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

Abstract

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.

Pedologic Factors Affecting Virgin Olive Oil Quality of “Chemlali” Olive Trees (<i>Olea europaea</i> L.)

“…In the Chemlali variety, the highest phytosterol levels were found for ß-sitosterol, characteristic of the virgin olive oil in the pulp of the olive 34 . These results are in agreement with other studies 35,36 .…”

“…Significant differences were observed in the campesterol content in relation to the soil category. Chemlali olive cultivar showed low amounts of campesterol when compared with other studied cultivars, from Spain 36 and from Portugual 35 .…”

Analytical characteristics of olive oils produced by two different extraction techniques, in Portuguese olive variety ‘Galega Vulgar’

“…The slight differences verified in individual data (table 8) are common in the same variety (Alves et al, 2005 Table 4, trans-palmitoleic acid is also above the regulated value for all the oils, however, when this value is considered in combination with trans-linolenic acid the final value falls within the allowed range for extra virgin olive oil.…”

Digital Fingerprinting of Coffee Blending by Sensitive Crystallization

“…In particular, the distribution of concentration of lanthanides atoms in both soil and in the wine has been successfully tested with ICP-MS (Taylor, Longerich and Greenough, 2003;Geana et al, 2014), although highlighting the limits of this method in accounting for the modifications in elemental composition of matrices that follows food transformation processes. In the last few years, attention has been given to authentication of the geographical origin of olive oil assessing the profiles of volatile compounds (Vichi, Pizzale, Conte, Buxaderas and López-Tamames, 2007;Romero, Saavedra, Tapia, Sepùlveda and Aparicio, 2015;Bajouba et al, 2017), sterols (Alves, Cunha, Amaral, Pereira and Oliveira, 2005;Merchaka et al, 2017), with nuclear magnetic resonance method (Rezzi et al, 2005) and stable isotope ratios and elemental mineral content. However, none of these is able to unambiguously determine the entire food sample properties.…”