Chemometric discrimination of Turkish olive oils by variety and region using PCA and comparison of classification viability of SIMCA and PLS-DA

Özdikicierler, Onur

doi:10.1007/s00217-020-03614-9

Cited by 4 publications

(3 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Maléchaux et al [31] described similar satisfactory classification performances for discriminating monovarietal olive oils produced from six French cultivars grown over three harvest years (2016, 2017, and 2018), using PLS-DA based on near-infrared and mid-infrared spectroscopic data used alone or combined. More recently, Özdikicierler [32] also reported the successful discrimination of oils obtained from eight olive cultivars from four different regions of Turkey using PLS-DA based on fatty acid and sterol composition.…”

Section: Monovarietal Oils Discrimination Based On the Quality-chemical Profilesmentioning

confidence: 99%

Olive oil characteristics of eleven cultivars produced in a high-density grove in Valladolid province (Spain)

Rodrigues

Casal

Pinho

et al. 2021

Eur Food Res Technol

View full text Add to dashboard Cite

The olive oil composition of eleven cultivars (cvs. Arbequina, Arbosana, Arroniz, Cornicabra, Frantoio, Hojiblanca, Manzanilla, Picual, Picudo, Redondilla and Royuela) cultivated in a high-density olive grove located in a non-traditional producing region (Valladolid, Spain) was studied during four consecutive crop seasons. The results showed that the 122 monovarietal olive oils studied could be classified as extra virgin oils, according to the quality parameters. Furthermore, the olive cultivar had a marked effect on the chemical composition and antioxidant activity. In general, olive oils from cvs. Picual and Cornicabra showed the highest total phenolic contents, oxidative stability, and tocopherols contents, whereas the worst results for oxidative stability were observed for cv. Redondilla olive oils, probably associated to the lowest contents of phenolics and tocopherols and the highest amounts of polyunsaturated fatty acids. Finally, it was found that, despite the different crop years evaluated, the quality-chemical profiles could be used to successfully discriminate the monovarietal oils under study (linear discriminant analysis sensitivities: 92 ± 5% for the repeated K-fold cross-validation), using the data of 15 non-redundant variables identified by the simulated annealing variable selection algorithm.

show abstract

Section: Monovarietal Oils Discrimination Based On the Quality-chemical Profilesmentioning

confidence: 99%

Olive oil characteristics of eleven cultivars produced in a high-density grove in Valladolid province (Spain)

Rodrigues

Casal

Pinho

et al. 2021

Eur Food Res Technol

View full text Add to dashboard Cite

show abstract

“…Previous research on distinguishing VOOs from closely situated regions concluded that utilizing fatty acid composition data with chemometric techniques did not lead to practical separation. In a previous study, the weak grouping of VOO samples in the PCA score plot was observed when employing fatty acid composition data for the Mediterranean and southeastern regions, which are geographically close [ 39 ]. In a similar context, Kritioti et al [ 40 ] emphasized that relying solely on fatty acid composition did not offer sufficient information for a hierarchical cluster analysis in classifying VOOs from the southern region of Cyprus, given the relatively small total area.…”

Section: Resultsmentioning

confidence: 99%

“…Notably, ∆-5-avenasterol is recognized as an antioxidant and anti-polymerization agent in frying oils [49,50]. Mediterranean and southeastern regions, which are geographically close [39]. In a similar context, Kritioti et al [40] emphasized that relying solely on fatty acid composition did not offer sufficient information for a hierarchical cluster analysis in classifying VOOs from the southern region of Cyprus, given the relatively small total area.…”

Section: Sterol Compositionmentioning

confidence: 99%

Investigating the Quality and Purity Profiles of Olive Oils from Diverse Regions in Selçuk, İzmir

Akcan

2024

Molecules

View full text Add to dashboard Cite

The Selçuk district of Izmir is one of the most essential regions in terms of olive oil production. In this study, 60 olive oil samples were obtained from five different locations (ES: Eski Şirince Yolu, KK: Kınalı Köprü, AU: Abu Hayat Üst, AA: Abu Hayat Alt, and DB: Değirmen Boğazı) in the Selçuk region of Izmir during two (2019–2020 and 2020–2021) consecutive cropping seasons. Quality indices (free acidity, peroxide value, p-Anisidine value, TOTOX, and spectral absorption at 232 and 270 nm) and the fatty acid, phenolic, and sterol profiles of the samples were determined to analyze the changes in the composition of Selcuk olive oils according to their growing areas. When the quality criteria were analyzed, it was observed that KK had the lowest FFA (0.11% oleic acid, PV (6.66 meq O2/kg), p-ANV (11.95 mmol/kg), TOTOX (25.28), and K232 (1.99) values and K270 had the highest value. During the assessment of phenolic profiles, the ES group exhibited the highest concentration of the phenolic compound p-HPEA-EDA (oleocanthal), with a content of 93.58 mg/kg, equivalent to tyrosol. Upon analyzing the fatty acid and sterol composition, it was noted that AU displayed the highest concentration of oleic acid (71.98%) and β-sitosterol (87.65%). PCA analysis illustrated the distinct separation of the samples, revealing significant variations in both sterol and fatty acid methyl ester distributions among oils from different regions. Consequently, it was determined that VOOs originating from the Selçuk region exhibit distinct characteristics based on their geographical locations. Hence, this study holds great promise for the region to realize geographically labeled VOOs.

show abstract

Non-destructive determination of core-transition-outer wood of Pinus nigra combining FTIR spectroscopy and prediction models

Herrera

Hermoso

Labidi

et al. 2022

Microchemical Journal

View full text Add to dashboard Cite

Chemometric discrimination of Turkish olive oils by variety and region using PCA and comparison of classification viability of SIMCA and PLS-DA

Cited by 4 publications

References 30 publications

Olive oil characteristics of eleven cultivars produced in a high-density grove in Valladolid province (Spain)

Olive oil characteristics of eleven cultivars produced in a high-density grove in Valladolid province (Spain)

Investigating the Quality and Purity Profiles of Olive Oils from Diverse Regions in Selçuk, İzmir

Non-destructive determination of core-transition-outer wood of Pinus nigra combining FTIR spectroscopy and prediction models

Contact Info

Product

Resources

About