Classification of three Turkish olive cultivars from Aegean region based on their fatty acid composition

Dıraman, Harun; Sayğı, Hülya; Hışıl, Yaşar

doi:10.1007/s00217-011-1511-z

Cited by 13 publications

(11 citation statements)

References 16 publications

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“…There are plenty of works revealing the TAG and fatty acid profiles of olive oils for Italian [5,6], Spanish [7,8], Greek [9], Iranian [10], French [11,12], Tunisian [13,14], and Moroccan [15] cultivars. Although a moderate number of papers have been published on the fatty acid composition of Turkish olive oils [16][17][18][19][20][21], few are available on the triglyceride distribution of varieties including only prevalent ones [22][23][24][25].…”

Section: Introductionmentioning

confidence: 99%

“…Analytical data obtained by chromatographic methods and quantitative information determined by spectroscopic procedures utilizing near-infrared (NIR) spectroscopy [37], Fourier transform infrared (FTIR) spectroscopy [38], and fluorescence spectroscopy [39] were evaluated by multivariate statistical techniques for classification issues in previous works. Turkish olive oils have been characterized according to mainly fatty acid composition [19,20,40,41], TAG [23], fatty acid and TAG profile [25], aroma [42,43], fatty acid and mid-infrared spectra [16], and phenolic compounds [44]. The first aim of this study was to determine fatty acid, sn-2 fatty acid, triacylglycerol, and sterol composition of olive oils obtained from 18 Turkish olive cultivars including both common and domestic ones for two successive crop years in order to establish a database for authentication and identification purposes.…”

Section: Introductionmentioning

confidence: 99%

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Characterization of Turkish Olive Oils by Triacylglycerol Structures and Sterol Profiles

Yorulmaz

Yavuz

Tekin

2014

J Americ Oil Chem Soc

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A characterization study of Turkish monovarietal olive oils using chemical variables such as fatty acid, sn-2 fatty acid, triacylglycerol, and sterol composition is presented. A total of 101 samples of Olea europaea L. fruits from 18 cultivars were collected for two crop years from west, south, and southeast regions of Turkey. Olives were processed to oil and olive oil samples were evaluated for their triacylglycerol structures and sterol composition. Oleic acid content ranged from 60.15 to 80.46 % of total fatty acids and represented 70.90-89.02 % of sn-2 position triacylglycerols. Major triglycerides of oil samples were triolein, palmitodiolein, dioleolinolein, palmitooleolinolein, dipalmitoolein, and stearodiolein. Triolein values were between 24.72 and 48.64 % and compatible with the fatty acid composition. Total sterol content varied from 1,145.32 to 2,211.77 mg/kg and Edremit yaglık stood out because of its high sterol content. A one-way analysis of variance revealed significant differences for variables among cultivars. Principle component analysis enabled the classification of common varieties on the basis of analytical data. Sterol composition achieved more relevant discrimination than fatty acid and triglyceride composition. Classification according to geographical origin was performed by discriminant analysis.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Characterization of Turkish Olive Oils by Triacylglycerol Structures and Sterol Profiles

Yorulmaz

Yavuz

Tekin

2014

J Americ Oil Chem Soc

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“…As shown before, and confirmed by the experimental results presented in this paper, the data obtained based on the 1 H-NMR analysis are comparable to the ones determined chromatographically. This method of analysis, correlated with PCA [23], was used to evaluate the oil composition [24].…”

Section: Principal Component Analysismentioning

confidence: 99%

Fatty Acid Profile of New Varieties of Grape Seed Oils Based on NMR Data and Their Authentication

Tociu¹,

Todasca²,

Mihalache³

et al. 2018

Rev. Chim.

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Grape seeds from five known red grape sorts and two new local sorts, obtained by hybridization of red and white varieties, have been valorized as vegetal oils, through good yield extraction. The fatty acid content the of obtained oils was determined by GC-FID, as methyl esters, and directly by 1H-NMR spectroscopy. The obtained grape seed oils have a high content in linoleic acid (over 70%) and a relatively low quantity of saturated fatty acid (stearic and palmitic). Both measurement methods gave similar results confirming the accuracy of the spectroscopic method, which is less time and reagent consuming. Based on the fatty acid profile (FAP) of the oils, determined by either FT-IR or 1H-NMR and using the Principal Component Analysis (PCA) and Hierarchical Clustering Analysis (HCA) statistical methods, the discrimination between the classical known grape sorts and the new local varieties could be achieved. The results show that such method is appropriate for discovering possible adulteration of the grape oils, valuable products due to the essential unsaturated acid content.

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“…LDA was widely applied for chemical authentication and traceability analysis of different OO classes including mono-varietal VOOs or EVOOs, registered designations of origins (RDOs), geographical area- and harvesting years, etc. Authentications were based on various discriminant variables including FAs, sterols, triacylglycerols, phenols, volatiles [ 33 , 34 , 35 , 36 , 37 , 38 , 39 ]:…”

Section: Chemometric Analysis Of Authenticity and Traceabilitymentioning

confidence: 99%

Chemometrics Methods for Specificity, Authenticity and Traceability Analysis of Olive Oils: Principles, Classifications and Applications

Messai

Farman

Sarraj-Laabidi

et al. 2016

Foods

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Background. Olive oils (OOs) show high chemical variability due to several factors of genetic, environmental and anthropic types. Genetic and environmental factors are responsible for natural compositions and polymorphic diversification resulting in different varietal patterns and phenotypes. Anthropic factors, however, are at the origin of different blends’ preparation leading to normative, labelled or adulterated commercial products. Control of complex OO samples requires their (i) characterization by specific markers; (ii) authentication by fingerprint patterns; and (iii) monitoring by traceability analysis. Methods. These quality control and management aims require the use of several multivariate statistical tools: specificity highlighting requires ordination methods; authentication checking calls for classification and pattern recognition methods; traceability analysis implies the use of network-based approaches able to separate or extract mixed information and memorized signals from complex matrices. Results. This chapter presents a review of different chemometrics methods applied for the control of OO variability from metabolic and physical-chemical measured characteristics. The different chemometrics methods are illustrated by different study cases on monovarietal and blended OO originated from different countries. Conclusion. Chemometrics tools offer multiple ways for quantitative evaluations and qualitative control of complex chemical variability of OO in relation to several intrinsic and extrinsic factors.

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Classification of three Turkish olive cultivars from Aegean region based on their fatty acid composition

Cited by 13 publications

References 16 publications

Characterization of Turkish Olive Oils by Triacylglycerol Structures and Sterol Profiles

Characterization of Turkish Olive Oils by Triacylglycerol Structures and Sterol Profiles

Fatty Acid Profile of New Varieties of Grape Seed Oils Based on NMR Data and Their Authentication

Chemometrics Methods for Specificity, Authenticity and Traceability Analysis of Olive Oils: Principles, Classifications and Applications

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