A method for the determination of phenols in oils and fats, based on a tyrosinase biosensor, where the enzyme is immobilized on a kappa-Carrageenan gel, is described. The sensor can operate directly in a lion aqueous solvent and is particularly suitable for the determination of phenols in olive oil. An evaluation of the olive oil quality is proposed and the phenols content of other edible oils and fats is determined. Finally a comparison with a classical spectrophotometric method, usually employed for the same purpose, is reported.
Olive oil quality evaluation and analysis of phenols in other fats by means of an enzyme sensor directly operating in n-hexane solutions / Campanella, Luigi; G., Crescentini; Favero, Gabriele; A., Fortuney; Sammartino, Maria Pia; Tomassetti, Mauro. - In: PREHRAMBENO-TEHNOLOSKA I BIOTEHNOLOSKA REVIJA. - ISSN 0352-9193. - STAMPA. - 32:(1994), pp. 115-119. (Intervento presentato al convegno 2nd Croatian Congress of Food Technologists, Biotechnologists and Nutritionists tenutosi a ZAGREB, CROATIA nel JUN 15-17, 1994).
Olive oil quality evaluation and analysis of phenols in other fats by means of an enzyme sensor directly operating in n-hexane solutions
CAMPANELLA, Luigi;FAVERO, Gabriele;SAMMARTINO, Maria Pia;TOMASSETTI, Mauro
1994
Abstract
A method for the determination of phenols in oils and fats, based on a tyrosinase biosensor, where the enzyme is immobilized on a kappa-Carrageenan gel, is described. The sensor can operate directly in a lion aqueous solvent and is particularly suitable for the determination of phenols in olive oil. An evaluation of the olive oil quality is proposed and the phenols content of other edible oils and fats is determined. Finally a comparison with a classical spectrophotometric method, usually employed for the same purpose, is reported.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
