Determination of the cultivar and aging of Sicilian olive oils using HPLC-MS and linear discriminant analysis

6533b86ffe1ef96bd12ccb4a

RESEARCH PRODUCT

Determination of the cultivar and aging of Sicilian olive oils using HPLC-MS and linear discriminant analysis

Károly Vékey David Bongiorno Giuseppe Avellone Sergio Indelicato Serena Indelicato Pasquale Agozzino Leopoldo Ceraulo

subject

Time Factors Settore CHIM/10 - Chimica Degli Alimenti LDA Atmospheric-pressure chemical ionization Mass Spectrometry Glycerides Chemometrics chemistry.chemical_compound Liquid chromatography–mass spectrometry Plant Oils Settore CHIM/01 - Chimica Analitica Sample preparation Cultivar Derivatization Olive Oil Sicily Chromatography High Pressure Liquid Spectroscopy Chemical ionization Chromatography aging Discriminant Analysis HPLC/MS Vegetable oil chemistry olive oil; HPLC/MS; LDA; cultivar; aging Food Analysis cultivar

description

A large number of certified samples (84) of Sicilian olive oils arising from the eight cultivars most represented in Sicily (Biancolilla, Cerasuola, Moresca, Nocellara del Belice, Nocellara Etnea, Oglialora Messinese, Brandofino and Tonda Iblea) have been collected and analyzed by HPLC/MS using an atmospheric pressure chemical ionization (APCI) source. The sample preparation is very simple; in fact, the oil samples are diluted without any chemical derivatization. A following statistical data treatment by general discriminant analysis (GDA) allows the determination of the olive oil cultivar. Furthermore, changes in the composition of glyceridic components of the olive oils lead to easy discrimination between fresh oils and 1-year-old samples.

year	journal	country	edition	language
2010-09-05	Journal of Mass Spectrometry

https://doi.org/10.1002/jms.1791

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