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dc.contributor.author
Maggio, Ruben Mariano
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dc.contributor.author
Barnaba, Carlo
dc.contributor.author
Cerretani, Lorenzo
dc.contributor.author
Paciulli, Maria
dc.contributor.author
Chiavaro, Emma
dc.date.available
2020-01-10T20:47:14Z
dc.date.issued
2014-03
dc.identifier.citation
Maggio, Ruben Mariano; Barnaba, Carlo; Cerretani, Lorenzo; Paciulli, Maria; Chiavaro, Emma; Study of the influence of triacylglycerol composition on DSC cooling curves of extra virgin olive oil by chemometric data processing; Springer; Journal of Thermal Analysis and Calorimetry; 115; 3; 3-2014; 2037-2044
dc.identifier.issn
1388-6150
dc.identifier.uri
http://hdl.handle.net/11336/94402
dc.description.abstract
In this work, a coupled high-pressure liquid chromatography-differential scanning calorimetry-partial least square (HPLC-DSC-PLS) procedure was applied to clarify the influence of triacylglycerol composition on the shape of cooling curves for extra virgin olive oil (EVOo), as chemometric processing of digitized DSC curves was previously reported to be an attractive alternative to the application of the common procedure of parameter extrapolation for the analysis of thermal transition. 69 samples of EVOo were analysed to obtain triacylglycerol (TAG) composition by means of HPLC and DSC cooling profiles. Results obtained by the application of PLS algorithm on TAG concentration (%) and digitized DSC curves showed that cooling transitions were markedly influenced by OOO, OLO and OOP + SLO that are the most representative TAG for EVOo. Other TAG as LLP + OLnO, LLL + LLPo and POPo developed good PLS models, appearing to influence EVOo cooling curve, although less markedly than the further. Otherwise, the other identified TAG did not render appropriate models. Finally, grouping TAG according to different unsaturation degree, high correlation coefficients (>0.80) and low relative standard deviations (<11 %) were found for sum of tri-unsaturated triacylglycerols in both calibration and validation sets. Starting from these encouraging results, this new and fast coupled approach may be applied to a wider set of EVOo samples to tentatively discriminate among oils according to different geographical and/or botanical origins taking into account relation established among TAG and cooling curves.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
DSC COOLING CURVES
dc.subject
EXTRA VIRGIN OLIVE OIL
dc.subject
PARTIAL LEAST SQUARE REGRESSION
dc.subject
TRIACYLGLYCEROLS
dc.subject.classification
Química Analítica
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dc.subject.classification
Ciencias Químicas
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dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
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dc.title
Study of the influence of triacylglycerol composition on DSC cooling curves of extra virgin olive oil by chemometric data processing
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-01-10T14:59:32Z
dc.journal.volume
115
dc.journal.number
3
dc.journal.pagination
2037-2044
dc.journal.pais
Alemania
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dc.journal.ciudad
Berlin
dc.description.fil
Fil: Maggio, Ruben Mariano. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
dc.description.fil
Fil: Barnaba, Carlo. Instituto Tecnológico y de Estudios Superiores de Occidente; México
dc.description.fil
Fil: Cerretani, Lorenzo. Universidad de Bologna; Italia
dc.description.fil
Fil: Paciulli, Maria. Università di Parma; Italia
dc.description.fil
Fil: Chiavaro, Emma. Università di Parma; Italia
dc.journal.title
Journal of Thermal Analysis and Calorimetry
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs10973-013-3027-1
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s10973-013-3027-1
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