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Embedded portable instruments for olive oil quality analysis

The presentation describes two portable battery operated electronic systems to make measurements of free acidity, peroxide value and total phenol content in olive oil.<br><br>If you want to know more about this topic, please read:<br><br>[1] Grossi M., Di Lecce G., Gallina Toschi T., Riccò B. (2014). Fast and accurate determination of olive oil acidity by electrochemical impedance spectroscopy. IEEE Sensors Journal, 14 (9), 2947-2954. <br> http://dx.doi.org/10.1109/JSEN.2014.2321323<br><br><br>[2] Grossi M., Di Lecce G., Gallina Toschi T., Riccò B. (2014). A novel electrochemical method for olive oil acidity determination. Microelectronics Journal, 45, 1701-1707. http://dx.doi.org/10.1016/j.mejo.2014.07.006<br><br><br>[3] Grossi M., Di Lecce G., Arru, M., Gallina Toschi T., Riccò B. (2015). An opto-electronic system for in-situ determination of peroxide value and total phenol content in olive oil. Journal of Food Engineering, 146, 1-7. <br>http://dx.doi.org/10.1016/j.jfoodeng.2014.08.015<br>

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Embedded portable instruments for olive oil quality analysis

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  1. Embedded portable instruments for olive oil quality analysis: determination of free acidity, peroxide value and total phenol content Marco Grossi Department of Electrical Energy and Information Engineering University of Bologna, Italy http://www.researchgate.net/profile/Marco_Grossi

  2. Olive oil market European Union represents the biggest producers of olive oil in the world (about 80% of the world production).

  3. Olive oil quality The determination of olive oil quality is carried out by means of laboratory analytical methods and sensorial analysis. Free acidity (expressed as grams of oleic acid in 100mg of oil) is an indicator of the quality of the olives used to produce the oil and the procedures in the oil production. Peroxide value (expressed as milliequivalents of O2 in 1kg of oil) is an indicator of the oil oxidation. Bad storage conditions lead to increase of peroxide value. Total phenol content (expressed as mg of gallic acid in 1kg of oil) Phenols are soluble polar compounds responsible for the oil organoleptic properties and are important due to their anti-oxidant properties (beneficial for human health)

  4. Depending on the measured quality parameters, the olive oil can be classified according to different categories.

  5. Reference techniques for olive oil quality analysis are generally complex and need trained personnel and a laboratory environment. Such techniques are not suitable to be implemented in olive oil production centers also due to the use of toxic reagents. To improve the quality assessment of olive oil with in-situ measurements the following requirements are needed: Quick and simple measurements that can be performed also by non trained workers The technique must be implemented in the form of a portable electronic system The electronic system must be built with low cost electronics

  6. Measurement of free acidity in olive oil • A polypropylene vial modified to feature two stainless steel electrodes is filled with 15 ml of hydroalcoholic solution (9ml ethanol 6ml distilled water). • 1ml of the olive oil under test is added to the reagent and all is stirred to create the emulsion. • In presence of the reagent the free fatty acid molecules are ionized leading to an increase of the electrical conductance (Gm) of the emulsion.

  7. The electrical conductance (Gm) of the emulsion is measured and the olive oil free acidity is estimated.

  8. A portable battery-operated electronic system has been built To watch a video of the instrument performing a measure: https://www.youtube.com/watch?v=2C55F4w8mBs&feature=youtu.be To watch a video of the instrument performing a measure: https://www.youtube.com/watch?v=2C55F4w8mBs&feature=youtu.be To watch a video of the instrument performing a measure: https://www.youtube.com/watch?v=2C55F4w8mBs&feature=youtu.be To watch a video of the instrument performing a measure: https://www.youtube.com/watch?v=2C55F4w8mBs&feature=youtu.be

  9. Measurement of peroxide value and total phenol content in olive oil The aqueous reagent is mixed with 0.5ml of the oil under test to create an emulsion The optical absorbance is measured and used to estimate the parameter of interest

  10. A Led is used to provide the incident radiation and a photodiode to measure the intensity of the transmitted radiation Peroxide number Reagent: 8ml of ferrous ion oxidation xylenol orange (FOX) + 7ml of distilled water λpeak,LED = 569 nm Total phenol content Reagent: 1ml of Folin-Ciocalteu reagent + 1ml of Na2CO3 15% + 13ml of distilled water λpeak,LED = 835 nm

  11. A portable battery-operated electronic system has been built

  12. Peroxide value: correlation between the value measured with the reference technique and the intensity of transmitted radiation Total phenol content: correlation between the value measured with the reference technique and the logarithm of the intensity of transmitted radiation

  13. References [1] Grossi M., Di Lecce G., Gallina Toschi T., Riccò B. (2014). Fast and accurate determination of olive oil acidity by electrochemical impedance spectroscopy. IEEE Sensors Journal, 14 (9), 2947-2954. [2] Grossi M., Di Lecce G., Gallina Toschi T., Riccò B. (2014). A novel electrochemical method for olive oil acidity determination. Microelectronics Journal, 45, 1701-1707. [3] Grossi M., Di Lecce G., Arru, M., Gallina Toschi T., Riccò B. (2015). An opto-electronic system for in-situ determination of peroxide value and total phenol content in olive oil. Journal of Food Engineering, 146, 1-7.

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