A Multivariate Analysis of the Composition and Properties of Extra Virgin Olive Oils Produced from Different Cultivars Grown in Iran
| Autor: | Mehdi Taheri, Hassan Ebrahimzadeh, Vahid Niknam, Habib Shirzad |
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| Rok vydání: | 2017 |
| Předmět: |
Acid value
Saponification value Iran Gas Chromatography-Mass Spectrometry Analytical Chemistry chemistry.chemical_compound Iodine value 0404 agricultural biotechnology Olea Cluster Analysis Environmental Chemistry Peroxide value Cultivar Olive Oil Pharmacology Principal Component Analysis biology Fatty Acids 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Oleic acid Horticulture chemistry Multivariate Analysis Composition (visual arts) Agronomy and Crop Science Food Analysis Oleic Acid Food Science |
| Zdroj: | Journal of AOAC INTERNATIONAL. 100:1804-1813 |
| ISSN: | 1944-7922 1060-3271 |
| DOI: | 10.5740/jaoacint.17-0122 |
| Popis: | The present study investigated variations in extra virgin olive oils in relation to fatty acid (FA) composition and the characteristics of 10 olive cultivars. The findings demonstrated that their oil yield properties, including refractive index, acid value, peroxide value, saponification value, iodine value, and composition, were significantly different. Moreover, based on GC-MS analysis, the presence of oleic acid [C18:1(9)] was identified as one of the major components. The highest amount of 18:1(9) was found in four major varieties of cultivars, namely Zard, Roghani, Karidolia, and Korfolia. Hierarchical cluster analysis of principal component analysis revealed two distinct categories of cultivars based on their FAs. The first category (cluster I), consisted of Arbequina, Karydolia, Roghani, and Zard cultivars, which can be considered cultivars with good commercial cultivation potential due to their high contents of unsaturated FAs and oil quantities produced. |
| Databáze: | OpenAIRE |
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