Hydroperoxide determination by a catalase OPEE: application to the study of extra virgin olive oil rancidification process

A new application to authentic matrices of a catalase organic phase enzyme electrode (OPEE) recently developed by the present authors is described in this communication. This biosensor was obtained by coupling an amperometric gas diffusion electrode for the oxygen, made of teflon, and the catalase enzyme immobilised in kappa-carrageenan gel. sponse of the catalase biosensor to cumene hydroperoxide and to terbutylhydroperoxide, working directly in n-decane or toluene, was studied. The hydroperoxide content of the extra virgin olive oil was monitored during an artificial rancidification process. One interesting result obtained is the qualitative correlation observed between the above trend of the hydroperoxide content pool and that of the peroxide number; moreover, a qualitative inverse correlation trend was found between both the last two indicators and the content of polyphenols in the olive oil which are known to be the most important natural antioxidant agents contained in olive oil.