Fatty Acid Profile of Table Olives and Its Multivariate Characterization Using Unsupervised (PCA) and Supervised (DA) Chemometrics

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• 作者：Antonio Ló ; pez ; Alfredo Monta&ntilde ; o ; Pedro Garcí ; a ; Antonio Garrido
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2006
• 出版时间：September 6, 2006
• 年：2006
• 卷：54
• 期：18
• 页码：6747 - 6753
• 全文大小：285K
• 年卷期：v.54,no.18(September 6, 2006)
• ISSN：1520-5118

文摘

The fatty acid composition of 67 commercial presentations of table olives was determined. The mostabundant fatty acids, in decreasing order of presence, were C18:1, C16:0, C18:2 n-6, and C18:0.The ranges, expressed as grams of fatty acids per 100 g of edible portion, for the different nutritionalfractions were as follows: saturated fatty acids, 2.07-5.99; monounsaturated fatty acids, 5.67-19.42; polyunsaturated fatty acids, 0.52-3.87; and trans-fatty acids, 0.08-0.44. Principal componentanalysis of the matrix of the fatty acid composition led to the deduction of new factors. The firstaccounted for 55.10% of the total variance and was mainly related to C16:10, C18:0, C20:0, C22:0,C24:0, C18:1, C18:1t, and C20:1. The second factor accounted for 10.33% of variance and wasrelated to C16:1 and C18:2 n-6. They did not permit differentiation among elaboration types or cultivars.However, discriminant analysis was successfully applied for this objective. The fatty acids that mostcontributed to discriminate among elaboration styles were C17:1, C18:1, C16:0, C17:0, and C18:0(function 1) and C17:0, C17:1, C20:0, C16:0, C18:1, and C24:0 (function 2). In the case of cultivars,they were C20:0, C18:1, C17:1, C18:2 n-6, C18:1t, and C18:2t (function 1); C18:2 n-6, C18:1, C16:0, C20:0, C18:0, and C18:2t (function 2); and C17:0, C18:3 n-3, and C17:1 (function 3). Results fromthis study have shown differences among the fatty acid composition and fat content of the diversecommercial presentations of table olives, which can be applied in predictive and classificationdiscriminant analysis.