Rodrigues, Nuno
Dias, Luís G.
Veloso, Ana C. A.
Pereira, José Alberto
Peres, António M.
dc.subject.por.fl_str_mv Olive oils
Physicochemical quality parameters
Electronic tongue
Mulitple linear regression
Simulated annealing algorithm
Multiple linear regression
Science & Technology
topic Olive oils
Physicochemical quality parameters
Electronic tongue
Mulitple linear regression
Simulated annealing algorithm
Multiple linear regression
Science & Technology
description "Available online 4 July 2016"
publishDate 2016
dc.date.none.fl_str_mv 2016
2016-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1822/42259
url http://hdl.handle.net/1822/42259
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Rodrigues, 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
0023-6438
0023-6438
10.1016/j.lwt.2016.07.002
http://www.journals.elsevier.com/lwt-food-science-and-technology/
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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