Fingerprinting of monovarietal olive oils from Argentina and Uruguay via stable isotope, fatty acid profile, and chemometric analyses

Détails

Ressource 1Télécharger: Spangenberg and Lantos_2024_EVOOs-AR-UY_FOCH_139194.pdf (2079.55 [Ko])
Etat: Public
Version: Final published version
Licence: CC BY 4.0
ID Serval
serval:BIB_8EA6A28EC6BA
Type
Article: article d'un périodique ou d'un magazine.
Collection
Publications
Institution
Titre
Fingerprinting of monovarietal olive oils from Argentina and Uruguay via stable isotope, fatty acid profile, and chemometric analyses
Périodique
Food Chemistry
Auteur⸱e⸱s
Spangenberg J. E., Lantos I.
ISSN
0308-8146
Statut éditorial
Publié
Date de publication
08/2024
Peer-reviewed
Oui
Volume
449
Pages
139194
Langue
anglais
Résumé
Tracing methods of non-European EVOOs commercialized worldwide are becoming crucial for effective authenticity controls. Limited analytical studies of these oils are available on a global scale, similar to those of European EVOOs. We report for the first time the fatty acid concentrations, bulk-oil 2H/1H, 13C/12C, and 18O/16O ratios and fatty acid 13C/12C ratios of 43 authentic monovarietal EVOOs from different geographical regions in Argentina and Uruguay. The samples were obtained from a wide range of latitudes and altitudes along an E–W profile, from lowlands near the Atlantic Ocean to the pre-Andean highlands near the Pacific Ocean. Principal component scores were used to cluster EVOOs into three groups— central-western Argentina, central Argentina, and Uruguay—based on nine stable isotope ratios and the oleic-linoleic acid concentration ratio. The bulk 2H/1H and 18O/16O values and 13C/12C of palmitoleic and linoleic acids provide good tools for differentiating these oils via linear discriminant analysis.
Mots-clé
Olive oil Traceability, IRMS, FAMEs, δ13C, δ2H and δ18O, Food Science, Analytical Chemistry
Pubmed
Open Access
Oui
Création de la notice
05/04/2024 10:46
Dernière modification de la notice
24/04/2024 6:58
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