A robust multivariate statistical procedure applied to an accurate gas chromatography (GC) analysis was used to analyze 1004 monovarietal and multivarietal Sicilian extra virgin olive oils coming from 22 cultivars of different geographical areas of Sicily and collected in nine years (1993, 1995, 1996, 1997, 1998, 1999, 2000, 2001 and 2002). The effect of the cultivar, of pedoclimatic conditions as well as of the year of harvesting on the olive oil fatty acid composition and therefore on their classification was investigated. Oleic, linoleic and palmitic fatty acids, important for the nutritional properties of an olive oil, showed a crucial rule in the characterization of olive oils
Statistical analysis on Sicilian olive oils / Marco D. '., Imperio; Giacomo, Dugo; Maria, Alfa; Mannina, Luisa; A. L., Segre. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - ELETTRONICO. - 102:3(2007), pp. 956-965. [10.1016/j.foodchem.2006.03.003]
Statistical analysis on Sicilian olive oils
MANNINA, LUISA;
2007
Abstract
A robust multivariate statistical procedure applied to an accurate gas chromatography (GC) analysis was used to analyze 1004 monovarietal and multivarietal Sicilian extra virgin olive oils coming from 22 cultivars of different geographical areas of Sicily and collected in nine years (1993, 1995, 1996, 1997, 1998, 1999, 2000, 2001 and 2002). The effect of the cultivar, of pedoclimatic conditions as well as of the year of harvesting on the olive oil fatty acid composition and therefore on their classification was investigated. Oleic, linoleic and palmitic fatty acids, important for the nutritional properties of an olive oil, showed a crucial rule in the characterization of olive oilsI documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
