Statistical Characterization of Sicilian Olive Oils from the Peloritana and Maghrebian Zones According to the Fatty Acid Profile

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• 作者：Giuseppa Di Bella ; Roberta Maisano ; Lara La Pera ; Vincenzo Lo Turco ; Francesco Salvo ; Giacomo Dugo
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2007
• 出版时间：August 8, 2007
• 年：2007
• 卷：55
• 期：16
• 页码：6568 - 6574
• 全文大小：383K
• 年卷期：v.55,no.16(August 8, 2007)
• ISSN：1520-5118

文摘

This paper deals with the characterization of 475 Sicilian virgin olive oils (VOO) produced in 10 differentcrop years (from 1993 to 2004), according to the cultivar and the geographical origin by means ofmultivariate statistical analysis applied to fatty acids. In particular, the studied VOOs came from thePeloritana and Maghrebian geological zones. The fatty acid composition was determined by usingthe official gas chromatographic method. The results suggest that although the effect of the cultivaris significant in the olive oil classification based on the fatty acid composition, a predominant andwell-defined geographic effect is also present. This study demonstrated that it is possible to employan official and inexpensive analytical method coupled with the statistical analysis to ascertain thegeographical origin and the cultivar of an extra virgin olive oil.