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

Authors

  • Jacinto J. Sánchez Casas Instituto Tecnológico Agroalimentario. Dirección General de Comercio. Junta de Extremadura.
  • Emilio Osorio Bueno Instituto Tecnológico Agroalimentario. Dirección General de Comercio. Junta de Extremadura.
  • Alfonso M. Montaño García Instituto Tecnológico Agroalimentario. Dirección General de Comercio. Junta de Extremadura.
  • Manuel Martínez Cano Instituto Tecnológico Agroalimentario. Dirección General de Comercio. Junta de Extremadura.

DOI:

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

Keywords:

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

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 %.

Downloads

Download data is not yet available.

Downloads

Published

2003-12-30

How to Cite

1.
Sánchez Casas JJ, Osorio Bueno E, Montaño García AM, Martínez Cano M. Study of fatty acid contents in monovariety oils elaborated from olives produced in Extremadura (Spain). grasasaceites [Internet]. 2003Dec.30 [cited 2022Dec.7];54(4):371-7. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/223

Issue

Section

Research

Most read articles by the same author(s)