Evaluation of Lipid Composition and Nutritional Quality of Olive Oil Varieties Using ESI-MS, GC-FID and Chemometrics Techniques
Alisson Figueiredo,
Michele Silva,
Jessica Pizzo
et al.
Abstract:Olive oil is a highly demanded product renowned for its unique taste and diverse nutrient content, primarily composed of lipids. This study aimed to comprehensively analyze the lipid profiles of four olive varieties (Arbequina, Arbosana, Koroneiki, and Frantoio) and their corresponding commercial olive oils using advanced analytical techniques, namely electrospray ionization mass spectrometry and gas chromatography with flame ionization detector, combined with principal component analysis. The nutritional qual… Show more
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