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Detection and Identification of extra virgin olive oil adulteration by GC-MS combined with chemometrics

2013Journal article Restricted access
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dc.contributor.authorYang, Yang
dc.contributor.authorFerro, Miguel Duarte
dc.contributor.authorCavaco, Isabel Maria Palma Antunes
dc.contributor.authorLiang, Yizeng
dc.date.accessioned2013-12-18T11:38:04Z
dc.date.available2013-12-18T11:38:04Z
dc.date.issued2013
dc.date.updated2013-12-17T19:45:43Z
dc.description.abstractIn this study, an analytical method for the detection and identification of extra virgin olive oil adulteration with four types of oils (corn, peanut, rapeseed, and sunflower oils) was proposed. The variables under evaluation included 22 fatty acids and 6 other significant parameters (the ratio of linoleic/linolenic acid, oleic/linoleic acid, total saturated fatty acids (SFAs), polyunsaturated fatty acids (PUFAs), monounsaturated fatty acids (MUFAs), MUFAs/PUFAs). Univariate analyses followed by multivariate analyses were applied to the adulteration investigation. As a result, the univariate analyses demonstrated that higher contents of eicosanoic acid, docosanoic acid, tetracosanoic acid, and SFAs were the peculiarities of peanut adulteration and higher levels of linolenic acid, 11-eicosenoic acid, erucic acid, and nervonic acid the characteristics of rapeseed adulteration. Then, PLSLDA made the detection of adulteration effective with a 1% detection limit and 90% prediction ability; a Monte Carlo tree identified the type of adulteration with 85% prediction ability.por
dc.identifier.citationYang, Yang; Ferro, Miguel Duarte; Cavaco, Isabel; Liang, Yizeng. Detection and Identification of Extra Virgin Olive Oil Adulteration by GC-MS Combined with Chemometrics, Journal of Agricultural and Food Chemistry, 61, 15, 3693-3702, 2013.por
dc.identifier.doihttp://dx.doi.org/10.1021/jf4000538
dc.identifier.issn0021-8561
dc.identifier.otherAUT: ICA01373;
dc.identifier.urihttp://hdl.handle.net/10400.1/3265
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherAmerican Chemical Societypor
dc.subjectOlive oilpor
dc.subjectAdulterationpor
dc.subjectUnivariate analysispor
dc.subjectMultivariate analysispor
dc.subjectPLS-LDApor
dc.subjectMonte Carlo treepor
dc.titleDetection and Identification of extra virgin olive oil adulteration by GC-MS combined with chemometricspor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage3702por
oaire.citation.issue15por
oaire.citation.startPage3693por
oaire.citation.titleJournal of Agricultural and Food Chemistrypor
oaire.citation.volume61por
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor

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