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High throughput flow injection bioluminometric method for olive oil antioxidant capacity.

Katerina S Minioti1, Constantinos A Georgiou1

  • 1Chemistry Laboratory, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece.

Food Chemistry
|May 25, 2015
PubMed
Summary

This study presents a fast, automated method to measure olive oil

Keywords:
Flow injectionFood quality controlOlive oilTotal antioxidant capacity

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Area of Science:

  • Analytical Chemistry
  • Food Chemistry
  • Biochemistry

Background:

  • Olive oil quality is often assessed by its antioxidant capacity.
  • Existing methods for determining antioxidant capacity can be time-consuming.
  • A rapid and automated method is needed for efficient olive oil analysis.

Purpose of the Study:

  • To develop and validate a rapid flow injection automated method for determining the total antioxidant capacity of olive oil.
  • To optimize the key parameters of the automated method for improved efficiency and accuracy.

Main Methods:

  • Utilized a horseradish peroxidase (HRP)-catalyzed luminol oxidation system with p-iodophenol enhancement.
  • Employed flow injection analysis (FIA) for automated sample handling and reagent mixing.
  • Quantified antioxidants by measuring the suppression of bioluminescence caused by their consumption of hydrogen peroxide.

Main Results:

  • The method demonstrated a detection limit of 1.5×10⁻⁷ M gallic acid and a linear range of 1.0×10⁻⁶ to 1×10⁻⁴ M.
  • Achieved high precision (better than 2.8% RSD) and a sampling rate of 180 samples per hour.
  • Successfully applied the method to analyze 50 extra-virgin olive oil samples from various Greek cultivars and regions.

Conclusions:

  • The developed automated FIA method provides a rapid, precise, and sensitive approach for olive oil total antioxidant capacity determination.
  • This method is suitable for routine quality control and large-scale screening of olive oil samples.
  • The findings contribute to the objective assessment of olive oil quality based on its antioxidant properties.