Abstract
This article describes the applicability of multicommuted chemiluminescence flow injection analysis (MCFIA-CL) to the determination of olive oil quality parameters. Two automated MCFIA methods were developed and validated for the determination of peroxide value (PV) and phenolic compounds in commercial extra virgin olive oil samples. The PV method proposed is based on the chemiluminescent (CL) signal produced from luminol oxidation by the olive oil hydroperoxides in basic conditions using Co(II) as catalyst, while the determination of phenolic compounds is based on CL emission generated from permanganate reduction in acidic media by hydroalcoholic extracts of olive oil. The flow assemblies for automated liquid handling consisted, respectively, of 2 and 3 three-way solenoid valves, which were controlled by a homemade electronic interface and Java-written software together with a CL detector. The signals obtained correlated well against the PV and total phenolic contents measured by the official and the Folin-Ciocalteu methods, respectively. The linear response range observed for PV allows checking whether the samples are in compliance with European Union regulations. On the other hand, the phenolic compounds content also correlated well with data reported by the well-known FC method across the entire typical concentration range of these compounds in virgin olive oils. The proposed methods are faster, safer, and more environmentally friendly than the respective official or classical ones involving lower consumption of solvents, reagents, and sample, as well as less waste generation together with a high sample throughput. Moreover, they are straightforward and cost-effective to implement in routine analysis, and can be regarded as a feasible alternative to the official or classic methods.
Similar content being viewed by others
References
Adcock JL, Francis PS, Barnett NW (2007) Acidic potassium permanganate as a chemiluminescence reagent—a review. Anal Chim Acta 601(1):36–67. https://doi.org/10.1016/j.aca.2007.08.027
Akasaka K, Takamura T, Ohrui H, Meguro H, Hashimoto K (1996) Highly sensitive flow injection analysis of lipid hydroperoxides in foodstuffs. Biosci Biotechnol Biochem 60(11):1772–1775. https://doi.org/10.1271/bbb.60.1772
Armenta S, Garrigues S, de la Guardia MD (2007) Determination of edible oil parameters by near infrared spectrometry. Anal Chim Acta 596(2):330–337. https://doi.org/10.1016/j.aca.2007.06.028
Artajo L-S, Romero M-P, Suárez M, Motilva M-J (2007) Partition of phenolic compounds during the virgin olive oil. Eur Food Res Technol 225(5-6):617–625. https://doi.org/10.1007/s00217-006-0456-0
Bezzi S, Loupassaki S, Petrakis C, Kefalas P, Calokerinos AC (2008) Evaluation of peroxide value of olive oil and antioxidant activity by luminol chemiluminescence. Talanta 77(2):642–646. https://doi.org/10.1016/j.talanta.2008.07.019
Bunting JP, Gray DA (2003) Development of a flow injection chemiluminescent assay for the quantification of lipid hydroperoxides. J Am Oil Chem Soc 80(10):951–955. https://doi.org/10.1007/s11746-003-0802-1
Carrasco-Pancorbo A, Cerretani L, Bendini A, Segura-Carretero A, Gallina-Toschi T, Fernández-Gutiérrez (2005) Analytical determination of polyphenols in olive oils. J Sep Sci 28(9-10):837–858. https://doi.org/10.1002/jssc.200500032
Chotimarkorn C, Ohshima T, Ushio H (2005) Fluorometric and fluorescent image analysis methods for determination of lipid hydroperoxides in oil models with 3-perylene diphenylphosphine (3-PeDPP). J Agric Food Chem 53(19):7361–7366. https://doi.org/10.1021/jf050611g
Christodouleas DC, Fotakis C, Papadopoulos K, Yannakopoulou E, Calokerinos AC (2009) Development and validation of a chemiluminogenic method for the evaluation of antioxidant activity of hydrophilic and hydrophobic antioxidants. Anal Chim Acta 652(1-2):295–302. https://doi.org/10.1016/j.aca.2009.08.012
Christodouleas DC, Fotakis C, Papadopoulos K, Calokerinos AC (2014) Evaluation of total reducing power of edible oils. Talanta 130:233–240. https://doi.org/10.1016/j.talanta.2014.06.058
Costin JW, Barnett NW, Lewis SW, McGillivery DJ (2003) Monitoring the total phenolic / antioxidant levels in wine using flow injection analysis with acidic potassium permanganate chemiluminescence detection. Anal Chim Acta 499(1-2):47–56. https://doi.org/10.1016/S0003-2670(03)00551-8
Dhaouadi A, Monser L, Sadok S, Adhoum N (2006) Flow-injection methylene blue-based spectrophotometric method for the determination of peroxide values in edible oils. Anal Chim Acta 576(2):270–274. https://doi.org/10.1016/j.aca.2006.06.026
European Commission EC (1991) Commission Regulation (EEC) No 2568/91 of 11 July 1991. On characteristics of olive oil and olive-residue oil and on the relevant methods of analysis. Off. J. Eur. Union
Granato D, Santos JS, Maciel LG, Nunes DS (2016) Chemical perspective and criticism on selected analytical methods used to estimate the total content of phenolic compounds in food matrices. Trends Anal Chem 80:266–279. https://doi.org/10.1016/j.trac.2016.03.010
Grossi M, Di Lecce G, Arru M, Toschi TG, Ricò B (2015) An opto-electronic system for in-situ determination of peroxide value and total phenol content in olive oil. J Food Eng 146:1–7. https://doi.org/10.1016/j.jfoodeng.2014.08.015
Gutiérrez F, Fernández JL (2002) Determinant parameters and components in the storage of virgin olive oil. Prediction of storage time beyond which the oil is no longer of “extra” quality. J Agric Food Chem 50(3):571–577. https://doi.org/10.1021/jf0102158
Hrncirik K, Fritsche S (2004) Comparability and reliability of different techniques for the determination of phenolic compounds in virgin olive oil. Eur J Lipid Sci Technol 106(8):540–549. https://doi.org/10.1002/ejlt.200400942
Lara-Ortega FJ, Sainz-Gonzalo FJ, Gilbert-López B, García-Reyes JF, Molina-Díaz A (2016) Multicommuted flow injection method for fast photometric determination of phenolic compounds in commercial virgin olive oil samples. Talanta 147:531–536. https://doi.org/10.1016/j.talanta.2015.10.015
Matthäus B, Wiezorek C, Eichner K (1994) Fast Chemiluminescence method for detection of oxidized lipids. Fat Sci Technol 96:95–99
Melchert WR, Reis BF, Rocha FRP (2012) Green chemistry and the evolution of flow analysis. A review. Anal Chim Acta 714:8–19. https://doi.org/10.1016/j.aca.2011.11.044
Michalowski J, Halaburda P, Kojlo A (2000) Determination of phenols in natural waters with a flow-analysis method and chemiluminescence detection. Anal Lett 33(7):1373–1386. https://doi.org/10.1080/00032710008543128
Molina-Díaz A, García-Reyes JF, Gilbert-López B (2010) Solid-phase spectroscopy from the point of view of green analytical chemistry. Trends Anal Chem 29(7):654–666. https://doi.org/10.1016/j.trac.2010.03.010
Nalewajko-Sieliwoniuk E, Malejko J, Pawlukiewicz A, Kojło A (2016) A novel multicommuted flow method with nanocolloidal manganese(IV)-based chemiluminescence detection for the determination of the total polyphenol index. Food Anal Methods 9(4):991–1001. https://doi.org/10.1007/s12161-015-0274-8
Nikokavoura A, Christodouleas D, Yannakopoulou E, Papadopoulos K, Calokerinos AC (2011) Evaluation of antioxidant activity of hydrophilic and lipophilic compounds in edible oils by a novel fluorimetric method. Talanta 84(3):874–880. https://doi.org/10.1016/j.talanta.2011.02.007
Nouros PG, Georgiou CA, Polissiou MG (1999) Direct parallel flow injection multichannel spectrophotometric determination of olive oil peroxide value. Anal Chim Acta 389(1-3):239–245. https://doi.org/10.1016/S0003-2670(99)00213-5
Papadopoulos K, Triantis T, Yannakopoulou E, Nikokavoura A, Dimotikali D (2003) Comparative studies on the antioxidant activity of aqueous extracts of olive oils and seed oils using chemiluminescence. Anal Chim Acta 494(1-2):41–47. https://doi.org/10.1016/S0003-2670(03)01013-4
Reis BF, Giné MF, Agate EAG, Lima JLFC, Lapa RA (1994) Multicommutation in flow analysis. Part 1. Binary sampling: concepts, instrumentation and spectrophotometric determination of iron in plant digests. Anal Chim Acta 293(1-2):129–138. https://doi.org/10.1016/0003-2670(94)00090-5
Rocha FRP, Reis BF, Zagatto EAG, Lima JLFC, Santos JLM (2002) Multicommutation in flow analysis: concepts, applications and trends. Anal Chim Acta 468(1):119–131. https://doi.org/10.1016/S0003-2670(02)00628-1
Rolewski P, Siger A, Nogala-Kałucka M, Polewski K (2009) Chemiluminescent assay of lipid hydroperoxides quantification in emulsions of fatty acids and oils. Food Res Int 42(1):165–170. https://doi.org/10.1016/j.foodres.2008.09.010
Ross SM (2013) Effects of extra virgin olive oil phenolic compounds and the Mediterranean diet on cardiovascular health. Holist Nurs Pract 27(5):303–307. https://doi.org/10.1097/HNP.0b013e3182a0c668
Saad B, Wai WT, Lim BP, Saleh MI (2006) Flow injection determination of peroxide value in edible oils using triiodide detector. Anal Chim Acta 565(2):261–270. https://doi.org/10.1016/j.aca.2006.02.039
Schwingshackl L, Hoffmann G (2014) Monounsaturated fatty acids, olive oil and health status: a systematic review and meta-analysis of cohort studies. Lipids Health Dis 13(1):154. https://doi.org/10.1186/1476-511X-13-154
Sohn J-H, Taki Y, Ushio H, Ohshima T (2005) Quantitative determination of total lipid hydroperoxides by a flow injection analysis system. Lipids 40(2):203–209. https://doi.org/10.1007/s11745-005-1376-2
Steenhorst-Slikkerveer L, Louter A, Janssen H-G, Bauer-Plank C (2000) Analysis of nonvolatile lipid oxidation products in vegetable oils by normal-phase high-performance liquid chromatography with mass spectrometric detection. J Am Oil Chem Soc 77(8):837–845. https://doi.org/10.1007/s11746-000-0134-1
Stepanyan V, Arnous A, Petrakis C, Kefalas P, Calokerinos AC (2005) Chemiluminescent evaluation of peroxide value in olive oil. Talanta 65(4):1056–1058. https://doi.org/10.1016/j.talanta.2004.08.041
Talpur MY, Hussain Sherazi ST, Mahesar SA, Bhutto AA (2010) A simplified UV spectrometric method for determination of peroxide value in thermally oxidized canola oil. Talanta 80(5):1823–1826. https://doi.org/10.1016/j.talanta.2009.10.028
Tian K, Dasgupta (1999) Automated measurementsof lipid hydroperoxides in oil and fat samples by flow injection photometry. Anal Chem 71(10):2053–2058. https://doi.org/10.1021/ac9813181
Tsiaka T, Christodouleas DC, Calokerinos AC (2013) Development of a chemiluminescent method for the evaluation of total hydroperoxide content of edible oils. Food Res Int 54(2):2069–2074. https://doi.org/10.1016/j.foodres.2013.08.036
Wang N, Ma T, Yu X, Xu L, Zhang R (2016) Determination of peroxide values of edible oils by ultraviolet spectrometric method. Food Anal Methods 9(5):1412–1417. https://doi.org/10.1007/s12161-015-0322-4
Yu X, Van de Voort FR, Sedman J (2007) Determination of peroxide value of edible oils by FTIR spectroscopy with the use of the spectral reconstitution technique. Talanta 74(2):241–246. https://doi.org/10.1016/j.talanta.2007.06.004
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of Interest
Felipe J. Lara-Ortega declares that he has no conflict of interest. Bienvenida Gilbert-López declares that she has no conflict of interest. Miriam Beneito Cambra declares that she has no conflict of interest. Antonio Molina-Díaz declares that he has no conflict of interest.
Ethical Approval
This article does not contain any studies with human participants or animals performed by any of the authors.
Informed Consent
Not applicable.
Electronic Supplementary Material
ESM 1
(DOCX 53 kb)
Rights and permissions
About this article
Cite this article
Lara-Ortega, F.J., Gilbert López, B., Beneito Cambra, M. et al. Multicommuted Flow Injection Analysis Using Chemiluminescence Detection (MCFIA-CL) for Olive Oil Analysis. Food Anal. Methods 11, 1804–1814 (2018). https://doi.org/10.1007/s12161-018-1182-5
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s12161-018-1182-5