Authentication and Chemometric Discrimination of Six Greek PDO Table Olive Varieties through Morphological Characteristics of Their Stones

Foods

Jacques Artaud¹  Nathalie Dupuy¹  Sevastianos Roussos¹  Catherine Rébufa¹  Marie Ampères Bedine Boat²  Maria Tarapoulouzi³  Charis R. Theocharis³  Theodoros Varzakas⁴  Sofia Agriopoulou⁴ 

[1] Aix Marseille Univ, Avignon Université, CNRS, IRD, IMBE, Campus Saint Jerome, 13007 Marseille, France;Department of Biochemistry, University of Yaounde I, P.O. Box 812, Yaoundé, Cameroon;Department of Chemistry, University of Cyprus, P.O. Box 20537, Nicosia CY-1678, Cyprus;Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece;

关键词: Greek PDO table olive varieties;    chemometric analysis;    OPLS-DA;    discrimination;    authenticity;    adulteration;   

DOI  :  10.3390/foods10081829

来源: DOAJ

【 摘 要 】

Table olives, the number one consumed fermented food in Europe, are widely consumed as they contain many valuable ingredients for health. It is also a food which may be the subject of adulteration, as many different olive varieties with different geographical origin, exist all over the word. In the present study, the image analysis of stones of six main Greek protected designation of origin (PDO) table olive varieties was performed for the control of their authentication and discrimination, with cv. Prasines Chalkidikis, cv. Kalamata Olive, cv. Konservolia Stylidas, cv. Konservolia Amfissis, cv. Throuba Thassos and cv. Throuba Chios being the studied olive varieties. Orthogonal partial least square discriminant analysis (OPLS-DA) was used for discrimination and classification of the six Greek table olive varieties. With a 98.33% of varietal discrimination, the OPLS-DA model proved to be an efficient tool to authentify table olive varieties from their morphological characteristics.

【 授权许可】

Unknown