Grasas y Aceites, Vol 54, No 1 (2003)

Study of the triglyceride content in monovariety oils elaborate as of olives produced in the extremeña region


https://doi.org/10.3989/gya.2003.v54.i1.268

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

Jacinto J. Sánchez Casas
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

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

Abstract


Main triglyceride composition from 315 samples of virgin olive oils originating in olive of the varieties Extremeñas: Carrasqueña, Cacereña, Cornezuelo, Corniche, Morisca, Picual and Verdial de Badajoz, were evaluated. The identification of 16 peaks has been carried out, grouped according to the ECN, which correspond to the different triglyceride found. Variability has been found in the content of triglyceride depending on the variety and state of ripening. The stepwise discriminant analysis explains more than the 88 % of the variance with the two first functions. Using this model, 83´5 % of the 273 observations were correctly classified. The validated method with 42 samples reduces the classification at 69 %.

Keywords


Discriminant analysis; Extremadura; Monovariety; Triglyceride; Virgin olive oil

Full Text:


PDF


Copyright (c) 2003 Consejo Superior de Investigaciones Científicas (CSIC)

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.


Contact us grasasyaceites@ig.csic.es

Technical support soporte.tecnico.revistas@csic.es