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

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 a ntioxidants contained in the oil, as determined rapidly by means of a new O PEE (organic phase enzyme electrode) based on tyrosinase. The inverse corre lation of the trends of two parameters during the rancidification process w as verified and the proposal made to evaluate the genuineness and stability of the olive oil on the basis of its polyphenol content. (C) 1999 Elsevier Science S.A. All rights reserved.