Definite influence of the extraction methods on the chemical composition of virgin olive oil

Autor:	R. Aparicio, M. Sánchez Navarro, M. S. Ferreiro
Jazyk:	English<br />Spanish; Castilian
Rok vydání:	1991
Předmět:	extraction system (effect of) statistical method virgin olive oil Nutrition. Foods and food supply TX341-641
Zdroj:	Grasas y Aceites, Vol 42, Iss 5, Pp 356-362 (1991)
Druh dokumentu:	article
ISSN:	0017-3495 1988-4214
DOI:	10.3989/gya.1991.v42.i5.1220
Popis:	The extraction methods of virgin olive oil affect the quantification values of some chemical compounds. Statistical tests and procedures have been applied to a set of 142 samples collected from all over Andalusia and characterized by 55 chemical compounds. It has been estimated that two aliphatic alcohols, one sterol and one fatty acid have the best significance levels identifying the extraction methodology (pressure, centrifugation). Stepwise Lineal Discriminant procedure has been used to characterize olive oils by the extraction systems. 205 samples from other provinces, varieties or harvests were used to verify these decision equations.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/a79891c05480452ba869dd0f12d45265 Zobrazit plný text záznamu View record in DOAJ