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Origin assessment of EV olive oils by esterified sterols analysis.
Food Chem. 2015 Dec 01; 188:279-85.FC

Abstract

In this study extra virgin olive oils of Italian and non-Italian origin (from Spain, Tunisia and blends of EU origin) were differentiated by GC-FID analysis of sterols and esterified sterols followed by chemometric tools. PCA allowed to highlight the high significance of esterified sterols to characterise extra virgin olive oils in relation to their origin. SIMCA provided a sensitivity and specificity of 94.39% and 91.59% respectively; furthermore, an external set of 54 extra virgin olive oils bearing a designation of Italian origin on the labelling was tested by SIMCA. Prediction results were also compared with organoleptic assessment. Finally, the poor correlation found between ethylesters and esterified sterols allowed to hazard the guess, worthy of further investigations, that esterified sterols may prove to be promising in studies of geographical discrimination: indeed they appear to be independent of those factors causing the formation of ethyl esters and related to olive oil production.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Giacalone R
Chemical Laboratory of Palermo, Italian Customs and Monopolies Agency, via Crispi, 143, 90133 Palermo, Italy.
Giuliano S
Chemical Laboratory of Palermo, Italian Customs and Monopolies Agency, via Crispi, 143, 90133 Palermo, Italy.
Gulotta E
Chemical Laboratory of Palermo, Italian Customs and Monopolies Agency, via Crispi, 143, 90133 Palermo, Italy.
Monfreda M
Central Directorate for Product Analysis and Chemical Laboratories, Italian Customs and Monopolies Agency, via M. Carucci 71, 00143 Rome, Italy. Electronic address: maria.monfreda@gmail.com.
Presti G
Chemical Laboratory of Palermo, Italian Customs and Monopolies Agency, via Crispi, 143, 90133 Palermo, Italy.

MeSH

Food AnalysisLipid MetabolismMultivariate AnalysisOlive OilPrincipal Component AnalysisSpainSterolsTunisia

Pub Type(s)

Journal Article

Language

eng

PubMed ID

26041193

Citation

Giacalone, Rosa, et al. "Origin Assessment of EV Olive Oils By Esterified Sterols Analysis." Food Chemistry, vol. 188, 2015, pp. 279-85.
Giacalone R, Giuliano S, Gulotta E, et al. Origin assessment of EV olive oils by esterified sterols analysis. Food Chem. 2015;188:279-85.
Giacalone, R., Giuliano, S., Gulotta, E., Monfreda, M., & Presti, G. (2015). Origin assessment of EV olive oils by esterified sterols analysis. Food Chemistry, 188, 279-85. https://doi.org/10.1016/j.foodchem.2015.04.139
Giacalone R, et al. Origin Assessment of EV Olive Oils By Esterified Sterols Analysis. Food Chem. 2015 Dec 1;188:279-85. PubMed PMID: 26041193.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Origin assessment of EV olive oils by esterified sterols analysis. AU - Giacalone,Rosa, AU - Giuliano,Salvatore, AU - Gulotta,Eleonora, AU - Monfreda,Maria, AU - Presti,Giovanni, Y1 - 2015/05/01/ PY - 2014/10/16/received PY - 2015/04/27/revised PY - 2015/04/30/accepted PY - 2015/6/5/entrez PY - 2015/6/5/pubmed PY - 2016/2/5/medline KW - Esterified sterols KW - Olive oil KW - Origin KW - Principal Component Analysis KW - Soft Independent Models of Class Analogy SP - 279 EP - 85 JF - Food chemistry JO - Food Chem VL - 188 N2 - In this study extra virgin olive oils of Italian and non-Italian origin (from Spain, Tunisia and blends of EU origin) were differentiated by GC-FID analysis of sterols and esterified sterols followed by chemometric tools. PCA allowed to highlight the high significance of esterified sterols to characterise extra virgin olive oils in relation to their origin. SIMCA provided a sensitivity and specificity of 94.39% and 91.59% respectively; furthermore, an external set of 54 extra virgin olive oils bearing a designation of Italian origin on the labelling was tested by SIMCA. Prediction results were also compared with organoleptic assessment. Finally, the poor correlation found between ethylesters and esterified sterols allowed to hazard the guess, worthy of further investigations, that esterified sterols may prove to be promising in studies of geographical discrimination: indeed they appear to be independent of those factors causing the formation of ethyl esters and related to olive oil production. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/26041193/Origin_assessment_of_EV_olive_oils_by_esterified_sterols_analysis_ DB - PRIME DP - Unbound Medicine ER -