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Fatty acids profile contribution for the discrimination of olive oil production year

dc.contributor.authorRodrigues, Nuno
dc.contributor.authorCasal, Susana
dc.contributor.authorPeres, António M.
dc.contributor.authorPereira, J.A.
dc.date.accessioned2018-02-26T15:34:35Z
dc.date.available2018-02-26T15:34:35Z
dc.date.issued2017
dc.description.abstractOlive 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).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationRodrigues, 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 978-972-745-234-7pt_PT
dc.identifier.isbn978-972-745-234-7
dc.identifier.urihttp://hdl.handle.net/10198/16006
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titleFatty acids profile contribution for the discrimination of olive oil production yearpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.fundingStream5876
person.familyNameRodrigues
person.familyNamePeres
person.familyNamePereira
person.givenNameNuno
person.givenNameAntónio M.
person.givenNameJosé Alberto
person.identifier107333
person.identifier.ciencia-idF41D-B424-5F78
person.identifier.ciencia-idCF16-5443-F420
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.orcid0000-0002-9305-0976
person.identifier.orcid0000-0001-6595-9165
person.identifier.orcid0000-0002-2260-0600
person.identifier.ridI-8470-2012
person.identifier.ridL-6798-2014
person.identifier.scopus-author-id55258560600
person.identifier.scopus-author-id7102331969
person.identifier.scopus-author-id57204366348
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.embargofctThis work was also financially supported by Project POCI-01-0145-FEOER-006984-Associate Laboratory LSRE-LCM and U/0/AGR/00690/2013-CIMO funded by FEDER - Fundo Europeu de Desenvolvimento Regional through COMPETE2020-Programa Operacional Competitividade e lnternacionalização (POCI) - and by national funds through FCT- Fundação para a Ciência e a Tecnologia, Portugal.pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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relation.isAuthorOfPublication7d93be47-8dc4-4413-9304-5b978773d3bb
relation.isAuthorOfPublication7932162e-a2da-4913-b00d-17babbe51857
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