OPEEs to Investigate the Isothermal Rancidification Process in Olive Oils

  • Mauro Tomassetti
  • Luigi Campanella
  • Stefano Vecchio
Conference paper
Part of the Lecture Notes in Electrical Engineering book series (LNEE, volume 91)


Continuation of our team’s study of olive oil rancidification carried out in recent years using ad hoc biosensors. While in the preceding research the thermo-oxidative decomposition of extra-virgin olive oil (EVOO) at high temperatures was investigated, in the present work the aim was instead to make a more in-depth study of the principal processes that occur when an oil sample is artificially rancidified isothermally at 98°C in a air stream, using the classical American oxygen method (AOM method, official method). The principal processes taking place were essentially monitored using three different organic phase enzyme electrodes (OPEEs) as well as by two other ancillary non biosensor methods. Furthermore, the present research was not limited to the study of EVOO. The kinetic investigation using biosensor methods was extended to include olive oil (OO) and olive oil residue (OOR).


Principal Process Peroxide Number Hydrophobic Matrix Biosensor Method Thermooxidative Decomposition 
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Copyright information

© Springer Science+Business Media B.V. 2011

Authors and Affiliations

  • Mauro Tomassetti
    • 1
  • Luigi Campanella
    • 1
  • Stefano Vecchio
    • 2
  1. 1.Dipartimento di ChimicaUniversità di Roma “La Sapienza”RomeItaly
  2. 2.Dipartimento di Ingegneria Chimica Materiali AmbienteUniversità di Roma “La Sapienza”RomeItaly

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