Fatty acids profile contribution for the discrimination of olive oil production year
Artigo de ConferênciaPoster de Conferência
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resumo
Olive oil is a highly appreciated food product mainly due to its nutritional and healthy properties. Olive oils (cv. Arbequina) produced during 4 consecutive crop years were evaluated regarding some quality attributes, fatty acids (GC-FID), and tocopherol (HPLC-FLD) compositions, total phenols contents (FolinCiocalteu) and radical scavenging activities (DPPH and ABTS). The results showed that, based on all parameters it was possible to split the olive oil according to the production year, using Principal Component Analysis (PCA).
