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Fatty acid and triacyglycerid as markers of virgin olive oil from mediterranean region: traceability and chemometric authentication
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Fatty acid and triacyglycerid as markers of virgin olive oil from mediterranean region: traceability and chemometric authentication
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Journal Article
Fatty acid and triacyglycerid as markers of virgin olive oil from mediterranean region: traceability and chemometric authentication
2022
Overview
In this study, the effects of cultivar, harvest year and the geographical regions were investigated by determining the sensory and chemical characteristics (Fatty acids, Triacyglycerid and Tocopherols compositions) of the cultivars from different geographical origins (Tunisia, Portugal, France and Turkey) over a 2-year harvest period. Parameters such as palmitic acid, oleic acid, linoleic acid and oxidative stability were found to be significantly affected according to the region and cultivar. The highest linoleic and lowest oleic acid content were detected in Tunisia. The amount of palmitic acid was found to be higher in some cultivar (Tunisia and Turkey) than in others (Portugal and France). Nevertheless, principal component analysis allowed us to highlight the Tunisian olive oils for its interesting oxidative stability.
Publisher
Springer Nature B.V
Subject
