Chemical composition of virgin olive oils according to the ripening in olives

被引：52

作者：

Fuentes de Mendoza, Manuel ^{[1
]}

De Miguel Gordillo, Concepcion ^{[1
]}

Mann Expoxito, Julia ^{[2
]}

Sanchez Casas, Jacinto ^{[3
]}

Martinez Cano, Manuel ^{[4
]}

Martin Vertedor, Daniel ^{[3
]}

Nieves Franco Baltasar, Ma ^{[3
]}

机构：

[1] Univ Extremadura, Dept Biol Vegetal Ecol & Ciencias Tierra, Badajoz 06006, Spain

[2] Univ Extremadura, Dept Quim Analit, Badajoz 06006, Spain

[3] Junta Extremadura, Inst Tecnol Agroalimentario, Badajoz 06071, Spain

[4] Univ Extremadura, Dept Ingn Med Agron & Forestal, Badajoz 06007, Spain

来源：

FOOD CHEMISTRY | 2013年 / 141卷 / 03期

关键词：

Virgin olive oil; Discriminant analysis; Ripening; Chemical composition; Olive-growing zone; EXTRACTION; QUALITY; STEROL; COMPONENTS; HOJIBLANCA; VARIETIES; RIPENESS;

D O I：

10.1016/j.foodchem.2013.05.074

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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, beta-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. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：2575 / 2581

页数：7

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