A new electrochemical sensor for extra-virgin olive oils classification
A screen-printed electrode was modified using multi-walled carbon nanotubes (MWCNT) and titanium oxide nanoparticles (TiO2), with a bio-based ionic liquid (RTIL) as a drop-casting medium. The RTILs here used have been proved to be useful for immobilizing nanomaterials on the working electrode surface. The proposed platform has been used to analyze extra-virgin olive oils (EVOOs), produced with olives of known cultivar and geographic origin. The EVOOs were produced with the olives that have been collected in the Italian region of Lazio during 2016, 2017 and 2018 harvesting seasons.