Researchers in Italy have devised a new method to measure the presence of polyphenols in extra virgin olive oils in minutes without a specialized technician.
According to the researchers from the University of Teramo’s agriculture, bioscience, food and technology department, commonly used methods require chemical solvents and several hours of work by trained technicians.
“Among the goals of this work is to make it easier and faster to evaluate the antioxidant capacity of extra virgin olive oil,” study co-author Flavio Della Pelle told Olive Oil Times. “At the same time, we aimed at making it more sustainable, avoiding the use of solvents.”
See Also:Lab Test Would Define the Sensory Profile of Olive Oil by Analyzing Its MoleculesCurrent methods require the technician to sample the olive oil, treat the samples for analysis and determine the polyphenol capacity data.
Treating the samples usually requires methanol and hexane-based solvents, which are highly toxic, costly and require proper handling, storage and disposal.
“The whole process happens in a laboratory, and it can take hours, during which several tools are used,” Della Pelle said. “We are trying to transfer the current cumbersome analysis to an easy-to-use piece of paper which also works as an extractor.”
The latest method requires a portable laser sensor to read a specifically molded paper strip. The sample analyzed through the new technique does not require any pre-treatment.
The device simplifies the operations for measuring polyphenols, including antioxidants, reducing a series of steps typically deployed for such analysis to a single operation. The results are obtained by coupling the device with a smartphone. The lab-on-a-strip device calculates the results within minutes.
According to the study published in Food Chemistry, the results obtained by the new method are reliable.
“To verify the process, we analyzed the same olive oils with the usual traditional means of analysis,” Della Pelle said. “The results show that the new method offers reliable results.”
The researchers had access to an olive oil sample databank that is constantly updated and offers a diverse array of oils from different countries and harvests.
“Using the new method is quite simple and follows a simple protocol,” Della Pelle said. “It is way simpler than many commercial tools commonly available on the market.”
“Given that, it would be interesting to develop software that could provide an automatic reading of the results,” he added.
Another advantage of the new method is related to its manufacturing process. “All the device components, including the sensor, have been manufactured with office-grade materials and accessible instruments which allow semi-automated manufacturing,” the researchers wrote.
“We are also working to remove plastics from the device and replace that with sustainable materials,” Della Pelle added.
The researcher aims to make the method available throughout the olive oil production supply chain. The study is part of the Vitality Project funded by the Italian National Recovery and Resilience Plan, a project which includes several central Italian regions.
“The goal of Vitality is to transfer the research and innovation results to the interested sectors,” Delle Pelle said.
“The general interest in antioxidants and extra virgin olive oil is growing, and we have been working on both for many years,” he added. “Polyphenols are crucial, not only because they impact the organoleptic qualities of extra virgin olive oil but also because of their nutritional qualities.”
Along with their impact on flavor, polyphenols preserve extra virgin olive oil’s fatty acids, increasing its shelf life and nutritional qualities.
Given the crucial role exerted by polyphenols, researchers hope that in the future, their presence in food products will be measured and reported to consumers.
“Today, many producers tell their customers that their olive oil is rich in polyphenols as it is useful for consumers to know that polyphenols are there,” Delle Pelle said.
“While many excellent olive oils might have a lower count of polyphenols, it would be certainly interesting to know their exact volume when their presence is high, and it is destined to exert a relevant antioxidant activity,” he concluded.
Related Articles
Jul. 15, 2024
Med Diet Adherence Associated with Lower Mortality Risk for Cancer Survivors
Researchers followed 800 cancer survivors for more than a decade, observing that Mediterranean diet adherence could be associated with a lower all-cause mortality.
Apr. 24, 2024
Nutri-Score Changed Food Formulas in France, Researchers Find
Food producers are changing ingredients to improve Nutri-Score ratings.
Jan. 3, 2024
Researchers Develop Algorithm to Predict Harvest Potential from Climate Data
The publicly available algorithm was developed using 15 years of data from Italy to compare how combinations of climatic events impacted subsequent harvests.
Sep. 16, 2024
University of California Releases Manual on Growing Olives for Oil Production
The Olive Production Manual for Oil covers olive farming, from positioning orchards to milling, with chapters written by experts in each field.
Apr. 22, 2024
How Oleuropein Influences Extra Virgin Olive Oil Taste and Health Benefits
Along with oleocanthal and hydroxytyrosol, oleuropein is one of the main polyphenols found in extra virgin olive oil that determines its sensory characteristics and health benefits.
Jun. 6, 2024
Pieralisi Appoints New Chief Executive
Coming from the cargo handling sector, the new chief executive plans to focus on increasing its presence in key markets and continuing to develop cutting-edge technology.
Apr. 9, 2024
The Role of Monounsaturated Fatty Acids in Olive Oil's Health Benefits
Oleic acid, classified as a monounsaturated fatty acid (MUFA), has been extensively studied by scientists over the last decades, consistently demonstrating many positive effects on human health.
Jul. 24, 2024
New Process Increases Sustainability, Phenolic Profile of Olive Leaf Extracts
A novel approach does not use harmful chemicals and creates an extract with potential uses in olive oil production and food packaging.