Geographical discrimination of olive oils from Cv. `Galega Vulgar'

• Type: Article in International Scientific Journal
• Date: 2023

Authors

Rodrigues, N (Author) Other; Peres, F (Author) Other; Susana Casal (Author) FFUP; Santamaria-Echart, A (Author) Other; Barreiro, F (Author) Other; Peres, AM (Author) Other; Pereira, JA (Author) Other

Journal

Title: Food Chemistry

Vol. 398

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 3 Citations

Scopus - 2 Citations

Other information

Authenticus ID: P-00X-2R4

DOI: 10.1016/j.foodchem.2022.133945

Abstract (EN): Olive oils from seven Portuguese regions were selected to study the effect of the geographical origin on the oils' composition. Quality parameters, fatty acids, tocopherols, hydroxytyrosol and tyrosol derivatives, and oxidative stability were evaluated. All olive oils could be classified as extra virgin, and the geographical origin significantly affected the oils chemical composition. Principal component analysis further confirmed the significant impact of the geographical origin on the composition and, indirectly, on stability of the oils, showing that the evaluated parameters could be used as markers for geographical origin identification. Alternatively, Fourier transform infrared spectroscopy was applied, allowing to establish a linear discriminant model that correctly identified the geographical origin of the olive oils with a mean sensitivity of 99 +/- 3 % (internal validation), confirming the impact of the oil origin on its characteristics. This finding allowed foreseeing the future application of the spectroscopy approach as a green, fast and non-invasive authentication tool.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 7