Characterization of virgin olive oils according to its triglycerides and sterols composition by chemometric methods |
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| Affiliation: | 1. Dipartimento di Scienze Economico-Estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Università degli Studi di Perugia, Via S. Costanzo, 06126 Perugia, Italy;2. Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avenida Fuentenueva s/n, 18071 Granada, Spain;3. Biodiversity & Environmental Research Center (BERC), PO Box 696, Til – Nablus, Palestine.;1. Technology and Quality Research Unit, Institute of the Olive, BP 1087, 3000 Sfax, Tunisia;2. Arid Land and Oasis Cropping Laboratory, Institute of Arid Land, Route Eljorf, 4119 Medenine, Tunisia;3. Faculty of Sciences, Bizerte, 7021 Jarzouna, Tunisia;4. Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy;5. Department of Pharmaceutical Sciences, Section of Food Science and Nutrition, Via S. Costanzo, 06126 Perugia, Italy;6. Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy |
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| Abstract: | Principal component analysis (PCA), and soft independent modelling class analogy (SIMCA), were applied to data of content of the various triglycerides, sterols, or both data, to explore their capacity for the typification of a variety of olive oil, belonging to a Spanish origin denomination. This study has demonstrated that it is possible to characterize the oils obtained from a specific type of olives (“Manzanilla Cacereña” of North of Cáceres (Extremadura––Spain)) according to their chemical composition. Best results were obtained with the content of triglycerides. The plots of PCs showed that the PC1 is related with the category variable “variety” and the PC2 is related with “maturity”. SIMCA was employed to assign unknown samples into one of two groups or classes, depending on the “variety” of olives, for those which independent PCA models were made. Comman's plot showed that different olive oils are clustered in different groups and each group could be distinguished clearly. |
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