Determination of three quality parameters in vegetable oils using potentiometric e-tongue

Viktor Semenov, Sergey Volkov, Maria Khaydukova, Alexander Fedorov, Irina Lisitsyna, Dmitry Kirsanov, Andrey Legin

Research output: Contribution to journalArticleResearchpeer-review

Abstract

In this study the possibility of using potentiometric multisensor system (e-tongue) based on solid-state membrane electrodes for express evaluation of various quality parameters in vegetable oils was investigated. Optimization of oil sample preparation procedures for potentiometric analysis was performed. It was shown that developed multisensor system is capable to distinguish vegetable oil varieties prepared from different raw materials and pure oils from their mixture. Important edible oil quality indicators, such as peroxide value (PV), p-anisidine value (p-AV), and concentration of total tocopherols (TT) can be predicted from potentiometric multisensor system response using multivariate data processing. The parameters under study have the following ranges: PV (0.0–4.0); p-AV (0.4–3.8); TT (37.0–100.7). Application of multivariate regression tools yielded root mean square errors of prediction: 0.5 meq/kg for PV; 0.8 arbitrary units for p-AV; 10 mg/100 g for TT, thus showing a good promise for development of fast and simple method for express quality evaluation.

LanguageEnglish
Pages75-80
Number of pages6
JournalJournal of Food Composition and Analysis
Volume75
DOIs
StatePublished - 1 Jan 2019

Keywords

  • Edible oil
  • Electronic tongue
  • Food analysis
  • Food composition
  • Multisensor system
  • Potentiometric sensors
  • Quality control
  • Vegetable oil

Scopus subject areas

  • Food Science

Cite this

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title = "Determination of three quality parameters in vegetable oils using potentiometric e-tongue",
abstract = "In this study the possibility of using potentiometric multisensor system (e-tongue) based on solid-state membrane electrodes for express evaluation of various quality parameters in vegetable oils was investigated. Optimization of oil sample preparation procedures for potentiometric analysis was performed. It was shown that developed multisensor system is capable to distinguish vegetable oil varieties prepared from different raw materials and pure oils from their mixture. Important edible oil quality indicators, such as peroxide value (PV), p-anisidine value (p-AV), and concentration of total tocopherols (TT) can be predicted from potentiometric multisensor system response using multivariate data processing. The parameters under study have the following ranges: PV (0.0–4.0); p-AV (0.4–3.8); TT (37.0–100.7). Application of multivariate regression tools yielded root mean square errors of prediction: 0.5 meq/kg for PV; 0.8 arbitrary units for p-AV; 10 mg/100 g for TT, thus showing a good promise for development of fast and simple method for express quality evaluation.",
keywords = "Edible oil, Electronic tongue, Food analysis, Food composition, Multisensor system, Potentiometric sensors, Quality control, Vegetable oil",
author = "Viktor Semenov and Sergey Volkov and Maria Khaydukova and Alexander Fedorov and Irina Lisitsyna and Dmitry Kirsanov and Andrey Legin",
year = "2019",
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Determination of three quality parameters in vegetable oils using potentiometric e-tongue. / Semenov, Viktor; Volkov, Sergey; Khaydukova, Maria; Fedorov, Alexander; Lisitsyna, Irina; Kirsanov, Dmitry; Legin, Andrey.

In: Journal of Food Composition and Analysis, Vol. 75, 01.01.2019, p. 75-80.

Research output: Contribution to journalArticleResearchpeer-review

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AU - Kirsanov, Dmitry

AU - Legin, Andrey

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