Characterisation of the geographical origin of Western Greek virgin olive oils based on instrumental and multivariate statistical analysis
Φόρτωση...
Ημερομηνία
Συγγραφείς
Longobardi, F.
Ventrella, A.
Casiello, G.
Sacco, D.
Tasioula-Margari, M.
Kiritsakis, A. K.
Kontominas, M. G.
Τίτλος Εφημερίδας
Περιοδικό ISSN
Τίτλος τόμου
Εκδότης
Elsevier
Περίληψη
Τύπος
Είδος δημοσίευσης σε συνέδριο
Είδος περιοδικού
peer reviewed
Είδος εκπαιδευτικού υλικού
Όνομα συνεδρίου
Όνομα περιοδικού
Food Chemistry
Όνομα βιβλίου
Σειρά βιβλίου
Έκδοση βιβλίου
Συμπληρωματικός/δευτερεύων τίτλος
Περιγραφή
In this work, measurements of free acidity, peroxide content, spectrophotometric parameters, chlorophyll content, phenol, sterol, fatty acid and triacylglycerol composition, were carried out on samples of virgin olive oils (VOOs) coming from four different Greek Ionian islands, i.e. Zakynthos, Kefalonia, Lefkada and Kerkyra. An analysis of variance (ANOVA) highlighted statistically significant differences (p < 0.01) in the values of 26 analytical parameters amongst the VOOs produced in the four different geographical regions but a post-hoc test showed that no variable was able to distinguish all four origins. Analogously, a Principal Component Analysis (PCA) showed a modest grouping of VOOs according to geographical origin except for Kerkyra samples which were more distinct from others. Applying discriminant function analysis (DFA) a good separation of the four geographical groups was achieved with classification and prediction abilities equal to 97.7% and 95.3%, respectively. Moreover, the analysis of the standardised coefficients showed that the fatty acids and triacylglycerols were the most discriminant variables. This last outcome was confirmed by comparison of the prediction performances obtained applying DFA on four subdatasets containing fatty acids (69.8%), triacylglycerols (76.7%), sterols (62.8%), and remaining parameters (65.1%) together, respectively. As the results showed, the multidisciplinary approach that combines different types of analytical determinations improved the discrimination of geographical origin for Greek virgin olive oils. (C) 2012 Published by Elsevier Ltd.
Περιγραφή
Λέξεις-κλειδιά
virgin olive oil, oil quality parameters, purity parameters, multivariate statistical analysis, geographical origin, fatty-acid-composition, pattern-recognition, classification, authentication, chemometrics, triglyceride, components, cultivars
Θεματική κατηγορία
Παραπομπή
Σύνδεσμος
<Go to ISI>://000301826400024
http://ac.els-cdn.com/S0308814611014075/1-s2.0-S0308814611014075-main.pdf?_tid=dbd274ee-406e-11e3-a4ab-00000aacb362&acdnat=1383033243_c9a2d8e3579158fb86dbd1fa887a8b3b
http://ac.els-cdn.com/S0308814611014075/1-s2.0-S0308814611014075-main.pdf?_tid=dbd274ee-406e-11e3-a4ab-00000aacb362&acdnat=1383033243_c9a2d8e3579158fb86dbd1fa887a8b3b
Γλώσσα
en
Εκδίδον τμήμα/τομέας
Όνομα επιβλέποντος
Εξεταστική επιτροπή
Γενική Περιγραφή / Σχόλια
Ίδρυμα και Σχολή/Τμήμα του υποβάλλοντος
Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας