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Identification of the geographical origin of Spanish beech nuts, Fagus sylvatica L., using a chemometric supervised approach

2024Conference poster Open access
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datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.sdg03:Saúde de Qualidade
dc.contributor.authorLamas, Sandra
dc.contributor.authorRodrigues, Nuno
dc.contributor.authorHerrero, Baudilio
dc.contributor.authorCasal, Susana
dc.contributor.authorCruz, Rebeca
dc.contributor.authorPereira, José Alberto
dc.contributor.authorPeres, António M.
dc.date.accessioned2025-10-14T10:25:19Z
dc.date.available2025-10-14T10:25:19Z
dc.date.issued2024
dc.description.abstractIn general, dry nuts, such as hazelnuts, almonds. chestnuts and walnuts, composition has been investigated and are well characterized. Nevertheless, other less unknown nuts, such as beech nuts have little information. Beech nuts proceed from the Fagus sylvatica L. tree, which is prevalent in central and southem Europe, and is commonly used for oil extraction. A study carried out by Obranovic et al. found that the chemical composition of beech nut oit varies significantly depending on the geographical origin. Siger et al. characterized the oit obtained from beech nut seeds, highlighting its high content in linoleic acid. However, scientific data regarding the physicochemical properties and composiHon of beech nuts are scarce. In this context. this work evaluated whether there are differences in terms of the physicochemical data and composition of the beech nut between regions, by applying a chemometric procedure.por
dc.identifier.citationLamas, Sandra; Rodrigues, Nuno; Herrero, Baudilio; Cruz, Rebeca; Pereira, José Alberto; Peres, António M. (2024). Identification of the geographical origin of Spanish beech nuts, Fagus sylvatica L., using a chemometric supervised approach. In XVII Encontro Nacional Química dos Alimentos. Vila Real
dc.identifier.urihttp://hdl.handle.net/10198/34823
dc.language.isoeng
dc.peerreviewedyes
dc.publisherUniversidade de Trás-os-Montes e Alto Douro
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectHazelnuts
dc.subjectAlmonds
dc.subjectChestnuts
dc.subjectWalnuts
dc.titleIdentification of the geographical origin of Spanish beech nuts, Fagus sylvatica L., using a chemometric supervised approacheng
dc.typeconference poster
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.citation.conferenceDate2024
oaire.citation.conferencePlaceVila Real
oaire.citation.titleXVII Encontro Nacional Química dos Alimentos
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameLamas
person.familyNameRodrigues
person.familyNamePereira
person.familyNamePeres
person.givenNameSandra
person.givenNameNuno
person.givenNameJosé Alberto
person.givenNameAntónio M.
person.identifier107333
person.identifier.ciencia-id311F-FE90-417F
person.identifier.ciencia-idF41D-B424-5F78
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-idCF16-5443-F420
person.identifier.orcid0000-0002-4334-1636
person.identifier.orcid0000-0002-9305-0976
person.identifier.orcid0000-0002-2260-0600
person.identifier.orcid0000-0001-6595-9165
person.identifier.ridL-6798-2014
person.identifier.ridI-8470-2012
person.identifier.scopus-author-id57225883755
person.identifier.scopus-author-id55258560600
person.identifier.scopus-author-id57204366348
person.identifier.scopus-author-id7102331969
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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