Fatty Acids Evaluation by Principal Component Analysis for the Traceability of Sicilian and Calabrian Olive Oils

Author(s): Francesco Caridi*, Antonio F. Mottese, Maurizio Messina, Maurizio D'Agostino

Journal Name: Current Nutrition & Food Science

Volume 17 , Issue 8 , 2021

Become EABM
Become Reviewer
Call for Editor

Graphical Abstract:


Background and Objectives: In this article, a comprehensive study was carried out for Sicilian and Calabrian olive oils authenticity evaluation through chemometric analyses, correlating botanical and geographical origins with the samples' chemical composition.

Methods: A total of eighteen Sicilian and Calabrian (southern Italy) olive oil samples were analyzed through gas chromatography (GC).

Results: The fatty acids concentration in the investigated samples followed the subsequent order: oleic (C18:1) > palmitic (C16) > linoleic (C18:2) > stearic (C18) > palmitoleic (C16:1) > linoleic (C18:3). The 2D Scatterplot (Principal Component Analysis) showed that, among the analyzed oils, six clusters stand out, which seem to consistently group samples in relation to the cultivars and cultivation areas that share the territorial proximity (same province).

Conclusion: Experimental results demonstrated that it is possible to strictly relate, through the PCA, olive oils to their geographical and botanical provenance, thus becoming a useful tool for evaluating product authenticity and guaranteeing it to the consumers.

Keywords: Fatty acids, olive oil, gas chromatography (GC), principal component analysis (PCA), geographical discrimination, botanical provenance.

Rights & PermissionsPrintExport Cite as

Article Details

Year: 2021
Published on: 26 January, 2021
Page: [844 - 849]
Pages: 6
DOI: 10.2174/1573401317666210127105215
Price: $65

Article Metrics

PDF: 168