Differentiation of botanical and geographical origin of greek olive oil samples using instrumental analysis and chemometrics (Doctoral thesis)
Κοσμά, Ιωάννα Σ.
The aim of the present study was the differentiation and classification of Greek olive oil samples according to cultivar and geographical origin. A total of 247 of olive oil samples were collected during the periods 2012-2013 and 2013-2014, belonging to eleven Greek cultivars, i.e. Ladolias Kerkyras, Adramitiani, Kolovi, Hondrolia, Koutsourelia, Manaki, Athinolia and Koroneiki, while the characteristics of Elia Samothraki, Topiki Makris and Galano were studied for the first time. The Koroneiki cultivar, as the most widespread in Greece, was also studied in terms of geographical origin determination, as samples from four regions, including the two main olive-growing regions (Messinia, Heraklion of Crete, Laconia and Etoloakarnania), were collected for this purpose.In each sample, physicochemical parameters of quality [acidity, peroxide value, absorption coefficients] were determined initially mainly for classification purposes of samples. Color measurement with the HunterLab colorimeter, determination of total phenolic content, fatty acid and squalene content, triglyceride composition and semi-quantitative determination of volatile compounds was subsequently carried out. All the results were statistically treated using MANOVA-LDA and initially led to the grouping of the olive oil samples (groups A-Ladolia Kerkyras, Adramitiani, Galano, Elia Samothrakis, Koroneiki Messinias, Athinolia- and B-Topiki Makris, Kolovi, Manaki, Hontrolia, Koutsourelia- for the Botanical Differentiation and Group C for the Geographical Differentiation of the Koroneiki cultivar).For Group A the statistical treatment of the volatile compound data showed a correct classification rate of 89%, 93.7% based on fatty acids and 90.6%based on triglycerides. Similarly, for group B 81.1% was correctly classified based on volatile compounds, 90.8% based on fatty acids and 85.1%based on triglycerides. Finally, for group C the correct classification rate was 79.7% based on volatiles, 64.9% based on fatty acids and 62.2% based on triglycerides.In addition, it was observed that the combination of more than one analytical parameter significantly increased the rate of classification. The highest rates for groups A and B were achieved with the combination of fatty acids-color-squalene (97.6% and 97.3%, respectively) and for group C with the combination of color-volatile components (87.8%).Finally, the statistical treatment of combinations of analytical parameters which involved the volatile compounds, showed a greater aggregation of the samples in the respective cultivar-region categories.
|Institution and School/Department of submitter:||Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας|
|Keywords:||Βοτανική,Γεωγραφική διαφοροποίηση,Ελαιόλαδο,Ενόργανη ανάλυση,Χημειομετρία,Botanical,Geographical differentiation,Olive oil,Instrumental analysis,Chemometrics|
|Appears in Collections:||Διδακτορικές Διατριβές|
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|Δ.Δ. ΚΟΣΜΑ ΙΩΑΝΝΑ Σ. 2018.pdf||5.19 MB||Adobe PDF||View/Open Request a copy|
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