Cargando…

Field-Deployable Determinations of Peroxide Index and Total Phenolic Content in Olive Oil Using a Promising Portable Sensor System

Useful information about the oxidative stability of a virgin olive oil in terms of oxidation products and antioxidant compounds can be obtained by analyzing the peroxide index (PI) and total phenolic content (TPC), respectively. These quality parameters are usually determined in a chemical laborator...

Descripción completa

Detalles Bibliográficos
Autores principales:	Grossi, Marco, Bendini, Alessandra, Valli, Enrico, Gallina Toschi, Tullia
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10255793/ https://www.ncbi.nlm.nih.gov/pubmed/37299728 http://dx.doi.org/10.3390/s23115002

Ejemplares similares

An HS-GC-IMS Method for the Quality Classification of Virgin Olive Oils as Screening Support for the Panel Test
por: Valli, Enrico, et al.
Publicado: (2020)

Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method
por: Palagano, Rosa, et al.
Publicado: (2020)

In-House Validation of an SPE-GC-FID Method for the Detection of Free and Esterified Hydroxylated Minor Compounds in Virgin Olive Oils
por: Valli, Enrico, et al.
Publicado: (2021)

Flash Gas Chromatography in Tandem with Chemometrics: A Rapid Screening Tool for Quality Grades of Virgin Olive Oils
por: Barbieri, Sara, et al.
Publicado: (2020)

Potential of the Oxidized Form of the Oleuropein Aglycon to Monitor the Oil Quality Evolution of Commercial Extra-Virgin Olive Oils
por: Esposto, Sonia, et al.
Publicado: (2023)

Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach
por: Barbieri, Sara, et al.
Publicado: (2020)

Sustainable Drying and Green Deep Eutectic Extraction of Carotenoids from Tomato Pomace
por: Lazzarini, Celeste, et al.
Publicado: (2022)

Instrumental and Sensory Analyses of Salami from Autochthonous and Conventional Pig Breeds
por: Valli, Enrico, et al.
Publicado: (2022)

Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics
por: Quintanilla-Casas, Beatriz, et al.
Publicado: (2020)

In House Validated UHPLC Protocol for the Determination of the Total Hydroxytyrosol and Tyrosol Content in Virgin Olive Oil Fit for the Purpose of the Health Claim Introduced by the EC Regulation 432/2012 for “Olive Oil Polyphenols”
por: Tsimidou, Maria Z., et al.
Publicado: (2019)

Method for the analysis of volatile compounds in virgin olive oil by SPME-GC-MS or SPME-GC-FID()()
por: Aparicio-Ruiz, Ramón, et al.
Publicado: (2022)

Preliminary Study: Comparison of Antioxidant Activity of Cannabidiol (CBD) and α-Tocopherol Added to Refined Olive and Sunflower Oils
por: Tura, Matilde, et al.
Publicado: (2019)

Sensory Wheel and Lexicon for the Description of Cold-Pressed Hemp Seed Oil
por: Tura, Matilde, et al.
Publicado: (2023)

Formulations of Rancid and Winey-Vinegary Artificial Olfactory Reference Materials (AORMs) for Virgin Olive Oil Sensory Evaluation
por: Aparicio-Ruiz, Ramón, et al.
Publicado: (2020)

Toward a Harmonized and Standardized Protocol for the Determination of Total Hydroxytyrosol and Tyrosol Content in Virgin Olive Oil (VOO). The Pros of a Fit for the Purpose Ultra High Performance Liquid Chromatography (UHPLC) Procedure
por: Tsimidou, Maria Z., et al.
Publicado: (2019)

Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham
por: Barbieri, Sara, et al.
Publicado: (2016)

Food Neophobia, Odor and Taste Sensitivity, and Overall Flavor Perception in Food
por: Puleo, Sharon, et al.
Publicado: (2021)

Kinetics of Catalytic Wet Peroxide Oxidation of Phenolics in Olive Oil Mill Wastewaters over Copper Catalysts
por: Maduna, Karolina, et al.
Publicado: (2018)

Evaluation of Hemp Seed Oils Stability under Accelerated Storage Test
por: Tura, Matilde, et al.
Publicado: (2022)

Bioactivity of Olive Oil Phenols in Neuroprotection
por: Angeloni, Cristina, et al.
Publicado: (2017)

Aromatic, Sensory, and Fatty Acid Profiles of Arbequina Extra Virgin Olive Oils Produced Using Different Malaxation Conditions
por: Olmo-Cunillera, Alexandra, et al.
Publicado: (2022)

Oil Content, Fatty Acid and Phenolic Profiles of Some Olive Varieties Growing in Lebanon
por: El Riachy, Milad, et al.
Publicado: (2019)

Biofortification (Se): Does it increase the content of phenolic compounds in virgin olive oil (VOO)?
por: D’Amato, Roberto, et al.
Publicado: (2017)

Effects of Virgin Olive Oil and Phenol-Enriched Virgin Olive Oils on Lipoprotein Atherogenicity
por: Farràs, Marta, et al.
Publicado: (2020)

Behavioral and Neurochemical Effects of Extra Virgin Olive Oil Total Phenolic Content and Sideritis Extract in Female Mice
por: Kokras, Nikolaos, et al.
Publicado: (2020)

Enrichment of Refined Olive Oils with Phenolic Extracts of Olive Leaf and Exhausted Olive Pomace
por: Vidal, Alfonso M., et al.
Publicado: (2022)

Effects of Trichoderma Biostimulation on the Phenolic Profile of Extra-Virgin Olive Oil and Olive Oil By-Products
por: Dini, Irene, et al.
Publicado: (2020)

Olive Fruit Ripening Degree and Water Content Relationships with Phenolic Acids and Alcohols, Secoiridoids, Flavonoids and Pigments in Fruit and Oil
por: Vicario, Giulia, et al.
Publicado: (2023)

Wine and Olive Oil Phenolic Compounds Interaction in Humans
por: Boronat, Anna, et al.
Publicado: (2018)

Biological effects of olive oil phenolic compounds on mitochondria
por: Blanco-Benítez, Mercedes, et al.
Publicado: (2022)

Remote testing: Sensory test during Covid-19 pandemic and beyond
por: Dinnella, Caterina, et al.
Publicado: (2022)

Content Variations in Oleocanthalic Acid and Other Phenolic Compounds in Extra-Virgin Olive Oil during Storage
por: Esposito Salsano, Jasmine, et al.
Publicado: (2022)

Impact of Stability of Enriched Oil with Phenolic Extract from Olive Mill Wastewaters
por: Romeo, Rosa, et al.
Publicado: (2020)

Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages
por: De Toffoli, Alessandra, et al.
Publicado: (2019)

Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes
por: Spinelli, Sara, et al.
Publicado: (2020)

Determination of total phenolic content and antioxidant activity of Commiphora mollis (Oliv.) Engl. resin
por: Molole, Guyo Jilo, et al.
Publicado: (2022)

Biological Activities of Phenolic Compounds Present in Virgin Olive Oil
por: Cicerale, Sara, et al.
Publicado: (2010)

Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil
por: Servili, Maurizio, et al.
Publicado: (2013)

The Health Benefiting Mechanisms of Virgin Olive Oil Phenolic Compounds
por: Parkinson, Lisa, et al.
Publicado: (2016)

Characterization of Phenolic Compounds and Their Contribution to Sensory Properties of Olive Oil
por: Pedan, Vasilisa, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_jjp4qmhdmn18mqclbvmchq4cm4