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Chemical composition of virgin olive oils according to the ripening in olives.
Food Chem. 2013 Dec 01; 141(3):2575-81.FC

Abstract

The aim of this study was the classification of olive oil according to the stage of ripeness of the olives used for its manufacture. A discriminant analysis was applied taking as dependent variables the fatty acids, triglycerides and sterols profile. The evolution of parameters of quality of the oils during ripening of the fruit has also been studied in three successive crops. The results of the classification shows that 88.5% of selected original grouped cases are correctly classified (85.7% green, 80% spotted and 78.9% ripe) and furthermore the validation classified the 69.6% of the unselected original cases. The most discriminating variables have been: avenasterol, linolenic acid, β-sitosterol and gadoleico. Fig. 1 shows graphically the values of the canonical discriminant functions and the centroids of the intervals of three or the maturity index.

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Authors+Show Affiliations

Fuentes de Mendoza M
Departamento de Biología Vegetal, Ecología y Ciencias de la Tierra, Universidad de Extremadura, Avda. de Elvas s/n, 06006 Badajoz, Spain.
De Miguel Gordillo C
No affiliation info available
Marín Expóxito J
No affiliation info available
Sánchez Casas J
No affiliation info available
Martínez Cano M
No affiliation info available
Martín Vertedor D
No affiliation info available
Franco Baltasar MN
No affiliation info available

MeSH

Discriminant AnalysisFatty AcidsFruitOleaOlive OilPlant OilsSterolsTriglycerides

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23870997

Citation

Fuentes de Mendoza, Manuel, et al. "Chemical Composition of Virgin Olive Oils According to the Ripening in Olives." Food Chemistry, vol. 141, no. 3, 2013, pp. 2575-81.
Fuentes de Mendoza M, De Miguel Gordillo C, Marín Expóxito J, et al. Chemical composition of virgin olive oils according to the ripening in olives. Food Chem. 2013;141(3):2575-81.
Fuentes de Mendoza, M., De Miguel Gordillo, C., Marín Expóxito, J., Sánchez Casas, J., Martínez Cano, M., Martín Vertedor, D., & Franco Baltasar, M. N. (2013). Chemical composition of virgin olive oils according to the ripening in olives. Food Chemistry, 141(3), 2575-81. https://doi.org/10.1016/j.foodchem.2013.05.074
Fuentes de Mendoza M, et al. Chemical Composition of Virgin Olive Oils According to the Ripening in Olives. Food Chem. 2013 Dec 1;141(3):2575-81. PubMed PMID: 23870997.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemical composition of virgin olive oils according to the ripening in olives. AU - Fuentes de Mendoza,Manuel, AU - De Miguel Gordillo,Concepción, AU - Marín Expóxito,Julia, AU - Sánchez Casas,Jacinto, AU - Martínez Cano,Manuel, AU - Martín Vertedor,Daniel, AU - Franco Baltasar,Ma Nieves, Y1 - 2013/05/25/ PY - 2011/07/05/received PY - 2012/11/28/revised PY - 2013/05/02/accepted PY - 2013/7/23/entrez PY - 2013/7/23/pubmed PY - 2014/2/1/medline KW - Chemical composition KW - Discriminant analysis KW - Olive-growing zone KW - Ripening KW - Virgin olive oil SP - 2575 EP - 81 JF - Food chemistry JO - Food Chem VL - 141 IS - 3 N2 - The aim of this study was the classification of olive oil according to the stage of ripeness of the olives used for its manufacture. A discriminant analysis was applied taking as dependent variables the fatty acids, triglycerides and sterols profile. The evolution of parameters of quality of the oils during ripening of the fruit has also been studied in three successive crops. The results of the classification shows that 88.5% of selected original grouped cases are correctly classified (85.7% green, 80% spotted and 78.9% ripe) and furthermore the validation classified the 69.6% of the unselected original cases. The most discriminating variables have been: avenasterol, linolenic acid, β-sitosterol and gadoleico. Fig. 1 shows graphically the values of the canonical discriminant functions and the centroids of the intervals of three or the maturity index. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23870997/Chemical_composition_of_virgin_olive_oils_according_to_the_ripening_in_olives_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(13)00664-X DB - PRIME DP - Unbound Medicine ER -