Statistical characterization of sicilian olive oils from the Peloritana and Maghrebian zones according to the fatty acid profile.
This paper deals with the characterization of 475 Sicilian virgin olive oils (VOO) produced in 10 different crop years (from 1993 to 2004), according to the cultivar and the geographical origin by means of multivariate statistical analysis applied to fatty acids. In particular, the studied VOOs came from the Peloritana and Maghrebian geological zones. The fatty acid composition was determined by using the official gas chromatographic method. The results suggest that although the effect of the cultivar is significant in the olive oil classification based on the fatty acid composition, a predominant and well-defined geographic effect is also present. This study demonstrated that it is possible to employ an official and inexpensive analytical method coupled with the statistical analysis to ascertain the geographical origin and the cultivar of an extra virgin olive oil.
Di Bella
Giuseppa
G
Department of Food and Environmental Science "Prof. G. Stagno d'Alcontres," Faculty of Science, University of Messina, Salita Sperone 31, 98166 Messina, Italy. gdibella@pharma.unime.it
Maisano
Roberta
R
La Pera
Lara
L
Lo Turco
Vincenzo
V
Salvo
Francesco
F
Dugo
Giacomo
G
D000704:Analysis of Variance; D002849:Chromatography, Gas; D005227:Fatty Acids / Q000032:analysis*; D031658:Olea / Q000737:chemistry / Q000254:growth & development; D000069463:Olive Oil; D010938:Plant Oils / Q000737:chemistry* / Q000145:classification*; D012802:Sicily; D013045:Species Specificity
D005227:Fatty Acids; D000069463:Olive Oil; D010938:Plant Oils