Chemometric criteria for the characterisation of Italian Protected Denomination of Origin (DOP) olive oils from their metabolic profiles

Bianchi, Giorgio; Giansante, Lucia; Shaw, Adrian D.; Kell, Douglas B.

doi:10.1002/1438-9312(200103)103:3<141::aid-ejlt141>3.0.co;2-x

Cited by 46 publications

(37 citation statements)

References 22 publications

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“…From the loading and biplot ( Fig. 2a and b), Golden Delicious apples confirmed the correlation of C18:0, C18:1 and C16:0, whilse Royal Gala and Red Delicious were correlated with C17:0, C20:0 and C20:, while Pyrus Malus samples correlated with the C22:0, C16:1 and C18:2 which were supported by the previous study (Bianchi et al, 2001). The results of the PC1 and PC2 (Fig.…”

Section: Principal Component Analysissupporting

confidence: 86%

Prospects of fatty acid profile and bioactive composition from lipid seeds for the discrimination of apple varieties with the application of chemometrics

Arain¹,

Sherazi²,

Bhanger³

et al. 2012

Grasas y Aceites

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Section: Principal Component Analysissupporting

confidence: 86%

Prospects of fatty acid profile and bioactive composition from lipid seeds for the discrimination of apple varieties with the application of chemometrics

Arain¹,

Sherazi²,

Bhanger³

et al. 2012

Grasas y Aceites

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“…Some good starting points exist for the study of the application of multivariate statistics in the field of chemometrics [11], and in what concerns the particular case of discrimination and classification, important works with reviews and developments are also available [12]. Many recent examples of these concerns in relation to olive oils can be found in the literature, in the search for the best chemical or physical parameters or methodologies to use in authentication and assessment of quality or possible adulterations, recurring to a wide number of statistical techniques [13][14][15][16][17][18][19], and the need to couple several statistical techniques in order to attain good discrimination and reliable models for classification is now evident [20].…”

Section: Introductionmentioning

confidence: 99%

Classification of PDO olive oils on the basis of their sterol composition by multivariate analysis

Alves

Cunha

Amaral

et al. 2005

Analytica Chimica Acta

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The sterol compositions (GLC/FID/capillary column) of monovarietal olive oils (51 samples) from the most important cultivars of northeastern Portugal (Cvs. Cobrançosa, Madural and Verdeal Transmontana) and 27 commercial samples of olive oils with protected denomination of origin (PDO) from the same region and cultivars were evaluated.␤-sitosterol, 5 -avenasterol and campesterol were the most representative sterols. Cholesterol, stigmasterol, clerosterol and 7 -stigmastenol were also found in all samples. All studied samples respected EC Regulation N. 2568, and in all cases total sterols were remarkably higher than the minimum limit set by legislation, ranging from 2003 to 2682 mg/kg.Results were analysed with the help of several statistical techniques, including reduction of dimensionality by principal component analysis with cross-validation of the number of components, followed by the use of canonical variate predictive biplots for model development and canonical variate interpolative biplots for approximate classification of monovarietal and PDO olive oils. These biplots proved to be a very interesting solution in the present case study, overcoming the problems of interpretation and classification that arise whenever different multivariate analyses are coupled together.

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“…The determination of the geographical origin of virgin olive oil is a rather recent problem, and several attempts have been made to identify the place of olive oil production by means of multivariate analysis of suitable chemical parameters [16,17,18]. European legislation allows the labelling of virgin olive oils with the name of the region where they are produced (Protected Denomination of Origin), and this certification improves the commercial value of the product.…”

Section: Introductionmentioning

confidence: 99%

Study of phenolic compounds in virgin olive oils of the Picual variety

García¹,

Brenes²,

Romero³

et al. 2002

European Food Research and Technology

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Monovarietal Picual olive oils possibly represent 25% of the world's olive oil production. HPLC was used to analyse phenolic compounds and tocopherols in Picual olive oils obtained during two successive crop seasons (1999/2000 and 2000/2001) and from different geographic areas of the Jaén province, which is located in the south of Spain. Oils obtained at the beginning of each season had a higher content of each phenolic compound than those obtained at the end, although this effect was more pronounced for orthodiphenols than for nonorthodiphenols. The main phenolic compound detected in this monovarietal oil was the aglycon of oleuropein followed by the other secoiridoid aglycons. Lignan concentration in oil showed low variability with season and harvesting time, and pinoresinol in particular was present at a concentration of about 40 ppm. Therefore, the total polyphenol content of this monovarietal oil ranged from 300 to 700 ppm. Similarly, significant differences in these compounds were not detected between geographic areas. This monovarietal oil is very stable due to its high content of oleic acid and for this reason, the storage of oils for 2 years in amber glass bottles caused only a 30% decrease in phenolic compounds. An increase was found in simple phenols such as hydroxytyrosol and tyrosol liberated from the acid hydrolysis of the secoiridoid aglycons, and minor losses in tocopherols were also observed. These data provide a basis for the evaluation of polyphenol intake from virgin olive oil consumption, particularly from the monovarietal olive oil most consumed in the world.

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Chemometric criteria for the characterisation of Italian Protected Denomination of Origin (DOP) olive oils from their metabolic profiles

Cited by 46 publications

References 22 publications

Prospects of fatty acid profile and bioactive composition from lipid seeds for the discrimination of apple varieties with the application of chemometrics

Prospects of fatty acid profile and bioactive composition from lipid seeds for the discrimination of apple varieties with the application of chemometrics

Classification of PDO olive oils on the basis of their sterol composition by multivariate analysis

Study of phenolic compounds in virgin olive oils of the Picual variety

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