Oxidative stability of virgin olive oil: evaluation and prediction with an adaptive neuro-fuzzy inference system (ANFIS).

Majid ArabameriRoshanak Rafiei NazariAnna AbdolshahiMohammad AbdollahzadehSolmaz MirzamohammadiNabi ShariatifarFrancisco J Barba Amin Mousavi Khaneghah

Published in: Journal of the science of food and agriculture (2019)

Minor constituents were found to be the most important factors influencing the preservation status and freshness of VOO during storage. Relative changes (increases and reductions) in DAGs were good indicators of oil oxidative stability. The observed effectiveness of ANFIS for modeling oxidative stability parameters confirmed its potential use as a supplemental tool in the predictive quality assessment of VOO. © 2019 Society of Chemical Industry.

Keyphrases

randomized controlled trial
systematic review
single cell
neural network
essential oil