Discrimination of varietal olive oils of the Portuguese cultivars cobrancosa, madural and verdeal based on their fatty acids composition

• Tipo: Artigo em Livro de Atas de Conferência Internacional
• Data: 2002

Autores

Pereira, JA (Autor) Outra; Oliveira, MBPP (Autor) FFUP; Casal, S (Autor) FFUP; Alves, MR (Autor) Outra

Ata de Conferência Internacional

Título: PROCEEDINGS OF THE FOURTH INTERNATIONAL SYMPOSIUM ON OLIVE GROWING, VOLS 1 AND 2

Páginas: 591-594

4th International Symposium on Olive Growing

VALENZANO, ITALY, SEP 25-30, 2000

Indexação

ISI Web of Knowledge - 2 Citações

Scopus - 2 Citações

Classificação Científica

FOS: Ciências agrárias > Biotecnologia agrária e alimentar

Outras Informações

ID Authenticus: P-000-RW9

DOI: 10.17660/actahortic.2002.586.124

Abstract (EN): The fatty acid composition has been traditionally used to discriminate the different vegetable oils and confirm their authenticity. The aim of the present study was to check the possible use of the fatty acid profile to differentiate varietal olive oils of the three most important cultivars in Northeast Portugal (Cobranqosa, Madural and Verdeal). Fifteen varietal olive oils from each of the three cultivars were collected to achieve that goal. Fatty acids were determined, as methylesters, by HRGC. Methylesters; were prepared by transesterefication with BF3/methanol after saponification with methanolic KOH. The fatty acid pattern was performed with a Chrompack CP9001 equipped with a split-splitless injector, a FID and a 50m x 0,25 mull W. fused silica capillary column coated with a 0.19mum film of CP-Sil88 (Chrompack). The temperatures of injector, detector and oven were 230, 250 and 185degreesC, respectively. The results as shown by two-way Anova techniques and discriminant analysis demonstrate that C(16:1)c, C-17:1, C-18, C18:1C, C(18:2)cc and C(18:3)cc can be used to discriminate the origin of each of the three olive oils.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 4