Evaluation of Italian extra virgin olive oils based on the phenolic compounds composition using multivariate statistical methods

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F20%3A39916371" target="_blank" >RIV/00216275:25310/20:39916371 - isvavai.cz</a>

Výsledek na webu

<a href="http://10.1007/s00217-020-03484-1" target="_blank" >http://10.1007/s00217-020-03484-1</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s00217-020-03484-1" target="_blank" >10.1007/s00217-020-03484-1</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Evaluation of Italian extra virgin olive oils based on the phenolic compounds composition using multivariate statistical methods

Popis výsledku v původním jazyce

The content of 40 phenolic compounds was determined in 68 samples of extra virgin olive oils (EVOOs) coming from 9 Italian regions using high-performance liquid chromatography coupled to diode array detector and mass spectrometry. Oleuropein isomers (M = 540 g/mol) and derivatives (M = 378 g/mol) together with ligstroside aglycone isomers (M = 362 g/mol) and derivatives (M = 394 g/mol) were the major EVOOs compounds (median of 44-228 mg/kg). On the other hand, verbascoside isomers (M = 624 g/mol) and apigenin (M = 270 g/mol) were the minor compounds (median &lt; 2 mg/kg). Different techniques of multivariate data analysis were applied to find important parameters for discrimination of EVOOs. Principal component analysis and factor analysis distributed the samples into two groups according to the total amount of phenols and quantity of elenolic acid giving information about ripeness of olives. Linear discriminant analysis successfully classified the samples according to their geographical origin into three groups (Northern Italy, Southern Italy, and Sicily).

Název v anglickém jazyce

Evaluation of Italian extra virgin olive oils based on the phenolic compounds composition using multivariate statistical methods

Popis výsledku anglicky

The content of 40 phenolic compounds was determined in 68 samples of extra virgin olive oils (EVOOs) coming from 9 Italian regions using high-performance liquid chromatography coupled to diode array detector and mass spectrometry. Oleuropein isomers (M = 540 g/mol) and derivatives (M = 378 g/mol) together with ligstroside aglycone isomers (M = 362 g/mol) and derivatives (M = 394 g/mol) were the major EVOOs compounds (median of 44-228 mg/kg). On the other hand, verbascoside isomers (M = 624 g/mol) and apigenin (M = 270 g/mol) were the minor compounds (median &lt; 2 mg/kg). Different techniques of multivariate data analysis were applied to find important parameters for discrimination of EVOOs. Principal component analysis and factor analysis distributed the samples into two groups according to the total amount of phenols and quantity of elenolic acid giving information about ripeness of olives. Linear discriminant analysis successfully classified the samples according to their geographical origin into three groups (Northern Italy, Southern Italy, and Sicily).

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10406 - Analytical chemistry

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2020

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

European Food Research and Technology

ISSN

1438-2377

e-ISSN

—

Svazek periodika

246

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

9

Strana od-do

1241-1249

Kód UT WoS článku

000530285300010

EID výsledku v databázi Scopus

2-s2.0-85083373623