Quality parameters and fatty acid and triacylglycerol profiles of directly brined table olive fat throughout processing and shelf life

López‐López, Antonio; Cortés-Delgado, Amparo; Garrido‐Fernández, Antonio

doi:10.1016/j.foodchem.2022.133079

Cited by 3 publications

(2 citation statements)

References 25 publications

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“…Principal Component Analysis (PCA) applied to Gordal table olive FA compositions expressed as percentages led to slightly different results than using ilr coordinates [ 8 ]. The biplot of the FAs of Aloreña de Málaga based on ilr coordinates produced clearer segregation between fresh and fresh green packaged olives with respect to stored and packaged products [ 38 ]. These results, however, deserve attention since the ilr coordinates reproduce the original structure of the initial data [ 6 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of Spanish-Style Table Olive Processing on Fatty Acid Profile: A Compositional Data Analysis (CoDA) Approach

Garrido‐Fernández

Cortés-Delgado

López‐López

2022

Foods

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This manuscript considers that the composition of Manzanilla and Hojiblanca fats are compositional data (CoDa). Thus, the work applies CoDa analysis (CoDA) to investigate the effect of processing and packaging on the fatty acid profiles of these cultivars. To this aim, the values of the fat components in percentages were successively subjected to exploratory CoDA tools and, later, transformed into ilr (isometric log-ratio) coordinates in the Euclidean space, where they were subjected to the standard multivariate techniques. The results from the first approach (bar plots of geometric means, tetrahedral plots, compositional biplots, and balance dendrograms) showed that the effect of processing was limited while most of the variability among the fatty acid (FA) profiles was due to cultivars. The application of the standard multivariate methods (i.e., Canonical variates, Linear Discriminant Analysis (LDA), ANOVA/MANOVA with bootstrapping and n = 1000, and nested General Linear Model (GLM)) to the ilr coordinates transformed data, following Ward’s clustering or descending order of variances criteria, showed similar effects to the exploratory analysis but also showed that Hojiblanca was more sensitive to fat modifications than Manzanilla. On the contrary, associating GLM changes in ilr with fatty acids was not straightforward because of the complex deduction of some coordinates. Therefore, according to the CoDA, table olive fatty acid profiles are scarcely affected by Spanish-style processing compared with the differences between cultivars. This work has demonstrated that CoDA could be successfully applied to study the fatty acid profiles of olive fat and olive oils and may represent a model for the statistical analysis of other fats, with the advantage of applying appropriate statistical techniques and preventing misinterpretations.

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Section: Resultsmentioning

confidence: 99%

Effect of Spanish-Style Table Olive Processing on Fatty Acid Profile: A Compositional Data Analysis (CoDA) Approach

Garrido‐Fernández

Cortés-Delgado

López‐López

2022

Foods

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“…Our research has made improvements in the following areas based on previous research: (1) currently, research on vegetable oils and animal fats mainly focuses on food safety, such as shelf life, [17][18][19] quality test, [20][21][22] and adulteration identication. 23 According to published literature, research on the dynamic monitoring of aging of vegetable oils and animal fats on carriers is particularly limited.…”

Section: Introductionmentioning

confidence: 99%

Analysis of the lipidomic profile of vegetable oils and animal fats and changes during aging by UPLC-Q-exactive orbitrap mass spectrometry

Liu,

Zhu

et al. 2024

Anal. Methods

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Physicochemical and microbiological assessment of commercial dehydrated black olives

García‐Serrano

Brenes-Álvarez²,

Romero³

et al. 2023

Food Control

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Quality parameters and fatty acid and triacylglycerol profiles of directly brined table olive fat throughout processing and shelf life

Cited by 3 publications

References 25 publications

Effect of Spanish-Style Table Olive Processing on Fatty Acid Profile: A Compositional Data Analysis (CoDA) Approach

Effect of Spanish-Style Table Olive Processing on Fatty Acid Profile: A Compositional Data Analysis (CoDA) Approach

Analysis of the lipidomic profile of vegetable oils and animal fats and changes during aging by UPLC-Q-exactive orbitrap mass spectrometry

Physicochemical and microbiological assessment of commercial dehydrated black olives

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