Olive oil density characterization through microfluidic detection using acoustic signatures (MIDAS)

Abstract

MIDAS – microfluidic detection using acoustic signatures, uses ultrasound detection within a microfluidic platform to identify adulteration in olive oils.

Importance of some minor compounds in olive oil authenticity and quality

“…Several recent reviews and studies in the literature provide information regarding the current regulations about olive oil as well as their methods of analysis (Bajoub, Bendini, Fernández-Gutiérrez, & Carrasco-Pancorbo, 2018;Conte et al, 2019;Tena et al, 2015). Some novel techniques (Surface-enhanced Raman spectroscopy (SERS), biosensors, microfluidic devices) have also been applied in olive oil authentication (Bremer, Smits, & Haasnoot, 2009;Deng et al, 2018;Du et al, 2019;McIntosh et al, 2016) and in determination of some bioactive compounds of olive oils especially polyphenolic content (Al Mughairy, Al-Lawati, & Suliman, 2019;Camerlingo, Portaccio, Delfino, & Lepore, 2019;Hammami, Kuliček, & Raouafi, 2016;Ramos, Contreras, & Macías, 2020). Some well-known minor compounds such as sterols, stigmastadienes, aliphatic hydrocarbons and phenolic compounds along with major compounds (triacylglycerols, fatty acid contents) which have official limits in regulations were evaluated in detail in the previous reviews (Aparicio, Conte, & Fiebig, 2013;Arvanitoyannis & Vlachos, 2007;Ben-Ayed, Kamoun-Grati, & Rebai, 2013;Boskou, 2008;García González et al, 2018;Montealegre, Alegre, & García-Ruiz, 2010) Olive oil is very rich in terms of phenolic compounds such as hydroxytyrosol, tyrosol and oleuropein.…”

Fraud investigation in the extravirgin olive oil supply chain : Identification of vulnerable points and development of novel fraud detection methods

“…Ultrasound as a fast and inexpensive technique has been widely applied in food industry (Awad et al, 2012): 1) to accelerate the reaction (Ince et al, 2001); 2) to decontaminate (Jose et al, 2014); 3) and to extract compounds (Jerman et al, 2010). Generally, it is possible to apply ultrasonic techniques to predict density, viscosity, degree of homogenization of a mixture and concentration of solid particles in a liquid (Dukhin & Goetz, 2009;McIntosh et al, 2016). However, only a few ultrasound applications have focused on the characterisation of food products, such as for determining the fat content of dairy products (Dukhin et al, 2005).…”