Evaluation of Olive Oil Quality with Electrochemical Sensors and Biosensors: A Review

Alexandra Virginia Bounegru,Constantin Apetrei

doi:10.3390/ijms222312708

Alexandra Virginia Bounegru, Constantin Apetrei

Open Access

https://doi.org/10.3390/ijms222312708

Copy DOI

Abstract

Electrochemical sensors, sensor arrays and biosensors, alongside chemometric instruments, have progressed remarkably of late, being used on a wide scale in the qualitative and quantitative evaluation of olive oil. Olive oil is a natural product of significant importance, since it is a rich source of bioactive compounds with nutritional and therapeutic properties, and its quality is important both for consumers and for distributors. This review aims at analysing the progress reported in the literature regarding the use of devices based on electrochemical (bio)sensors to evaluate the bioactive compounds in olive oil. The main advantages and limitations of these approaches on construction technique, analysed compounds, calculus models, as well as results obtained, are discussed in view of estimation of future progress related to achieving a portable, practical and rapid miniature device for analysing the quality of virgin olive oil (VOO) at different stages in the manufacturing process.

Highlights

Evaluation of Olive Oil Quality withThe olive tree (Olea europaea L.) is native to the Mediterranean basin and parts of Asia, being cultivated, at present, throughout the world for olives and olive oil [1]
Olive oil is considered one of the healthiest food fats, since its consumption has been associated with reducing cardiovascular diseases through decreasing the LDL-cholesterol fraction [2,3], having an antioxidant [4,5], anti-inflammatory [6], antimicrobial [7,8] and antitumoral [9,10] effect
The results showed that multiple linear regression model (MLRM)-simulated annealing algorithm (SA)-e-tongue is able to quantify peroxide index (PI) with an analytical accuracy similar to that obtained by the official titration technique [158]

Summary

Introduction

Evaluation of Olive Oil Quality withThe olive tree (Olea europaea L.) is native to the Mediterranean basin and parts of Asia, being cultivated, at present, throughout the world for olives and olive oil [1]. Olive oil is considered one of the healthiest food fats, since its consumption has been associated with reducing cardiovascular diseases through decreasing the LDL-cholesterol fraction [2,3], having an antioxidant [4,5], anti-inflammatory [6], antimicrobial [7,8] and antitumoral [9,10] effect. Vegetable oils represent an important part of a balanced, healthy diet. The fat fraction of vegetable oils (of up to 90% of the total composition weight) has a much higher energetic value by comparison with that of proteins and carbohydrates [11,12]. The nutritional value of vegetable oils is heavily correlated to their quality. There are several international institutions, such as the Food and Agriculture Organisation of the United Nations and the European Anti-Fraud Office, who develop legislative initiatives for consumer protection against oils which have a questionable quality or are adulterated [11]

Objectives

Methods

Findings

Conclusion