Premium
Identification and classification of olive oils by high‐resolution 13 C nuclear magnetic resonance
Author(s) -
Zamora Rosario,
Navarro José L.,
Hidalgo Francisco J.
Publication year - 1994
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02540514
Subject(s) - unsaponifiable , squalene , pomace , chemistry , olive oil , high resolution , chromatography , nuclear magnetic resonance , organic chemistry , food science , physics , remote sensing , geology
Unsaponifiable matter from 19 olive and olive pomace oils were studied by high‐resolution 13 C nuclear magnetic resonance spectroscopy. Their spectra showed characteristic peaks that corresponded to molecular substructures rather than the individual constituents present in the unsaponifiable matter. The presence of squalene and other hydrocarbons, sterols and triterpenic alcohols, in addition to other groups of minor compounds, were observed. Based on the analysis of these spectra, it was possible to distinguish among different grades of olive oils by using stepwise discriminant analysis. This direct method of analysis is suggested to be used in artificial neural networks to define oil identity and quality.