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Electrochemical sensor-based devices for assessing bioactive compounds in olive oils: A brief review

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Summary:Electrochemical bioinspired sensor devices combined with chemometric tools have experienced great advances in the last years, being extensively used for food qualitative and quantitative evaluation, namely for olive oil analysis. Olive oil plays a key role in the Mediterranean diet,possessing unique and recognized nutritional and health properties as well as highly appreciated organoleptic characteristics. These positive attributes are mainly due to olive oil richness in bioactive compounds such as phenolic compounds. In addition, these compounds enhance their overall sensory quality, being mainly responsible for the usual olive oil pungency and bitterness. Thisreview aims to compile and discuss the main research advances reported in the literature regarding the use of electrochemical sensor based-devices for assessing bioactive compounds in olive oil. The main advantages and limitations of these fast, accurate, bioinspired voltammetric, potentiometric and/or amperometric sensor green-approaches will be addressed, aiming to establish the future challenges for becoming a practical quality analytical tool for industrial and commercial applications.
Main Authors:Marx, Ítala
Other Authors:Veloso, Ana C.A.; Dias, L.G.; Casal, Susana; Pereira, J.A.; Peres, António M.
Subject:Bioactive compounds Chemometrics Electrochemical devices Olive oil Sensor technology
Year:2018
Country:Portugal
Document type:article
Access type:open access
Associated institution:Universidade Politécnica de Bragança
Language:English
Origin:Biblioteca Digital da UPB

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