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dc.contributor.authorLópez-López, Antonio-
dc.contributor.authorRodríguez-Gómez, Francisco J.-
dc.contributor.authorCortés Delgado, Amparo-
dc.contributor.authorMontaño, Alfredo-
dc.contributor.authorGarrido Fernández, A.-
dc.date.accessioned2012-08-29T12:51:14Z-
dc.date.available2012-08-29T12:51:14Z-
dc.date.issued2009-10-14-
dc.identifier.citationJournal of Agricultural and Food Chemistry 57(19): 8973-8981 (2009)es_ES
dc.identifier.issn0021-8561-
dc.identifier.otherPMID: 19746920-
dc.identifier.urihttp://hdl.handle.net/10261/55247-
dc.description.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.es_ES
dc.description.sponsorshipThis work was supported by the Spanish government (AGL-2006-03540/ALI, partially financed by European regional development funds, ERDF) and Junta de Andalucía (through financial support to group AGR-125).es_ES
dc.language.isoenges_ES
dc.publisherAmerican Chemical Societyes_ES
dc.rightsclosedAccesses_ES
dc.subjectDiscriminant analysises_ES
dc.subjectOil compositiones_ES
dc.subjectPrincipal component analysises_ES
dc.subjectProcessinges_ES
dc.subjectRipe table oliveses_ES
dc.titleInfluence of ripe table olive processing on oil characteristics and composition as determined by chemometricses_ES
dc.typeartículoes_ES
dc.identifier.doi10.1021/jf901488h-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1021/jf901488hes_ES
dc.identifier.e-issn1520-5118-
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