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Authentication of Tunisian virgin olive oils by chemometric analysis of fatty acid compositions and NIR spectra. Comparison with Maghrebian and French virgin olive oils.
Food Chem. 2015 Apr 15; 173:122-32.FC

Abstract

Six Tunisian virgin olive oil (VOO) varieties, Chemlali Sfax, Chetoui, Chemchali, Oueslati, Zarrazi and Zalmati, were characterised by two analytical methods. The gas chromatography allowed the determination of 14 fatty acids and squalene amounts. With fatty acids of each variety, a characteristic "morphotypes" for each oil variety was established. Chemlali Sfax and Zalmati showed strong similarities. Gas chromatography of fatty acid methyl esters (FAME) and near infrared (NIR) spectra of oils, associated to chemometric treatment, allowed the study of the inter-varietal variability and the verification of the variety origins of some Tunisian commercial VOOs. The specificity of Tunisian VOOs was evaluated by comparing the samples to Algerian, Moroccan and French Protected Designation of Origin VOOs. Classification in varietal origins by SIMCA used the FAME compositions and NIR spectra of the most represented varieties (Chemlali Sfax, Chetoui and Oueslati) showed a high potential to authenticate the varietal origin of Tunisian VOOs.

Authors+Show Affiliations

Aix-Marseille Université, LISA, EA4672, Équipe METICA, 13397 Marseille cedex 20, France; Biochemistry Laboratory, LR12ES05 'Nutrition-Functional Food & Vascular Health', USCR Mass Spectrometry, Faculty of Medicine, University of Monastir, Tunisia; Institut de l'Olivier, Unité Technologie et Qualité, BP 1087, 3018 Sfax, Tunisia. Electronic address: sonda.laroussi@yahoo.fr.Aix-Marseille Université, LISA, EA4672, Équipe METICA, 13397 Marseille cedex 20, France.Aix-Marseille Université, LISA, EA4672, Équipe METICA, 13397 Marseille cedex 20, France.Aix-Marseille Université, LISA, EA4672, Équipe METICA, 13397 Marseille cedex 20, France.Biochemistry Laboratory, LR12ES05 'Nutrition-Functional Food & Vascular Health', USCR Mass Spectrometry, Faculty of Medicine, University of Monastir, Tunisia.Institut de l'Olivier, Unité Technologie et Qualité, BP 1087, 3018 Sfax, Tunisia.Aix-Marseille Université, LISA, EA4672, Équipe METICA, 13397 Marseille cedex 20, France.

Pub Type(s)

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

Language

eng

PubMed ID

25466003

Citation

Laroussi-Mezghani, S, et al. "Authentication of Tunisian Virgin Olive Oils By Chemometric Analysis of Fatty Acid Compositions and NIR Spectra. Comparison With Maghrebian and French Virgin Olive Oils." Food Chemistry, vol. 173, 2015, pp. 122-32.
Laroussi-Mezghani S, Vanloot P, Molinet J, et al. Authentication of Tunisian virgin olive oils by chemometric analysis of fatty acid compositions and NIR spectra. Comparison with Maghrebian and French virgin olive oils. Food Chem. 2015;173:122-32.
Laroussi-Mezghani, S., Vanloot, P., Molinet, J., Dupuy, N., Hammami, M., Grati-Kamoun, N., & Artaud, J. (2015). Authentication of Tunisian virgin olive oils by chemometric analysis of fatty acid compositions and NIR spectra. Comparison with Maghrebian and French virgin olive oils. Food Chemistry, 173, 122-32. https://doi.org/10.1016/j.foodchem.2014.10.002
Laroussi-Mezghani S, et al. Authentication of Tunisian Virgin Olive Oils By Chemometric Analysis of Fatty Acid Compositions and NIR Spectra. Comparison With Maghrebian and French Virgin Olive Oils. Food Chem. 2015 Apr 15;173:122-32. PubMed PMID: 25466003.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Authentication of Tunisian virgin olive oils by chemometric analysis of fatty acid compositions and NIR spectra. Comparison with Maghrebian and French virgin olive oils. AU - Laroussi-Mezghani,S, AU - Vanloot,P, AU - Molinet,J, AU - Dupuy,N, AU - Hammami,M, AU - Grati-Kamoun,N, AU - Artaud,J, Y1 - 2014/10/19/ PY - 2013/10/06/received PY - 2014/09/29/revised PY - 2014/10/01/accepted PY - 2014/12/4/entrez PY - 2014/12/4/pubmed PY - 2015/7/8/medline KW - Authentication KW - Chemometrics KW - Fatty acids KW - NIR KW - Tunisian olive oils SP - 122 EP - 32 JF - Food chemistry JO - Food Chem VL - 173 N2 - Six Tunisian virgin olive oil (VOO) varieties, Chemlali Sfax, Chetoui, Chemchali, Oueslati, Zarrazi and Zalmati, were characterised by two analytical methods. The gas chromatography allowed the determination of 14 fatty acids and squalene amounts. With fatty acids of each variety, a characteristic "morphotypes" for each oil variety was established. Chemlali Sfax and Zalmati showed strong similarities. Gas chromatography of fatty acid methyl esters (FAME) and near infrared (NIR) spectra of oils, associated to chemometric treatment, allowed the study of the inter-varietal variability and the verification of the variety origins of some Tunisian commercial VOOs. The specificity of Tunisian VOOs was evaluated by comparing the samples to Algerian, Moroccan and French Protected Designation of Origin VOOs. Classification in varietal origins by SIMCA used the FAME compositions and NIR spectra of the most represented varieties (Chemlali Sfax, Chetoui and Oueslati) showed a high potential to authenticate the varietal origin of Tunisian VOOs. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/25466003/Authentication_of_Tunisian_virgin_olive_oils_by_chemometric_analysis_of_fatty_acid_compositions_and_NIR_spectra__Comparison_with_Maghrebian_and_French_virgin_olive_oils_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(14)01559-3 DB - PRIME DP - Unbound Medicine ER -