Geoclimatic, morphological, and temporal effects on Lebanese olive oils composition and classification: A (1)H NMR metabolomic study.
Two hundred and thirty-four Lebanese olive samples were collected from different regions and the corresponding oils were analysed by (1)H NMR spectroscopy. The variables obtained, related to fatty acids and minor components, were used as inputs in univariate and multivariate analyses aiming to characterize and classify the oils according to geographical, morphological, and temporal factors. Samples were sorted according to the colour, size, and shape of olives, which allowed statistically significant classifications to be achieved. A sequential strategy was developed to discriminate among samples from different altitudes and latitudes. Following this strategy, obvious trends and classifications were obtained at subregional level. Furthermore, the shift in the harvest date within a range of three weeks was considered and its effect on the classification models was investigated. Likewise, the harvest year effect was evaluated; the precipitation level in April and May had a significant impact on the characteristics of the oils.
Research Unit: Technologies et Valorisation Agroalimentaire (TVA), Laboratory of Metrology and Isotopic Fractionation, Faculty of Science, Saint-Joseph University, P.O. Box 11-514 Riad el Solh, Beirut 1107 2050, Lebanon; EBSI Team, Interdisciplinary Chemistry: Synthesis, Analysis, Modelling (CEISAM), University of Nantes-CNRS UMR 6230, 2 rue de la Houssinière, BP 92208, F-44322 Nantes cedex 3, France.
Noelle
N
Merchak
Research Unit: Technologies et Valorisation Agroalimentaire (TVA), Laboratory of Metrology and Isotopic Fractionation, Faculty of Science, Saint-Joseph University, P.O. Box 11-514 Riad el Solh, Beirut 1107 2050, Lebanon.
Elias
E
El Bacha
Lebanese Atomic Energy Commission, P.O. Box 11-8281, Beirut, Lebanon.
Rola
R
Bou Khouzam
Research Unit: Technologies et Valorisation Agroalimentaire (TVA), Laboratory of Metrology and Isotopic Fractionation, Faculty of Science, Saint-Joseph University, P.O. Box 11-514 Riad el Solh, Beirut 1107 2050, Lebanon.
Toufic
T
Rizk
EBSI Team, Interdisciplinary Chemistry: Synthesis, Analysis, Modelling (CEISAM), University of Nantes-CNRS UMR 6230, 2 rue de la Houssinière, BP 92208, F-44322 Nantes cedex 3, France.
Serge
S
Akoka
Research Unit: Technologies et Valorisation Agroalimentaire (TVA), Laboratory of Metrology and Isotopic Fractionation, Faculty of Science, Saint-Joseph University, P.O. Box 11-514 Riad el Solh, Beirut 1107 2050, Lebanon. Electronic address: joseph.bejjani@usj.edu.lb.
Joseph
J
Bejjani
D003116:Color; D005227:Fatty Acids / Q000032:analysis; D005504:Food Analysis; D007861:Lebanon; D008279:Magnetic Resonance Imaging; D009682:Magnetic Resonance Spectroscopy; D055442:Metabolome; D015999:Multivariate Analysis; D031658:Olea / Q000737:chemistry; D000069463:Olive Oil / Q000737:chemistry* / Q000145:classification*; D025341:Principal Component Analysis
D005227:Fatty Acids; D000069463:Olive Oil
(1)H NMR metabolomics; Authentication; Chemometrics; Fatty acid profile; Harvest date effect; Harvest year effect; Minor components; Olive oil