Electrochemical sensor and biosensor for polyphenols detection in olive oils

摘要

The aim of the work was to compare different techniques, in evaluating the phenolic content of an extra-virgin olive oil with varying storag time and storage conditions. A disposable screen-printed sensor (SPE) was coupled with differential pulse voltammetry (DPV) to determine the phenolic fractions aftr extraction with a glycine buffer; DPV parameters were chosen in order to study the oxidation peak of oleuropein, which was used as reference compound.