Use of Phenolic Profile and Fatty Acid Composition on Chemometric Discrimination of Turkish Virgin Olive Oils with Geographical Indication
Küçük Resim Yok
Tarih
2021
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
A geographical indication (GI) of virgin olive oil (VOO) certifies the origin and production methodology within a determinative quality aspect. On the other hand, from the consumer perspective, VOO’s with GI are expected to show a difference from other VOO’s, even though it is not an official obligation. In this study, samples from seven different Turkish VOO’s with GI were evaluated and possible discrimination among them was determined and justified using principal component analysis (PCA). Results revealed that saturated fatty acid (SAFA) content was a key factor for Nizip samples to discriminate from VOO’s with GI. Samples of Southern Agean (Güney Ege) and Ayvalık had the highest amount of secoiridoids content. When phenolic profile was considered alone, Mut and Nizip samples were clearly separated while groupings among other samples were somehow overlapped. PCA using fatty acid composition revealed that Nizip and Güney Ege samples were located on different sides of the score plot. Regional distances among sample sets greatly affected the discrimination of the PCA plot when their fatty acid composition was involved.
Açıklama
Anahtar Kelimeler
Virgin olive oil, Geographical indication, Phenolic compounds, Fatty acid composition, Principal component analysis, Chemometric Zeytinyağı, Coğrafi işaret, Fenolik profili, Yağ asidi kompozisyonu, Temel bileşen analizi, Kemometri
Kaynak
Akademik Gıda
WoS Q Değeri
Scopus Q Değeri
Cilt
19
Sayı
2
