English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/55247
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Title

Influence of ripe table olive processing on oil characteristics and composition as determined by chemometrics

AuthorsLópez-López, Antonio ; Rodríguez-Gómez, Francisco J. ; Cortés Delgado, Amparo ; Montaño, Alfredo ; Garrido Fernández, A.
KeywordsDiscriminant analysis
Oil composition
Principal component analysis
Processing
Ripe table olives
Issue Date14-Oct-2009
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 57(19): 8973-8981 (2009)
AbstractThe changes in ripe olive fat produced by processing were studied according to cultivars using the general linear model, principal component analysis (PCA), predictive discriminant analysis (DA), and hierarchical clustering. Acidity, peroxide value, K270, and ΔK increased during storage. Acidity also increased after sterilization, whereas K270 decreased after darkening; K232 showed a progressive decrease during processing. Fatty acids (except C17:0, C18:0, and C24:0), triacylglycerols (except PLLn, OOLn+PoOL, PLL+PoPoO, SOO, and POS+SLS), polar compounds, diacylglycerol, and monoacylglycerols also suffered statistically significant changes during processing. A PCA discriminated between cultivars and, within the same cultivar, among the raw materials from the rest of the treatments. Using fatty acid and triacylglycerol compositions, predictive DA discriminated between cultivars (100% correct), but high discriminant capacity among processing steps (95% correct assignation and 87% in cross-validation) was achieved only with fatty acids. A hierarchical clustering analysis successfully grouped cultivars and processing steps according to overall olive oil composition and quality.
Publisher version (URL)http://dx.doi.org/10.1021/jf901488h
URIhttp://hdl.handle.net/10261/55247
DOI10.1021/jf901488h
ISSN0021-8561
E-ISSN1520-5118
Appears in Collections:(IG) Artículos
Files in This Item:
There are no files associated with this item.
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.