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J Agric Food Chem. 2011 Aug 10;59(15):8280-8. doi: 10.1021/jf201520t. Epub 2011 Jul 13.

Chemometric classification of the fat residues from the conditioning operations of table olive processing, based on their minor components.

Author information

1
Departamento de Biotecnología de Alimentos, Instituto de la Grasa (CSIC), Sevilla, Spain.

Abstract

The work characterizes the unsaponifiable matter of fats released in pitting green (GP) and ripe (RP) olives, in pitting/stuffing green olives with vegetable (GPSV) and animal (GPSA) products and in the fat settled at the end of the factory sewer system (W). The unsaponifiable matter ranged from 1.94% (RP) to 5.91% (GPSA); total sterols from 1319 mg/kg fat (GPSV) to 2002 mg/kg fat (RP), with β-sitosterol as the most abundant. Fatty alcohols ranged from 242 mg/kg (GP) to 556 mg/kg (W), with C22 as the most abundant. Triterpene diols were found only in GPSV (erythrodiol + uvaol, 0.80%). Wax was not present in the fats from GP and RP but increased with the general fat degradation in the order GPSV (128 mg/kg), GPSA (171 mg/kg) and W (263 mg/kg). Chemometric analysis was able to detect differences among the diverse fats; sterols + fatty alcohols cluster analysis was useful for fat grouping.

PMID:
21714573
DOI:
10.1021/jf201520t
[Indexed for MEDLINE]

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