Blends of olive oil and sunflower oil: Characterisation and olive oil quantification using fatty acid composition and chemometric tools

Monfreda, Maria; Gobbi, Laura; Grippa, A.

doi:10.1016/j.foodchem.2012.03.122

Cited by 62 publications

(36 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Besides their importance as bioactive compounds exhibiting a wide range of health beneficial activities (Hidalgo, Mercedes León, & Zamora, 2009), these compounds are considered as a very useful tool for authenticating the genuineness of VOO and detecting fraudulent admixtures with lower value vegetable oils, such as olive-pomace oil, refined olive oil and some seed oils (Monfreda, Gobbi, & Grippa, 2012;Vichi, Pizzale, Toffano, Bortolomeazzi, & Conte, 2001). Results from the quantitative analysis of sterols and triterpene diols in north Moroccan olive oil samples are summarized in Table 3.…”

Section: Sterol Compositionmentioning

confidence: 99%

Quality and chemical profiles of monovarietal north Moroccan olive oils from “Picholine Marocaine” cultivar: Registration database development and geographical discrimination

et al. 2015

View full text Add to dashboard Cite

Section: Sterol Compositionmentioning

confidence: 99%

Quality and chemical profiles of monovarietal north Moroccan olive oils from “Picholine Marocaine” cultivar: Registration database development and geographical discrimination

et al. 2015

View full text Add to dashboard Cite

“…2568/ 1991(European Union Commission, 2011, to detect possible fraudulent and mixtures with other vegetable oils (Monfreda et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Characterization of sterolic and alcoholic fractions of some Algerian olive oils according to the variety and ripening stage

Boulkroune

Lazzez²,

Guissous

et al. 2017

OCL

View full text Add to dashboard Cite

-The present study reported for the first time the evolution of some minor compounds (sterols and aliphatic alcohols) composition of four Algerian olive oils according to the cultivar and the maturity stage during the season (2013/2014). Olive samples were collected during eight different harvesting dates. The studied cultivars were Chemlal, Aghenfas, Buichret and Mekki. Ten sterolic compounds, triterpene dialcohols (erythrodiol þ uvaol) and seven fatty alcohols were identified and characterized. The results showed a decreasing level of total sterols, b-sitosterol, triterpenic dialcohols, total aliphatic alcohols, tetracosanol (C24), and an increasing level of D 5 -avenasterol according to the maturity process. Linear discriminant analysis (LDA) enabled the classification of the studied varieties on the basis of analytical data and a correct classification rate of 96.5% and 88.6% was achieved using the original and cross validation method respectively. The most discriminating variables have been: cholesterol, campestanol, D 7 -stigmastenol, D 7 -avenasterol, clerosterol, alcohol C22, alcohol C25, alcohol C27.

show abstract

“…For example, beer sensorial parameters, such as bitterness and grain taste, were predicted from unresolved GC/MS data (60), and pine nuts and Pecorino in Pesto Genovese by headspace sorptive extraction and GC/MS data (61). The content of olive oil in blends was assessed from GC/MS (62) and HPLC (63) profiles of triacylglycerol, and from GC-flame ionization detection profiles of fatty acids methyl esters (64). Protein HPLC profiles with UV-Vis detection were used to control the types of milk used in the elaboration of dairy products and to detect adulterations in milk mixtures and cheeses (65).…”

Section: Food Analysismentioning

confidence: 99%

Recent Applications of First- and Second-Order Multivariate Calibration to Analytical Chemistry

Arancibia

Damiani

Ibáñez

et al. 2014

Journal of AOAC INTERNATIONAL

View full text Add to dashboard Cite

This report reviews recent literature on the application of multivariate calibration techniques to both first- and second-order data, aimed at the analytical determination of analytes of interest or sample properties in a variety of industrial, pharmaceutical, food, and environmental samples, including examples of process control. The most used data processing tools are briefly described, with emphasis on the advantages that can be obtained by applying specific combinations of multivariate data and algorithms. The main focus is on works devoted to first-order data (i.e., spectra, chromatograms, etc.) combined with partial least-squares regression, which has become the standard for this type of analytical research. A brief discussion on recent work on second-order data and algorithms is also included, as this field is rapidly growing, although at present it does not show, the general applicability of the first-order counterparts.

show abstract

Blends of olive oil and sunflower oil: Characterisation and olive oil quantification using fatty acid composition and chemometric tools

Cited by 62 publications

References 28 publications

Quality and chemical profiles of monovarietal north Moroccan olive oils from “Picholine Marocaine” cultivar: Registration database development and geographical discrimination

Quality and chemical profiles of monovarietal north Moroccan olive oils from “Picholine Marocaine” cultivar: Registration database development and geographical discrimination

Characterization of sterolic and alcoholic fractions of some Algerian olive oils according to the variety and ripening stage

Recent Applications of First- and Second-Order Multivariate Calibration to Analytical Chemistry

Contact Info

Product

Resources

About