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dc.contributor.author
Spangenberg, Jorge Enrique
dc.contributor.author
Lantos, Irene Johanna
dc.date.available
2024-04-23T16:00:26Z
dc.date.issued
2024-03
dc.identifier.citation
Spangenberg, Jorge Enrique; Lantos, Irene Johanna; Fingerprinting of monovarietal olive oils from Argentina and Uruguay via stable isotope, fatty acid profile, and chemometric analyses; Elsevier; Food Chemistry; 449; 3-2024
dc.identifier.issn
0308-8146
dc.identifier.uri
http://hdl.handle.net/11336/233912
dc.description.abstract
Tracing methods of non-European EVOOs commercialized worldwide are becoming crucial for effective authenticity controls. Limited analytical studies of these oils are available on a global scale, similar to those of European EVOOs. We report for the first time the fatty acid concentrations, bulk-oil 2H/1H, 13C/12C, and 18O/16O ratios and fatty acid 13C/12C ratios of 43 authentic monovarietal EVOOs from different geographical regions in Argentina and Uruguay. The samples were obtained from a wide range of latitudes and altitudes along an E–W profile, from lowlands near the Atlantic Ocean to the pre-Andean highlands near the Pacific Ocean. Principal component scores were used to cluster EVOOs into three groups— central-western Argentina, central Argentina, and Uruguay—based on nine stable isotope ratios and the oleic-linoleic acid concentration ratio. The bulk 2H/1H and 18O/16O values and 13C/12C of palmitoleic and linoleic acids provide good tools for differentiating these oils via linear discriminant analysis.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
OLIVE OIL
dc.subject
TRACEABILLITY
dc.subject
IRMS
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FAMEs
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δ13C, δ2 H and δ18O
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Otras Ciencias Químicas
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Ciencias Químicas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
Fingerprinting of monovarietal olive oils from Argentina and Uruguay via stable isotope, fatty acid profile, and chemometric analyses
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2024-04-11T21:17:21Z
dc.identifier.eissn
1873-7072
dc.journal.volume
449
dc.journal.pais
Países Bajos
dc.description.fil
Fil: Spangenberg, Jorge Enrique. Universite de Lausanne; Suiza
dc.description.fil
Fil: Lantos, Irene Johanna. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Unidad de Microanálisis y Métodos Físicos en Química Orgánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Unidad de Microanálisis y Métodos Físicos en Química Orgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Saavedra 15. Instituto de las Culturas. Universidad de Buenos Aires. Instituto de las Culturas; Argentina
dc.journal.title
Food Chemistry
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0308814624008434
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodchem.2024.139194
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