NDLI: Multivariate Data Analysis of Fatty Acid Content in the Classification of Olive Oils Developed Through Controlled Crossbreeding

Content Provider	Springer Nature Link
Author	Dabbou, Samia Chaieb, Ikbel Rjiba, Imed Issaoui, Manel Echbili, Adel Nakbi, Amel Gazzah, ureddine Hammami, Mohamed
Copyright Year	2011
Abstract	The fatty acid (FA) composition of 540 Tunisian virgin olive oil hybrids (VOO) were classified by principal component analysis (PCA). Pearson correlation between FA variables revealed an inverse association between C18:1 and C18:2; C18:1 and C16:0, while C16:0 and C16:1 were positively correlated. PCA yielded five significant PCs, which together account for 79.95% of the total variance; with PC1 contributing 36.84% of the total. Eigenvalue analysis revealed that PC1 was mainly attributed to C18:1, monounsaturated fatty acids (MUFA) and the ratios oleic/linoleic (O/L) and monounsaturated fatty acids/polyunsaturated fatty acids (MUFA/PUFA); PC2, by C16:0, saturated fatty acids (SFA) and the palmitic/linoleic ratio (P/L); PC3 by C18:2 and C22:0, PC4 by C18:0 and PC5, by C17:1. Then, PCA analysis indicated that in addition to C16:0, C18:0, C18:1, C17:1, and C22:0, MUFA, SFA and the ratios O/L, P/L and MUFA/PUFA were determined to be the main factors responsible for the olive oil hybrids discrimination.
Starting Page	667
Ending Page	674
Page Count	8
File Format	PDF
ISSN	0003021X
Journal	Journal of the American Oil Chemists' Society
Volume Number	89
Issue Number	4
e-ISSN	15589331
Language	English
Publisher	Springer-Verlag
Publisher Date	2011-10-27
Publisher Place	Berlin, Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Tunisia Olive tree Genetic improvement Principal component analysis, crossbreeding Olive oil Fatty acids Food Science Agriculture Industrial Chemistry/Chemical Engineering Biotechnology Biomaterials
Content Type	Text
Resource Type	Article
Subject	Organic Chemistry Chemical Engineering

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