Determination of acidity and electrical characterization of olive oils via electrochemical impedance spectroscopy

A. Abdelaziz; J.D. Martínez; J. Jorge

doi:10.3989/gya.0965251.2357

Autores/as

A. Abdelaziz Central University of Venezuela, Faculty of Sciences, School of Physics https://orcid.org/0009-0007-8056-3581
J.D. Martínez Central University of Venezuela, Faculty of Sciences, School of Chemistry https://orcid.org/0009-0005-8793-1899
J. Jorge Central University of Venezuela, Faculty of Sciences, School of Physics https://orcid.org/0000-0002-9893-1748

DOI:

https://doi.org/10.3989/gya.0965251.2357

Palabras clave:

Acidez del aceite de oliva, Ácido oleico, Conductividad eléctrica, Electroquímica, Emulsiones, Espectroscopía de impedancia

Resumen

El aceite de oliva es muy valorado por sus propiedades nutricionales y antioxidantes. Las normativas internacionales establecen la acidez como un parámetro de calidad esencial, que tradicionalmente se mide mediante titulación. Este estudio propone la Espectroscopía de Impedancia Electroquímica (EIS) como una alternativa rápida y no destructiva para determinar la acidez en aceites de oliva. Se prepararon emulsiones usando una solución hidroalcohólica y se empleó el método de adición estándar añadiendo ácido oleico. La conductividad eléctrica se obtuvo a partir medidas de impedancia en un rango de frecuencias de 0.4 Hz a 400 KHz. Mediante un ajuste no lineal de conductividad versus porcentaje de ácido oleico se determinaron acideces de 0,30% para aceite de oliva virgen extra y 0,19% para aceite de oliva refinado. Todas las mediciones se han realizado por triplicado. además, un circuito eléctrico equivalente modeló los datos, mostrando que los efectos de adsorción dominan a bajas frecuencias.

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Citas

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