Low-level Free Phenols in Sicilian Olive Oils

Saitta, Marcello; Bella, Giuseppa Di; Turco, Vincenzo Lo; Torre, Giovanna Loredana La; Dugo, Giacomo

doi:10.1016/b978-0-12-374420-3.00021-8

Olives and Olive Oil in Health and Disease Prevention 2010

DOI: 10.1016/b978-0-12-374420-3.00021-8

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Low-level Free Phenols in Sicilian Olive Oils

Marcello Saitta

Giuseppa Di Bella

Vincenzo Lo Turco

et al.

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2014

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References 23 publications

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Polyphenols of Pistachio (Pistacia vera L.) Oil Samples and Geographical Differentiation by Principal Component Analysis

Saitta¹,

Torre²,

Potortì³

et al. 2014

J Americ Oil Chem Soc

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The phenolic compounds of Italian and Turkish pistachio oil samples were investigated by gas chromatography-mass spectrometry (GC-MS) with the aim of identifying substances also present in very low concentration; 21 compounds were identified by means of the mass spectra of the trimethylsilyl (TMS) derivatives. Benzoic acid derivatives (protocatechuic acid, gallic acid, 4-hydroxybenzoic acid) were the main components; 14 polyphenols were detected in pistachios for the first time. The concentrations of the compounds found were in the range 0.02-5.64 lg/g of fresh pistachio. No appreciable qualitative differences were found between samples of different origin; a multivariate approach was successfully tried to differentiate the samples according to their geographical origin, using Principal Component Analysis (PCA). Finally, Canonical Discriminant Analysis (CDA) was further conducted to classify different pistachio samples.

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Polyphenols of Pistachio (Pistacia vera L.) Oil Samples and Geographical Differentiation by Principal Component Analysis

Saitta¹,

Torre²,

Potortì³

et al. 2014

J Americ Oil Chem Soc

Self Cite

View full text Add to dashboard Cite

show abstract

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Low-level Free Phenols in Sicilian Olive Oils

Cited by 1 publication

References 23 publications

Polyphenols of Pistachio (Pistacia vera L.) Oil Samples and Geographical Differentiation by Principal Component Analysis

Polyphenols of Pistachio (Pistacia vera L.) Oil Samples and Geographical Differentiation by Principal Component Analysis

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