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dc.contributor.authorGarrido Fernández, A.-
dc.contributor.authorLópez-López, Antonio-
dc.date.accessioned2012-07-17T07:37:34Z-
dc.date.available2012-07-17T07:37:34Z-
dc.date.issued2011-08-10-
dc.identifierdoi: 10.1021/jf201520t-
dc.identifierissn: 0021-8561-
dc.identifiere-issn: 1520-5118-
dc.identifier.citationJournal of Agricultural and Food Chemistry 59(15): 8280-8288 (2011)-
dc.identifier.urihttp://hdl.handle.net/10261/53388-
dc.description.abstractThe work characterizes the unsaponifiable matter of fats released in pitting green (GP) and ripe (RP) olives, in pitting/stuffing green olives with vegetable (GPSV) and animal (GPSA) products and in the fat settled at the end of the factory sewer system (W). The unsaponifiable matter ranged from 1.94% (RP) to 5.91% (GPSA); total sterols from 1319 mg/kg fat (GPSV) to 2002 mg/kg fat (RP), with β-sitosterol as the most abundant. Fatty alcohols ranged from 242 mg/kg (GP) to 556 mg/kg (W), with C22 as the most abundant. Triterpene diols were found only in GPSV (erythrodiol + uvaol, 0.80%). Wax was not present in the fats from GP and RP but increased with the general fat degradation in the order GPSV (128 mg/kg), GPSA (171 mg/kg) and W (263 mg/kg). Chemometric analysis was able to detect differences among the diverse fats; sterols + fatty alcohols cluster analysis was useful for fat grouping. © 2011 American Chemical Society.-
dc.description.sponsorshipThe authors express their gratitude to CICYT (Spanish Government) for the financial support of this research (AGL2006-3540/ALI and AGL2009-07436), CSIC project 201070E058, and Junta de Andalucía through financial support to the AGL 125 group (Biotecnología de Alimentos).-
dc.language.isoeng-
dc.publisherAmerican Chemical Society-
dc.rightsclosedAccess-
dc.subjectConditioning process-
dc.subjectCluster analysis-
dc.subjectDiscriminant analysis-
dc.subjectFatty alcohols-
dc.subjectOil composition-
dc.subjectPrincipal component analysis-
dc.subjectProcessing-
dc.subjectSterols-
dc.subjectTable olives-
dc.subjectTriterpene diols-
dc.subjectWax-
dc.titleChemometric classification of the fat residues from the conditioning operations of table olive processing, based on their minor components-
dc.typeArtículo-
dc.identifier.doi10.1021/jf201520t-
dc.date.updated2012-07-17T07:37:34Z-
dc.description.versionPeer Reviewed-
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