A novel electrochemical method for olive oil acidity determination
Résumé
Olive oil is a very important product due to its nutritional value, sensory and antioxidant properties.
National and international regulations define basic quality parameters (such as acidity and peroxide
index) to discriminate high quality oils (extra virgin olive oil) from those of lower quality.
The standard procedures to measure acidity and peroxide index feature manual titration requiring
laboratory environment and trained personnel.
In this paper a novel technique, based on electrical impedance spectroscopy, is presented and
implemented as a low-cost, mobile instrument to be used everywhere and by anybody, with substantial
improvements of the current quality control of olive oil producers of any dimension.
The presented method is validated on 39 olive oil samples with different levels of acidity, peroxide
index and total phenolic content.
The results show that the conductance of an emulsion of olive oil with a hydro-alcoholic solution is
correlated with the oil acidity. Furthermore, since, for the same oil, the emulsion conductance varies
with the oil storage conditions (because of increases in the peroxide index), the presented technique
could also be used to evaluate product ageing
Fichier principal
A Novel Electrochemical Method for Olive Oil Acidity Deter….pdf (1.63 Mo)
Télécharger le fichier
Origine | Fichiers produits par l'(les) auteur(s) |
---|
Loading...