Grasas y Aceites, Vol 54, No 4 (2003)

Study of fatty acid contents in monovariety oils elaborated from olives produced in Extremadura (Spain)


https://doi.org/10.3989/gya.2003.v54.i4.223

Jacinto J. Sánchez Casas
Instituto Tecnológico Agroalimentario. Dirección General de Comercio. Junta de Extremadura., Spain

Emilio Osorio Bueno
Instituto Tecnológico Agroalimentario. Dirección General de Comercio. Junta de Extremadura., Spain

Alfonso M. Montaño García
Instituto Tecnológico Agroalimentario. Dirección General de Comercio. Junta de Extremadura., Spain

Manuel Martínez Cano
Instituto Tecnológico Agroalimentario. Dirección General de Comercio. Junta de Extremadura., Spain

Abstract


Fatty acid composition of 483 samples of virgin olive oils from olives of the Extremadura varieties: Carrasqueña, Cacereña, Cornezuelo, Corniche, Morisca, Picual and Verdial de Badajoz, were analysed. After the quantitative analysis of main fatty acids, the variability according to the variety and state of ripening was studied. The discriminant analysis, taking the variety like grouping variable, explains more than 79,7 % of the variance with the two first functions and the model allows correctly classified 87,7 % of the 399 observations. The method, validated with the rest of analysed samples, improves the classification up to 89,3 %.

Keywords


Discriminant analysis; Extremadura; Fatty acids; Monovariety oils; Virgin olive oil

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