10.1016/j.foodchem.2009.03.086

Sterols, fatty alcohol and triterpenic alcohol changes during ripe table olive processing

Abstract

The aim of the work was to study the effects of processing on the unsaponifiable matter, sterols and fatty and triterpenic alcohol in ripe olive fat (Manzanilla and Hojiblanca cultivars) and to disclose the most influential factors using GLM, PCA and DA. There were significant effects of cultivars or ps on unsaponifiable matter, β-sitosterol, Δ5-avenasterol, total sterols, 1-docosanol, 1-tetracosanol (ps), erythrodiol and percentage erythrodiol + uvaol. The values of most of these parameters were within the limits established by the EU Directives for olive and pomace oils but classification of the respective oils was not conclusive. Predictive discriminant analysis using these variables permitted 100% success in the classification according to cultivars and ps (68% in the case of cross validation). Results revealed that some influential steps should be re-designed, particularly the storage phase, in order to minimise changes in the studied fat components during ripe olive processing.This work was supported by the Spanish Government (AGL-2003–00779 and AGL-2006–03540/ALI, partially financed by European regional development funds, ERDF), and Junta de Andalucía (through financial support to group AGR-125).Peer reviewe

Similar works

Full text

thumbnail-image
oai:digital.csic.es:10261/55350Last time updated on 5/25/2016

This paper was published in Digital.CSIC.

Having an issue?

Is data on this page outdated, violates copyrights or anything else? Report the problem now and we will take corresponding actions after reviewing your request.