Definite influence of the extraction methods on the chemical composition of virgin olive oil

Authors

  • R. Aparicio Instituto de la Grasa y sus Derivados (CSIC)
  • M. Sánchez Navarro Instituto de la Grasa y sus Derivados (CSIC)
  • M. S. Ferreiro Instituto de la Grasa y sus Derivados (CSIC)

DOI:

https://doi.org/10.3989/gya.1991.v42.i5.1220

Keywords:

Extraction system (effect of), Statistical method, Virgin olive oil

Abstract


The extraction methods of virgin olive oil affect the quantification values of some chemical compounds. Statistical tests and procedures have been applied to a set of 142 samples collected from all over Andalusia and characterized by 55 chemical compounds. It has been estimated that two aliphatic alcohols, one sterol and one fatty acid have the best significance levels identifying the extraction methodology (pressure, centrifugation). Stepwise Lineal Discriminant procedure has been used to characterize olive oils by the extraction systems. 205 samples from other provinces, varieties or harvests were used to verify these decision equations.

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Published

1991-10-30

How to Cite

1.
Aparicio R, Sánchez Navarro M, Ferreiro MS. Definite influence of the extraction methods on the chemical composition of virgin olive oil. Grasas aceites [Internet]. 1991Oct.30 [cited 2024May23];42(5):356-62. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1220

Issue

Section

Research

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