Monitoring the rancidification process in olive oils using a biosensor operating in organic solvents

摘要

The purpose of the research was to evaluate the progressive rancidification of olive oil by simultaneously using two different indicators: a `classic' one consisting of the peroxide number, and an innovative one consisting of the progressive decrease in the content of polyphenols, the main natural antioxidants contained in the oil, as determined rapidly by means of a new OPEE (organic phase enzyme electrode) based on tyrosinase. The inverse correlation of the trends of two parameters during the rancidification process was verified and the proposal made to evaluate the genuineness and stability of the olive oil on the basis of its polyphenol content.