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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, 01.2019, p. 75-80.

Research output: Contribution to journal › Article › peer-review

Harvard

Semenov, V, Volkov, S, Khaydukova, M, Fedorov, A, Lisitsyna, I, Kirsanov, D & Legin, A 2019, 'Determination of three quality parameters in vegetable oils using potentiometric e-tongue', Journal of Food Composition and Analysis, vol. 75, pp. 75-80. https://doi.org/10.1016/j.jfca.2018.09.015

APA

Semenov, V., Volkov, S., Khaydukova, M., Fedorov, A., Lisitsyna, I., Kirsanov, D., & Legin, A. (2019). Determination of three quality parameters in vegetable oils using potentiometric e-tongue. Journal of Food Composition and Analysis, 75, 75-80. https://doi.org/10.1016/j.jfca.2018.09.015

Vancouver

Semenov V, Volkov S, Khaydukova M, Fedorov A, Lisitsyna I, Kirsanov D et al. Determination of three quality parameters in vegetable oils using potentiometric e-tongue. Journal of Food Composition and Analysis. 2019 Jan;75:75-80. https://doi.org/10.1016/j.jfca.2018.09.015

Author

Semenov, Viktor ; Volkov, Sergey ; Khaydukova, Maria ; Fedorov, Alexander ; Lisitsyna, Irina ; Kirsanov, Dmitry ; Legin, Andrey. / Determination of three quality parameters in vegetable oils using potentiometric e-tongue. In: Journal of Food Composition and Analysis. 2019 ; Vol. 75. pp. 75-80.

BibTeX

@article{ea986f11e3c5495d834e85753a45f962,
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",
month = jan,
doi = "10.1016/j.jfca.2018.09.015",
language = "English",
volume = "75",
pages = "75--80",
journal = "Journal of Food Composition and Analysis",
issn = "0889-1575",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Determination of three quality parameters in vegetable oils using potentiometric e-tongue

AU - Semenov, Viktor

AU - Volkov, Sergey

AU - Khaydukova, Maria

AU - Fedorov, Alexander

AU - Lisitsyna, Irina

AU - Kirsanov, Dmitry

AU - Legin, Andrey

PY - 2019/1

Y1 - 2019/1

N2 - 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.

AB - 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.

KW - Edible oil

KW - Electronic tongue

KW - Food analysis

KW - Food composition

KW - Multisensor system

KW - Potentiometric sensors

KW - Quality control

KW - Vegetable oil

UR - http://www.scopus.com/inward/record.url?scp=85054590812&partnerID=8YFLogxK

U2 - 10.1016/j.jfca.2018.09.015

DO - 10.1016/j.jfca.2018.09.015

M3 - Article

AN - SCOPUS:85054590812

VL - 75

SP - 75

EP - 80

JO - Journal of Food Composition and Analysis

JF - Journal of Food Composition and Analysis

SN - 0889-1575

ER -

ID: 35526399