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Resumo(s)
Olive oil is a highly appreciated food product mainly due to its nutritional and healthy properties. Olive oils
(cv. Arbequina) produced during 4 consecutive crop years were evaluated regarding some quality
attributes, fatty acids (GC-FID), and tocopherol (HPLC-FLD) compositions, total phenols contents (FolinCiocalteu)
and radical scavenging activities (DPPH and ABTS). The results showed that, based on all
parameters it was possible to split the olive oil according to the production year, using Principal
Component Analysis (PCA). Also, Linear Discriminant Analysis (LOA) together with the simulated
annealing (SA) variable selection meta-heuristic algorithm showed that the contents of C16:0, C16:1,
C17:0, C18: 1, C18:2, C18:3, C20:0, C20: 1, SFA and PUFA allowed discriminating the olive oil according
to the production year (Figure 2), pointing out that fatty acids composition was greatly affected by the
production year. Indeed, a predictive overall mean sensitivity of 99.6% was achieved using a repeated Kfold
cross-validation procedure (4 folds x 10 repeats).
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Citação
Rodrigues, Nuno; Casal, Susana; Peres, António M.; Pereira, J.A. (2017). Fatty acids profile contribution for the discrimination of olive oil production year. In Peres, António M.; Barros, Lillian; Dias, L.G.; Ferreira, Isabel C.F.R. (Eds) - 10º Encontro Nacional de Cromatografia: livro de resumos. Bragança: Instituto Politécnico. ISBN 978-972-745-234-7