| Autor: |
Agriopoulou S; Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece., Tarapoulouzi M; Department of Chemistry, University of Cyprus, P.O. Box 20537, Nicosia CY-1678, Cyprus., Bedine Boat MA; Department of Biochemistry, University of Yaounde I, P.O. Box 812, Yaoundé, Cameroon., Rébufa C; Aix Marseille Univ, Avignon Université, CNRS, IRD, IMBE, Campus Saint Jerome, 13007 Marseille, France., Dupuy N; Aix Marseille Univ, Avignon Université, CNRS, IRD, IMBE, Campus Saint Jerome, 13007 Marseille, France., Theocharis CR; Department of Chemistry, University of Cyprus, P.O. Box 20537, Nicosia CY-1678, Cyprus., Varzakas T; Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece., Roussos S; Aix Marseille Univ, Avignon Université, CNRS, IRD, IMBE, Campus Saint Jerome, 13007 Marseille, France., Artaud J; Aix Marseille Univ, Avignon Université, CNRS, IRD, IMBE, Campus Saint Jerome, 13007 Marseille, France. |
| Abstrakt: |
Table olives, the number one consumed fermented food in Europe, are widely consumed as they contain many valuable ingredients for health. It is also a food which may be the subject of adulteration, as many different olive varieties with different geographical origin, exist all over the word. In the present study, the image analysis of stones of six main Greek protected designation of origin (PDO) table olive varieties was performed for the control of their authentication and discrimination, with cv. Prasines Chalkidikis, cv. Kalamata Olive, cv. Konservolia Stylidas, cv. Konservolia Amfissis, cv. Throuba Thassos and cv. Throuba Chios being the studied olive varieties. Orthogonal partial least square discriminant analysis (OPLS-DA) was used for discrimination and classification of the six Greek table olive varieties. With a 98.33% of varietal discrimination, the OPLS-DA model proved to be an efficient tool to authentify table olive varieties from their morphological characteristics. |
