preliminary approach to predictive modelling of extra virgin olive oil stability
The aim of this work was to set up a phenomenological model to predict the stability of extra virgin olive oil based on combined stability/instability indices. A screening of stability/instability indices was carried out by multivariate statistical analyses on company data for virgin olive oil. Scre...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2005-07, Vol.85 (9), p.1492-1498 |
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| creator | Zanoni, B Bertuccioli, M Rovellini, P Marotta, F Mattei, A |
| description | The aim of this work was to set up a phenomenological model to predict the stability of extra virgin olive oil based on combined stability/instability indices. A screening of stability/instability indices was carried out by multivariate statistical analyses on company data for virgin olive oil. Screened indices were acidity, oleic acid content and bitter taste. The ability of these indices to predict stability was checked by measuring the following degradation parameters on 11 oil samples of different compositions planned by a fractional factorial design (FFD): peroxide value, UV spectroscopic indices, minor polar component content, oxidative status of fatty acids, antioxidant activity and sensory descriptors of aroma, taste and flavour. Experimental data were processed by multivariate statistical analyses. A combination of acidity, oleic acid content and bitter taste values was significantly able to predict oil stability expressed by the peroxide value, the K232 UV index and the oxidative status of fatty acids. |
| doi_str_mv | 10.1002/jsfa.2135 |
| format | Article |
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A screening of stability/instability indices was carried out by multivariate statistical analyses on company data for virgin olive oil. Screened indices were acidity, oleic acid content and bitter taste. The ability of these indices to predict stability was checked by measuring the following degradation parameters on 11 oil samples of different compositions planned by a fractional factorial design (FFD): peroxide value, UV spectroscopic indices, minor polar component content, oxidative status of fatty acids, antioxidant activity and sensory descriptors of aroma, taste and flavour. Experimental data were processed by multivariate statistical analyses. A combination of acidity, oleic acid content and bitter taste values was significantly able to predict oil stability expressed by the peroxide value, the K232 UV index and the oxidative status of fatty acids.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.2135</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>acidity ; antioxidant activity ; Biological and medical sciences ; bitterness ; degradation parameters ; extra virgin olive oil ; Fat industries ; fatty acid composition ; flavor ; food composition ; Food industries ; Food science ; Fundamental and applied biological sciences. Psychology ; odors ; Oils & fats ; oleic acid ; olive oil ; oxidative stability ; prediction ; Predictions ; predictive modelling ; shelf life ; stability indices</subject><ispartof>Journal of the science of food and agriculture, 2005-07, Vol.85 (9), p.1492-1498</ispartof><rights>Copyright © 2005 Society of Chemical Industry</rights><rights>2005 INIST-CNRS</rights><rights>Copyright John Wiley and Sons, Limited Jul 2005</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4505-1d377e540574ee0c1abed04ffec7714c1bc156140b020cc3065602696f3fbab53</citedby><cites>FETCH-LOGICAL-c4505-1d377e540574ee0c1abed04ffec7714c1bc156140b020cc3065602696f3fbab53</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.2135$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.2135$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=16897526$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Zanoni, B</creatorcontrib><creatorcontrib>Bertuccioli, M</creatorcontrib><creatorcontrib>Rovellini, P</creatorcontrib><creatorcontrib>Marotta, F</creatorcontrib><creatorcontrib>Mattei, A</creatorcontrib><title>preliminary approach to predictive modelling of extra virgin olive oil stability</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>The aim of this work was to set up a phenomenological model to predict the stability of extra virgin olive oil based on combined stability/instability indices. A screening of stability/instability indices was carried out by multivariate statistical analyses on company data for virgin olive oil. Screened indices were acidity, oleic acid content and bitter taste. The ability of these indices to predict stability was checked by measuring the following degradation parameters on 11 oil samples of different compositions planned by a fractional factorial design (FFD): peroxide value, UV spectroscopic indices, minor polar component content, oxidative status of fatty acids, antioxidant activity and sensory descriptors of aroma, taste and flavour. Experimental data were processed by multivariate statistical analyses. A combination of acidity, oleic acid content and bitter taste values was significantly able to predict oil stability expressed by the peroxide value, the K232 UV index and the oxidative status of fatty acids.</description><subject>acidity</subject><subject>antioxidant activity</subject><subject>Biological and medical sciences</subject><subject>bitterness</subject><subject>degradation parameters</subject><subject>extra virgin olive oil</subject><subject>Fat industries</subject><subject>fatty acid composition</subject><subject>flavor</subject><subject>food composition</subject><subject>Food industries</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>odors</subject><subject>Oils & fats</subject><subject>oleic acid</subject><subject>olive oil</subject><subject>oxidative stability</subject><subject>prediction</subject><subject>Predictions</subject><subject>predictive modelling</subject><subject>shelf life</subject><subject>stability indices</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><recordid>eNqFkVFrFDEUhYNYcF198BcYBAUfpr3JTJLJYy22Vdqq1Cr4EjLZZM2anazJbO3-ezPMUkEQnwK53zmcew9CzwgcEgB6tMpOH1JSswdoRkCKCoDAQzQrM1ox0tBH6HHOKwCQkvMZ-rhJNvi173XaYb3ZpKjNdzxEXP4X3gz-1uJ1XNgQfL_E0WF7NySNb31a-h7HMM6jDzgPuvPBD7sn6MDpkO3T_TtHN6dvP5-cVxcfzt6dHF9UpmHAKrKohbCsASYaa8EQ3dkFNM5ZIwRpDOkMYZw00AEFY2rgjAPlkrvadbpj9Ry9mnxL5J9bmwe19tmUnLq3cZsVbfm4ev1fkIhWtLKQc_TiL3AVt6kvSyhKKRdEtrRAryfIpJhzsk5tkl-X4ykCamxAjQ2osYHCvtwb6mx0cEn3xuc_At5KwSgv3NHE_fLB7v5tqN5fnx7vnatJ4fNg7-4VOv1QXNSCqa9XZ0p-k-fizZdP6rLwzyfe6aj0MpUUN9cUSF0uRICVvX4D_s6swA</recordid><startdate>200507</startdate><enddate>200507</enddate><creator>Zanoni, B</creator><creator>Bertuccioli, M</creator><creator>Rovellini, P</creator><creator>Marotta, F</creator><creator>Mattei, A</creator><general>John Wiley & Sons, Ltd</general><general>Wiley</general><general>John Wiley and Sons, Limited</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope></search><sort><creationdate>200507</creationdate><title>preliminary approach to predictive modelling of extra virgin olive oil stability</title><author>Zanoni, B ; Bertuccioli, M ; Rovellini, P ; Marotta, F ; Mattei, A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4505-1d377e540574ee0c1abed04ffec7714c1bc156140b020cc3065602696f3fbab53</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>acidity</topic><topic>antioxidant activity</topic><topic>Biological and medical sciences</topic><topic>bitterness</topic><topic>degradation parameters</topic><topic>extra virgin olive oil</topic><topic>Fat industries</topic><topic>fatty acid composition</topic><topic>flavor</topic><topic>food composition</topic><topic>Food industries</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>odors</topic><topic>Oils & fats</topic><topic>oleic acid</topic><topic>olive oil</topic><topic>oxidative stability</topic><topic>prediction</topic><topic>Predictions</topic><topic>predictive modelling</topic><topic>shelf life</topic><topic>stability indices</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zanoni, B</creatorcontrib><creatorcontrib>Bertuccioli, M</creatorcontrib><creatorcontrib>Rovellini, P</creatorcontrib><creatorcontrib>Marotta, F</creatorcontrib><creatorcontrib>Mattei, A</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zanoni, B</au><au>Bertuccioli, M</au><au>Rovellini, P</au><au>Marotta, F</au><au>Mattei, A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>preliminary approach to predictive modelling of extra virgin olive oil stability</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>2005-07</date><risdate>2005</risdate><volume>85</volume><issue>9</issue><spage>1492</spage><epage>1498</epage><pages>1492-1498</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>The aim of this work was to set up a phenomenological model to predict the stability of extra virgin olive oil based on combined stability/instability indices. A screening of stability/instability indices was carried out by multivariate statistical analyses on company data for virgin olive oil. Screened indices were acidity, oleic acid content and bitter taste. The ability of these indices to predict stability was checked by measuring the following degradation parameters on 11 oil samples of different compositions planned by a fractional factorial design (FFD): peroxide value, UV spectroscopic indices, minor polar component content, oxidative status of fatty acids, antioxidant activity and sensory descriptors of aroma, taste and flavour. Experimental data were processed by multivariate statistical analyses. A combination of acidity, oleic acid content and bitter taste values was significantly able to predict oil stability expressed by the peroxide value, the K232 UV index and the oxidative status of fatty acids.</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><doi>10.1002/jsfa.2135</doi><tpages>7</tpages></addata></record> |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | acidity antioxidant activity Biological and medical sciences bitterness degradation parameters extra virgin olive oil Fat industries fatty acid composition flavor food composition Food industries Food science Fundamental and applied biological sciences. Psychology odors Oils & fats oleic acid olive oil oxidative stability prediction Predictions predictive modelling shelf life stability indices |
| title | preliminary approach to predictive modelling of extra virgin olive oil stability |
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