000128027 001__ 128027
000128027 005__ 20240731103353.0
000128027 0247_ $$2doi$$a10.1002/aocs.12774
000128027 0248_ $$2sideral$$a135199
000128027 037__ $$aART-2024-135199
000128027 041__ $$aeng
000128027 100__ $$aRey-Giménez, Raquel
000128027 245__ $$aEffect of cultivar and environment on chemical composition and geographical traceability of Spanish olive oils
000128027 260__ $$c2024
000128027 5060_ $$aAccess copy available to the general public$$fUnrestricted
000128027 5203_ $$aThis study aimed to investigate the influence of cultivar and environment on the chemical composition of Arbequina and Empeltre olive oils, and their contribution to geographical identification of olive oils from Aragon. A total of 260 olive oil samples from different cultivars (Arbequina, Empeltre, Royal de Calatayud, Alquezrana, and Royeta de Asque) from the three main oil‐producing areas of Aragon, located in northeast Spain, were selected. Fatty acid and sterol composition were analyzed in the course of three crop years (2017, 2018, and 2019). Cultivar was found the main factor influencing the variability of palmitic, palmitoleic, and linolenic fatty acid content, whereas geographic origin was the main contributor to variation in oleic and linoleic fatty acids in Arbequina and Empeltre olive oils. Cultivar also had a significant impact on sterol composition, although the effect of the production area also showed a significant effect on these oils. Crop year showed limited relevance, except for oleic and linoleic fatty acids. The interaction between the environment (e.g., crop year and geographical factors) and the cultivar (Arbequina and Empeltre) exerted a significant influence on oleic/linoleic (O/L) ratio and Δ7‐stigmastenol content, particularly in the southeast area of Aragon during the crop year with higher temperatures and drier conditions. Principal component analysis (PCA) and discriminant analysis (DA) confirmed the discriminative potential of the geographic production zone as a factor enabling the differentiation of olive oils from Aragon based on the major fatty acids and sterols.
000128027 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000128027 590__ $$a1.9$$b2023
000128027 592__ $$a0.412$$b2023
000128027 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b113 / 173 = 0.653$$c2023$$dQ3$$eT2
000128027 593__ $$aChemical Engineering (miscellaneous)$$c2023$$dQ2
000128027 591__ $$aCHEMISTRY, APPLIED$$b42 / 74 = 0.568$$c2023$$dQ3$$eT2
000128027 593__ $$aOrganic Chemistry$$c2023$$dQ3
000128027 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000128027 700__ $$0(orcid)0000-0002-5086-7839$$aSánchez-Gimeno, Ana Cristina$$uUniversidad de Zaragoza
000128027 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000128027 773__ $$g101, 4 (2024), 371-382$$pJ. Am. Oil Chem. Soc.$$tJOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY$$x0003-021X
000128027 8564_ $$s2022823$$uhttps://zaguan.unizar.es/record/128027/files/texto_completo.pdf$$yVersión publicada
000128027 8564_ $$s2575871$$uhttps://zaguan.unizar.es/record/128027/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000128027 909CO $$ooai:zaguan.unizar.es:128027$$particulos$$pdriver
000128027 951__ $$a2024-07-31-09:55:18
000128027 980__ $$aARTICLE