000120193 001__ 120193
000120193 005__ 20240319081016.0
000120193 0247_ $$2doi$$a10.3390/foods11172587
000120193 0248_ $$2sideral$$a131198
000120193 037__ $$aART-2022-131198
000120193 041__ $$aeng
000120193 100__ $$aRey-Giménez, Raquel
000120193 245__ $$aAuthenticity in Olive Oils from an Empeltre Clonal Selection in Aragon (Spain): How Environmental, Agronomic, and Genetic Factors Affect Sterol Composition
000120193 260__ $$c2022
000120193 5060_ $$aAccess copy available to the general public$$fUnrestricted
000120193 5203_ $$aSterol composition is used as a “fingerprint” to demonstrate the authenticity of olive oils. Our study’s objective was to exhaustively characterize the sterol composition of Empeltre olive oils from clonal selection during the ripening period in 2017, 2018, and 2019. We likewise assessed the influence of crop year, fruit ripening, and clonal selection on the oils’ regulatory compliance in terms of sterol composition. Empeltre olive oils were shown to have medium-range β-sitosterol and Δ5-avenasterol content, along with elevated amounts of campesterol and Δ7-stigmastenol. A total of 26% and 12% of the samples were non-compliant in terms of apparent β-sitosterol and Δ7-stigmastenol, respectively. Crop year was the most influential factor in the case of most sterols. Clone type was the least influential factor, except in the case of campesterol. Olive maturity was only significant for Δ7-sterols. We likewise applied a discriminant analysis, with “crop year” as the grouping variable: 94.9% of the oils were thereby classified correctly.
000120193 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000120193 590__ $$a5.2$$b2022
000120193 592__ $$a0.771$$b2022
000120193 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b34 / 142 = 0.239$$c2022$$dQ1$$eT1
000120193 593__ $$aFood Science$$c2022$$dQ1
000120193 593__ $$aHealth Professions (miscellaneous)$$c2022$$dQ1
000120193 593__ $$aPlant Science$$c2022$$dQ1
000120193 593__ $$aMicrobiology$$c2022$$dQ2
000120193 593__ $$aHealth (social science)$$c2022$$dQ2
000120193 594__ $$a5.8$$b2022
000120193 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000120193 700__ $$0(orcid)0000-0002-5086-7839$$aSánchez-Gimeno, Ana Cristina$$uUniversidad de Zaragoza
000120193 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000120193 773__ $$g11, 17 (2022), 2587 [20 pp.]$$pFoods$$tFoods$$x2304-8158
000120193 8564_ $$s1152729$$uhttps://zaguan.unizar.es/record/120193/files/texto_completo.pdf$$yVersión publicada
000120193 8564_ $$s2768540$$uhttps://zaguan.unizar.es/record/120193/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000120193 909CO $$ooai:zaguan.unizar.es:120193$$particulos$$pdriver
000120193 951__ $$a2024-03-18-15:41:09
000120193 980__ $$aARTICLE