Determination of the cultivar and agingof Sicilian olive oils using HPLC-MS and linear discriminant analysis

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Abstract

A large number of certified samples (84) of Sicilian olive oils arising from the eight cultivars most represented in Sicily (Biancolilla,Cerasuola, Moresca, Nocellara del Belice, Nocellara Etnea, Oglialora Messinese, Brandofino and Tonda Iblea) have been collectedand analyzed by HPLC/MS using an atmospheric pressure chemical ionization (APCI) source. The sample preparation is verysimple; in fact, the oil samples are diluted without any chemical derivatization. A following statistical data treatment by generaldiscriminant analysis (GDA) allows the determination of the olive oil cultivar. Furthermore, changes in the composition ofglyceridic components of the olive oils lead to easy discrimination between fresh oils and 1-year-old samples.
Lingua originaleEnglish
pagine (da-a)989-995
Numero di pagine7
RivistaJournal of Mass Spectrometry
Volume45
Stato di pubblicazionePublished - 2010

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Discriminant analysis
Oils
Ion sources
Atmospheric pressure
Chemical analysis
Olive Oil

All Science Journal Classification (ASJC) codes

  • Spectroscopy

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title = "Determination of the cultivar and agingof Sicilian olive oils using HPLC-MS and linear discriminant analysis",
abstract = "A large number of certified samples (84) of Sicilian olive oils arising from the eight cultivars most represented in Sicily (Biancolilla,Cerasuola, Moresca, Nocellara del Belice, Nocellara Etnea, Oglialora Messinese, Brandofino and Tonda Iblea) have been collectedand analyzed by HPLC/MS using an atmospheric pressure chemical ionization (APCI) source. The sample preparation is verysimple; in fact, the oil samples are diluted without any chemical derivatization. A following statistical data treatment by generaldiscriminant analysis (GDA) allows the determination of the olive oil cultivar. Furthermore, changes in the composition ofglyceridic components of the olive oils lead to easy discrimination between fresh oils and 1-year-old samples.",
author = "Serena Indelicato and David Bongiorno and Giuseppe Avellone and Leopoldo Ceraulo and Pasquale Agozzino and K{\`a}roly V{\`e}key and Sergio Indelicato",
year = "2010",
language = "English",
volume = "45",
pages = "989--995",
journal = "Journal of Mass Spectrometry",
issn = "1076-5174",
publisher = "John Wiley and Sons Ltd",

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TY - JOUR

T1 - Determination of the cultivar and agingof Sicilian olive oils using HPLC-MS and linear discriminant analysis

AU - Indelicato, Serena

AU - Bongiorno, David

AU - Avellone, Giuseppe

AU - Ceraulo, Leopoldo

AU - Agozzino, Pasquale

AU - Vèkey, Kàroly

AU - Indelicato, Sergio

PY - 2010

Y1 - 2010

N2 - A large number of certified samples (84) of Sicilian olive oils arising from the eight cultivars most represented in Sicily (Biancolilla,Cerasuola, Moresca, Nocellara del Belice, Nocellara Etnea, Oglialora Messinese, Brandofino and Tonda Iblea) have been collectedand analyzed by HPLC/MS using an atmospheric pressure chemical ionization (APCI) source. The sample preparation is verysimple; in fact, the oil samples are diluted without any chemical derivatization. A following statistical data treatment by generaldiscriminant analysis (GDA) allows the determination of the olive oil cultivar. Furthermore, changes in the composition ofglyceridic components of the olive oils lead to easy discrimination between fresh oils and 1-year-old samples.

AB - A large number of certified samples (84) of Sicilian olive oils arising from the eight cultivars most represented in Sicily (Biancolilla,Cerasuola, Moresca, Nocellara del Belice, Nocellara Etnea, Oglialora Messinese, Brandofino and Tonda Iblea) have been collectedand analyzed by HPLC/MS using an atmospheric pressure chemical ionization (APCI) source. The sample preparation is verysimple; in fact, the oil samples are diluted without any chemical derivatization. A following statistical data treatment by generaldiscriminant analysis (GDA) allows the determination of the olive oil cultivar. Furthermore, changes in the composition ofglyceridic components of the olive oils lead to easy discrimination between fresh oils and 1-year-old samples.

UR - http://hdl.handle.net/10447/54763

M3 - Article

VL - 45

SP - 989

EP - 995

JO - Journal of Mass Spectrometry

JF - Journal of Mass Spectrometry

SN - 1076-5174

ER -