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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Influence of Ripe Table Olive Processing on Oil Characteristics and Composition As Determined by Chemometrics
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Influence of Ripe Table Olive Processing on Oil Characteristics and Composition As Determined by Chemometrics

机译：化学计量学确定的熟食橄榄加工对油的特性和组成的影响

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摘要

The changes in ripe olive fat produced by processing were studied according to cultivars using the general linear model, principal component analysis (PCA), predictive discriminant analysis (DA), and hierarchical clustering. Acidity, peroxide value, K_(270), and AK increased during storage. Acidity also increased after sterilization, whereas K_(270) decreased after darkening;K_(232) showed a progressive decrease during processing. Fatty acids (except C17:0, C18:0, and C24:0), triacylglycerols (except PLLn, OOLn+PoOL, PLL+PoPoO, SOO, and POS+SLS), polar compounds, diacylglycerol, and monoacylglycerols also suffered statistically significant changes during processing. A PCA discriminated between cultivars and, within the same cultivar, among the raw materials from the rest of the treatments. Using fatty acid and triacylglycerol compositions, predictive DA discriminated between cultivars (100% correct), but high discriminant capacity among processing steps (95% correct assignation and 87% in cross-validation) was achieved only with fatty acids. A hierarchical clustering analysis successfully grouped cultivars and processing steps according to overall olive oil composition and quality.
机译：使用常规线性模型，主成分分析（PCA），预测判别分析（DA）和层次聚类，根据品种研究了加工产生的成熟橄榄脂肪的变化。储存期间，酸度，过氧化物值，K_（270）和AK增加。灭菌后酸度也增加，而变黑后K_（270）降低;加工期间K_（232）逐渐降低。脂肪酸（C17：0，C18：0和C24：0除外），三酰基甘油（PLLn，OOLn + PoOL，PLL + PoPoO，SOO和POS + SLS除外），极性化合物，二酰基甘油和单酰基甘油也具有统计学意义在处理过程中发生变化。 PCA在其他处理的原材料中区分了品种，并且在同一品种中。使用脂肪酸和三酰基甘油组合物，可以区分不同品种的预测DA（100％正确），但是仅使用脂肪酸才能实现加工步骤之间的高判别能力（95％正确分配和87％交叉验证）。层次聚类分析成功地根据橄榄油的总体成分和质量对栽培品种和加工步骤进行了分组。

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