Continuation of our team's study of olive oil rancidification carried out in recent years using ad hoc biosensors. While in the preceding research the thermo-oxidative decomposition of extra-virgin olive oil (EVOO) at high temperatures was investigated, in the present work the aim was instead to make a more in-depth study of the principal processes that occur when an oil sample is artificially rancidified isothermally at 98°C in a air stream, using the classical American oxygen method (AOM method, official method). The principal processes taking place were essentially monitored using three different organic phase enzyme electrodes (OPEEs) as well as by two other ancillary non biosensor methods. Furthermore, the present research was not limited to the study of EVOO. The kinetic investigation using biosensor methods was extended to include olive oil (OO) and olive oil residue (OOR). © 2011 Springer Science+Business Media B.V.
OPEEs to investigate the isothermal rancidification process in olive oils / Tomassetti, Mauro; Mauro, Tomassetti; Campanella, Luigi; VECCHIO CIPRIOTI, Stefano. - STAMPA. - 91 LNEE:(2011), pp. 479-483. (Intervento presentato al convegno 15th Italian Conference on Sensors and Microsystems, AISEM 2010 tenutosi a Messina nel 8 February 2010 through 10 February 2010) [10.1007/978-94-007-1324-6_78].
OPEEs to investigate the isothermal rancidification process in olive oils
TOMASSETTI, Mauro;CAMPANELLA, Luigi;VECCHIO CIPRIOTI, Stefano
2011
Abstract
Continuation of our team's study of olive oil rancidification carried out in recent years using ad hoc biosensors. While in the preceding research the thermo-oxidative decomposition of extra-virgin olive oil (EVOO) at high temperatures was investigated, in the present work the aim was instead to make a more in-depth study of the principal processes that occur when an oil sample is artificially rancidified isothermally at 98°C in a air stream, using the classical American oxygen method (AOM method, official method). The principal processes taking place were essentially monitored using three different organic phase enzyme electrodes (OPEEs) as well as by two other ancillary non biosensor methods. Furthermore, the present research was not limited to the study of EVOO. The kinetic investigation using biosensor methods was extended to include olive oil (OO) and olive oil residue (OOR). © 2011 Springer Science+Business Media B.V.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.