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Classification and Antioxidant Activity Evaluation of Edible Oils by Using Nanomaterial-Based Electrochemical Sensors

The classification of olive oils and the authentication of their biological or geographic origin are important issues for public health and for the olive oil market and related industries. The development of techniques for olive oil classification that are fast, easy to use, and suitable for online,...

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Autores principales: Munteanu, Irina Georgiana, Apetrei, Constantin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9917972/
https://www.ncbi.nlm.nih.gov/pubmed/36769346
http://dx.doi.org/10.3390/ijms24033010
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author Munteanu, Irina Georgiana
Apetrei, Constantin
author_facet Munteanu, Irina Georgiana
Apetrei, Constantin
author_sort Munteanu, Irina Georgiana
collection PubMed
description The classification of olive oils and the authentication of their biological or geographic origin are important issues for public health and for the olive oil market and related industries. The development of techniques for olive oil classification that are fast, easy to use, and suitable for online, in situ and remote operation is of high interest. In this study, the possibility of discriminating and classifying vegetable oils according to different criteria related to biological or geographical origin was assessed using cyclic voltammograms (CVs) as input data, obtained with electrochemical sensors based on carbonaceous nanomaterials and gold nanoparticles. In this context, 44 vegetable oil samples of different categories were analyzed and the capacity of the sensor array coupled with multivariate analysis was evaluated. The characteristics highlighted in voltammograms are related to the redox properties of the electroactive compounds, mainly phenolics, existing in the oils. Moreover, the antioxidant activity of the oils’ hydrophilic fraction was also estimated by conventional spectrophotometric methods (1,1-diphenyl-2-picrylhydrazyl (DPPH) and galvinoxyl) and correlated with the voltammetric responses of the sensors. The percentage of DPPH and galvinoxyl inhibition was accurately predicted from the voltammetric data, with a correlation coefficients greater than 0.97 both in calibration and in validation. The results indicate that this method allows for a clear discrimination of oils from different biological or geographic origins.
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spelling pubmed-99179722023-02-11 Classification and Antioxidant Activity Evaluation of Edible Oils by Using Nanomaterial-Based Electrochemical Sensors Munteanu, Irina Georgiana Apetrei, Constantin Int J Mol Sci Article The classification of olive oils and the authentication of their biological or geographic origin are important issues for public health and for the olive oil market and related industries. The development of techniques for olive oil classification that are fast, easy to use, and suitable for online, in situ and remote operation is of high interest. In this study, the possibility of discriminating and classifying vegetable oils according to different criteria related to biological or geographical origin was assessed using cyclic voltammograms (CVs) as input data, obtained with electrochemical sensors based on carbonaceous nanomaterials and gold nanoparticles. In this context, 44 vegetable oil samples of different categories were analyzed and the capacity of the sensor array coupled with multivariate analysis was evaluated. The characteristics highlighted in voltammograms are related to the redox properties of the electroactive compounds, mainly phenolics, existing in the oils. Moreover, the antioxidant activity of the oils’ hydrophilic fraction was also estimated by conventional spectrophotometric methods (1,1-diphenyl-2-picrylhydrazyl (DPPH) and galvinoxyl) and correlated with the voltammetric responses of the sensors. The percentage of DPPH and galvinoxyl inhibition was accurately predicted from the voltammetric data, with a correlation coefficients greater than 0.97 both in calibration and in validation. The results indicate that this method allows for a clear discrimination of oils from different biological or geographic origins. MDPI 2023-02-03 /pmc/articles/PMC9917972/ /pubmed/36769346 http://dx.doi.org/10.3390/ijms24033010 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Munteanu, Irina Georgiana
Apetrei, Constantin
Classification and Antioxidant Activity Evaluation of Edible Oils by Using Nanomaterial-Based Electrochemical Sensors
title Classification and Antioxidant Activity Evaluation of Edible Oils by Using Nanomaterial-Based Electrochemical Sensors
title_full Classification and Antioxidant Activity Evaluation of Edible Oils by Using Nanomaterial-Based Electrochemical Sensors
title_fullStr Classification and Antioxidant Activity Evaluation of Edible Oils by Using Nanomaterial-Based Electrochemical Sensors
title_full_unstemmed Classification and Antioxidant Activity Evaluation of Edible Oils by Using Nanomaterial-Based Electrochemical Sensors
title_short Classification and Antioxidant Activity Evaluation of Edible Oils by Using Nanomaterial-Based Electrochemical Sensors
title_sort classification and antioxidant activity evaluation of edible oils by using nanomaterial-based electrochemical sensors
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9917972/
https://www.ncbi.nlm.nih.gov/pubmed/36769346
http://dx.doi.org/10.3390/ijms24033010
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