Please use this identifier to cite or link to this item: https://ktisis.cut.ac.cy/handle/10488/11006
Title: Chemometric characterization of virgin olive oils of the two major Cypriot cultivars based on their fatty acid composition
Authors: Kritioti, Angelina 
Menexes, Georgios 
Drouza, Chryssoula 
Keywords: Altitude;Chemometrics;Cypriot virgin olive oil;FAME;GC-FID;GC–MS;Microclimate;Variety
Category: Agriculture Forestry and Fisheries
Field: Agricultural Sciences
Issue Date: Jan-2018
Publisher: Elsevier Ltd
Source: Food Research International, 2018, Volume 103, Pages 426-437
DOI: https://doi.org/10.1016/j.foodres.2017.10.064
Journal: Food Research International 
Abstract: The effects of the geographical region and the botanical origin of olive oils on the profile of fatty acids isolated from monovarietal virgin olive oils from Cyprus were investigated, in order to establish, for the first time, promising models for authentication and classification of monovarietal virgin olive oils produced on the island. The two dominant Cypriot olive cultivars, Cypriot (ladoelia), and Koroneiki (lianolia), were analyzed for fatty acid composition by GC/FID after preparation of Fatty Acid Methyl Esters from olive oil, using a cold esterification method. The data obtained were analyzed statistically using multivariate and univariate ANOVA, principal components analysis (PCA) and hierarchical cluster analysis. Results showed that the olive oils can be separated into two distinct groups using the FAME data bank obtained from 225 samples. Significant differences in the proportion of some variables such as polyunsaturated linoleic acid, and the ratio C18:1/C18:2 from oils of different varieties and geographical regions were detected. The ratios C18:1/C18:2 and MUFA/PUFA, as well SFA, ω-9 and PUFA showed the higher discriminant power based on the cultivar.
URI: http://ktisis.cut.ac.cy/handle/10488/11006
ISSN: 09639969
DOI: 10.1016/j.foodres.2017.10.064
Rights: © 2017 Elsevier Ltd
Type: Article
Appears in Collections:Άρθρα/Articles

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