Olive oil identity determined by a methodological and statistical procedure based on evaluating the glyceridic fraction

Gambacorta, Giuseppe; Storelli, M.; Liuzzi, V. A.; LA NOTTE, E.

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n this paper a quick method is proposed that enables the identity of imported olive oils and the corresponding exported ones to be determined by applying a methodological and statistical procedure on the glyceride fraction. Fourteen batches were studied, and each batch was made up of the imported oil, used as a reference, and the corresponding exported oils. A statistical "Multitest" program, based on Analysis of Variance, was used on the fatty acid fraction as a screening test, and on the triglyceride fraction as a confirmatory test, to assess the identity of these oils. Using the Multitest program, 12% of the samples tested were detected as having been partially or totally substituted with other oil. The results obtained confirm the reliability of the method proposed to determine the identity of olive oil samples.

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Titolo:	Olive oil identity determined by a methodological and statistical procedure based on evaluating the glyceridic fraction
Autori:	GAMBACORTA, Giuseppe M. STORELLI V. A. LIUZZI E. LA NOTTE mostra contributor esterni nascondi contributor esterni
Data di pubblicazione:	2002
Rivista:	ITALIAN JOURNAL OF FOOD SCIENCE
Citazione:	Olive oil identity determined by a methodological and statistical procedure based on evaluating the glyceridic fraction / GAMBACORTA G; M. STORELLI; V.A. LIUZZI; E. LA NOTTE. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - 14:1(2002), pp. 59-64.
Abstract:	n this paper a quick method is proposed that enables the identity of imported olive oils and the corresponding exported ones to be determined by applying a methodological and statistical procedure on the glyceride fraction. Fourteen batches were studied, and each batch was made up of the imported oil, used as a reference, and the corresponding exported oils. A statistical "Multitest" program, based on Analysis of Variance, was used on the fatty acid fraction as a screening test, and on the triglyceride fraction as a confirmatory test, to assess the identity of these oils. Using the Multitest program, 12% of the samples tested were detected as having been partially or totally substituted with other oil. The results obtained confirm the reliability of the method proposed to determine the identity of olive oil samples.
Handle:	http://hdl.handle.net/11586/1992
Appare nelle tipologie:	1.1 Articolo in rivista

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