An electronic tongue as a tool for assessing the impact of carotenoids’ fortification on cv. Arbequina olive oils

Murillo-Cruz, Ma Carmen; Rodrigues, Nuno; Bermejo, Ruperto; Veloso, Ana C. A.; Pereira, José Alberto; Peres, António M.

doi:10.1007/s00217-022-03964-6

Cited by 4 publications

(15 citation statements)

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“…Moreover, fortification improved the nutritional value of the monovarietal oils by unclearly increase (Table 1) the usual low content of carotenoids (Cherif et al, 2021;Lim on et al, 2015;Marx et al, 2022), contributing to the fulfillment of the recommended carotenoids daily intake, through the oils' usual consumption. It should be remarked that the physicochemical data and observed trends related with the carotenoids' fortification (Table 1) are, in general, in accordance with the trends previously reported in the literature (Murillo-Cruz et al, 2022;Murillo-Cruz, García-Ruíz, et al, 2021).…”

Section: Effect Of Carotenoids Fortification On the Quality Grade Sta...supporting

confidence: 90%

“…The lab‐made E‐tongue had two cylindrical sensor arrays, each one with 20 lipid polymeric cross‐sensitive membranes containing 3% of a lipid additive, 32% of a plasticizer, and 65% of PVC, as described by Ghrissi et al (2021) and previously discussed (Murillo‐Cruz et al, 2022). A multiplexer Agilent Data Acquisition Switch Unit (model 34,970 A) and an Agilent BenchLink Data Logger software was used for registering the membranes signal profiles.…”

Section: Methodsmentioning

confidence: 99%

“…Arbequina, Picual, and Royal, were fortified with lutein or β-carotene (0.1 mg/ml), allowing to extend the previous studies and to evaluate a possible cultivar effect. Finally, following up the study of Murillo-Cruz et al (2022), in which a potentiometric electronic tongue (E-tongue) was used to qualitatively evaluate the fortification impact of Arbequina olive oils with different levels of lutein or β-carotene, the present study aimed to extend this qualitative evaluation to other monovarietal olive oils (Royal and Picual oils). The E-tongue classification performance is based on the capability of the lipid sensor membranes comprised on the device to interact, electrostatically or through hydrogen bonds, with the polar compounds of the olive oils (Veloso et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

“…In this sense, the present study aimed to pursue the previous studies of the research team regarding the impact of fortifying Arbequina or Picual oils with β‐carotene (Murillo‐Cruz, Chova, & Bermejo‐Román, 2021; Murillo‐Cruz, García‐Ruíz, et al, 2021) or Arbequina oils with different levels of lutein or β‐carotene (Murillo‐Cruz et al, 2022), on the oils' physicochemical and/or sensory quality as well as on the oxidation level and stability.…”

Section: Introductionmentioning

confidence: 99%

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Monovarietal olive oils fortified with carotenoids: Physicochemical and sensory trends and taste sensor evaluation

Murillo-Cruz

Rodrigues

Días

et al. 2022

J Americ Oil Chem Soc

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This study evaluated the effects of lutein or β‐carotene incorporation (0.1 mg/ml) on the quality, sensory attributes and stability of Arbequina, Picual or Royal monovarietal extra virgin olive oils. The fortification significantly decreased (p value < 0.05) the chemical quality of the fortified oils (peroxide values: +3% to +34%; extinction coefficients: +4% to +55%). The negative impact was higher on Arbequina oil, followed by Royal and Picual oils, especially in lutein fortified oils. Nevertheless, all fortified oils fulfilled the legal thresholds required by extra virgin category. Compared with the unfortified ones, fortified oils showed significantly lower (p value < 0.05) stability and total phenol content (−6% and −12%, respectively). The fortification changed the oils' green color into a yellowish‐orange color. Bitterness, pungency and sweetness varied significantly (p value < 0.05) with the type of monovarietal olive oil. Bitter and pungent intensities increased in Arbequina and Picual fortified oils (+29% to +191%, especially for the former) and decreased in Royal fortified oils (−42% and −62%, respectively). The fortification increased the sweetness of Picual and Royal oils (+109% and +10%), but decreased in Arbequina oils (−74%). The physicochemical‐sensory changes induced by the fortification allowed a clear differentiation of the monovarietal oils and, for each oil cultivar, by fortification agent. The use of an electronic tongue further confirmed the fortification impact at the phenolic and sensory levels, allowing the discrimination of unfortified and fortified oils and the quantification of oils' bitterness, pungency or sweetness and, in a less extent, the total phenols contents.

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Section: Effect Of Carotenoids Fortification On the Quality Grade Sta...supporting

confidence: 90%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Monovarietal olive oils fortified with carotenoids: Physicochemical and sensory trends and taste sensor evaluation

Murillo-Cruz

Rodrigues

Días

et al. 2022

J Americ Oil Chem Soc

Self Cite

View full text Add to dashboard Cite

show abstract

“…Nutrition and Food Sciences Research, 5, 19-28. Khemakhem, I., Yaiche, C., Ayadi, M. A., & Bouaziz, M. (2015) Rodrigues, N., Cruz, R., Veloso, A. C. A., Pereira, J. A., et al (2022).…”

Section: Acknowledgementsmentioning

confidence: 99%