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  5. Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ
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Please use this identifier to cite or link to this item: https://olympias.lib.uoi.gr/jspui/handle/123456789/10042
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dc.contributor.authorLongobardi, F.en
dc.contributor.authorVentrella, A.en
dc.contributor.authorCasiello, G.en
dc.contributor.authorSacco, D.en
dc.contributor.authorTasioula-Margari, M.en
dc.contributor.authorKiritsakis, A. K.en
dc.contributor.authorKontominas, M. G.en
dc.date.accessioned2015-11-24T16:53:36Z-
dc.date.available2015-11-24T16:53:36Z-
dc.identifier.issn0308-8146-
dc.identifier.urihttps://olympias.lib.uoi.gr/jspui/handle/123456789/10042-
dc.rightsDefault Licence-
dc.subjectvirgin olive oilen
dc.subjectoil quality parametersen
dc.subjectpurity parametersen
dc.subjectmultivariate statistical analysisen
dc.subjectgeographical originen
dc.subjectfatty-acid-compositionen
dc.subjectpattern-recognitionen
dc.subjectclassificationen
dc.subjectauthenticationen
dc.subjectchemometricsen
dc.subjecttriglycerideen
dc.subjectcomponentsen
dc.subjectcultivarsen
dc.titleCharacterisation of the geographical origin of Western Greek virgin olive oils based on instrumental and multivariate statistical analysisen
heal.typejournalArticle-
heal.type.enJournal articleen
heal.type.elΆρθρο Περιοδικούel
heal.identifier.primaryDOI 10.1016/j.foodchem.2011.09.130-
heal.identifier.secondary<Go to ISI>://000301826400024-
heal.identifier.secondaryhttp://ac.els-cdn.com/S0308814611014075/1-s2.0-S0308814611014075-main.pdf?_tid=dbd274ee-406e-11e3-a4ab-00000aacb362&acdnat=1383033243_c9a2d8e3579158fb86dbd1fa887a8b3b-
heal.languageen-
heal.accesscampus-
heal.recordProviderΠανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείαςel
heal.publicationDate2012-
heal.abstractIn this work, measurements of free acidity, peroxide content, spectrophotometric parameters, chlorophyll content, phenol, sterol, fatty acid and triacylglycerol composition, were carried out on samples of virgin olive oils (VOOs) coming from four different Greek Ionian islands, i.e. Zakynthos, Kefalonia, Lefkada and Kerkyra. An analysis of variance (ANOVA) highlighted statistically significant differences (p < 0.01) in the values of 26 analytical parameters amongst the VOOs produced in the four different geographical regions but a post-hoc test showed that no variable was able to distinguish all four origins. Analogously, a Principal Component Analysis (PCA) showed a modest grouping of VOOs according to geographical origin except for Kerkyra samples which were more distinct from others. Applying discriminant function analysis (DFA) a good separation of the four geographical groups was achieved with classification and prediction abilities equal to 97.7% and 95.3%, respectively. Moreover, the analysis of the standardised coefficients showed that the fatty acids and triacylglycerols were the most discriminant variables. This last outcome was confirmed by comparison of the prediction performances obtained applying DFA on four subdatasets containing fatty acids (69.8%), triacylglycerols (76.7%), sterols (62.8%), and remaining parameters (65.1%) together, respectively. As the results showed, the multidisciplinary approach that combines different types of analytical determinations improved the discrimination of geographical origin for Greek virgin olive oils. (C) 2012 Published by Elsevier Ltd.en
heal.publisherElsevieren
heal.journalNameFood Chemistryen
heal.journalTypepeer reviewed-
heal.fullTextAvailabilityTRUE-
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