Fatty Acids Evaluation by Principal Component Analysis for the Traceability of Sicilian and Calabrian Olive Oils
| Autor: | Antonio Francesco Mottese, Francesco Caridi, M. D’Agostino, Maurizio Messina |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Nutrition and Dietetics
Traceability Botanical provenance Fatty acids Gas chromatography (GC) Geographical discrimina-tion Olive oil Principal component analysis (PCA) Principal component analysis Public Health Environmental and Occupational Health language Environmental science Food science Sicilian language.human_language Food Science |
| Zdroj: | Current Nutrition & Food Science. 17:844-849 |
| ISSN: | 1573-4013 |
| DOI: | 10.2174/1573401317666210127105215 |
| Popis: | Background and Objectives: In this article, a comprehensive study was carried out for Sicilian and Calabrian olive oils authenticity evaluation through chemometric analyses, correlating botanical and geographical origins with the samples' chemical composition. Methods: A total of eighteen Sicilian and Calabrian (southern Italy) olive oil samples were analyzed through gas chromatography (GC). Results: The fatty acids concentration in the investigated samples followed the subsequent order: oleic (C18:1) > palmitic (C16) > linoleic (C18:2) > stearic (C18) > palmitoleic (C16:1) > linoleic (C18:3). The 2D Scatterplot (Principal Component Analysis) showed that, among the analyzed oils, six clusters stand out, which seem to consistently group samples in relation to the cultivars and cultivation areas that share the territorial proximity (same province). Conclusions: Experimental results demonstrated that it is possible to strictly relate, through the PCA, olive oils to their geographical and botanical provenance, thus becoming a useful tool for evaluating product authenticity and guaranteeing it to the consumers. |
| Databáze: | OpenAIRE |
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