Impact of Processing and Extraction on the Minor Components of Green Spanish-Style Gordal Table Olive Fat, as Assessed by Innovative Approaches

20 Páginas.-- 3 Tablas.-- 8 Figuras

Detalles Bibliográficos
Autores: López-López, Antonio, Cortés Delgado, Amparo, Garrido Fernández, A.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2020
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/227797
Acceso en línea:http://hdl.handle.net/10261/227797
Access Level:acceso abierto
Palabra clave:Green Spanish-style
Gordal table olives
Processing
Fat minor components
Chemometrics
Compositional data analysis
Multiple factor analysis
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spelling Impact of Processing and Extraction on the Minor Components of Green Spanish-Style Gordal Table Olive Fat, as Assessed by Innovative ApproachesLópez-López, AntonioCortés Delgado, AmparoGarrido Fernández, A.Green Spanish-styleGordal table olivesProcessingFat minor componentsChemometricsCompositional data analysisMultiple factor analysis20 Páginas.-- 3 Tablas.-- 8 FigurasThis work aims to study the effect of the green Spanish-style table olive processing and extraction method of fat on its minor components. For this purpose, it uses standard multivariate analysis (developed for Euclidean space), Compositional Data (CoDa) analysis (for data in the simplex) and Multiple Factor analysis (MFA). Overall, processing had a scarce effect on most of the minor components except ethyl and methyl esters and diacylglycerols, which markedly increased during fermentation; however, these compounds in table olive do not have the negative connotations that those in olive oil do since they are normal metabolites from the yeast microflora habitually present during the process. The work also showed that the quantification of minor components in table olive fat was an extraction-dependent method since Soxhlet increased the concentrations of fatty alcohols, triterpene dialcohols, sterols, waxes and polar compounds. Regarding statistical methods, CoDa analysis strategies were successfully applied to produce more appropriate clustering and Principal Component Analysis (PCA) segregation than standard tools. Moreover, MFA allowed for study of the components individually and by groups; the relationships among groups led to the most appropriate clustering and PCA segregation of samples and revealed the effect of the chemical groups’ evolution on the similarity/dissimilarity between samples. Therefore, MFA was the statistical analysis that led to the most information on the effect of processing and extraction methods. Its combination with appropriate CoDa logratios could be an exciting challenge.This work was funded in part by the Ministry of Economy and Competitiveness from the Spanish government through projects AGL2009-07436/ALI and AGL2010-15494/ALI, partially financed by European regional development funds (ERDF) and Junta de Andalucía through financial assistance to group AGR-125.Peer reviewedMultidisciplinary Digital Publishing InstituteMinisterio de Economía y Competitividad (España)Junta de AndalucíaLópez-López, Antonio [0000-0002-1938-9410]Cortés Delgado, Amparo [0000-0002-3277-1294]Garrido Fernández, A. [0000-0001-8045-5838]Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202120212020info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/227797reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2009-07436info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2010-15494http://dx.doi.org/10.3390/foods9121907Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2277972026-05-22T06:33:51Z
dc.title.none.fl_str_mv Impact of Processing and Extraction on the Minor Components of Green Spanish-Style Gordal Table Olive Fat, as Assessed by Innovative Approaches
title Impact of Processing and Extraction on the Minor Components of Green Spanish-Style Gordal Table Olive Fat, as Assessed by Innovative Approaches
spellingShingle Impact of Processing and Extraction on the Minor Components of Green Spanish-Style Gordal Table Olive Fat, as Assessed by Innovative Approaches
López-López, Antonio
Green Spanish-style
Gordal table olives
Processing
Fat minor components
Chemometrics
Compositional data analysis
Multiple factor analysis
title_short Impact of Processing and Extraction on the Minor Components of Green Spanish-Style Gordal Table Olive Fat, as Assessed by Innovative Approaches
title_full Impact of Processing and Extraction on the Minor Components of Green Spanish-Style Gordal Table Olive Fat, as Assessed by Innovative Approaches
title_fullStr Impact of Processing and Extraction on the Minor Components of Green Spanish-Style Gordal Table Olive Fat, as Assessed by Innovative Approaches
title_full_unstemmed Impact of Processing and Extraction on the Minor Components of Green Spanish-Style Gordal Table Olive Fat, as Assessed by Innovative Approaches
title_sort Impact of Processing and Extraction on the Minor Components of Green Spanish-Style Gordal Table Olive Fat, as Assessed by Innovative Approaches
dc.creator.none.fl_str_mv López-López, Antonio
Cortés Delgado, Amparo
Garrido Fernández, A.
author López-López, Antonio
author_facet López-López, Antonio
Cortés Delgado, Amparo
Garrido Fernández, A.
author_role author
author2 Cortés Delgado, Amparo
Garrido Fernández, A.
author2_role author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
Junta de Andalucía
López-López, Antonio [0000-0002-1938-9410]
Cortés Delgado, Amparo [0000-0002-3277-1294]
Garrido Fernández, A. [0000-0001-8045-5838]
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Green Spanish-style
Gordal table olives
Processing
Fat minor components
Chemometrics
Compositional data analysis
Multiple factor analysis
topic Green Spanish-style
Gordal table olives
Processing
Fat minor components
Chemometrics
Compositional data analysis
Multiple factor analysis
description 20 Páginas.-- 3 Tablas.-- 8 Figuras
publishDate 2020
dc.date.none.fl_str_mv 2020
2021
2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/227797
url http://hdl.handle.net/10261/227797
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2009-07436
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2010-15494
http://dx.doi.org/10.3390/foods9121907
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.81155

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