Codi de projecte: AGL2015-70106-R, AEI/FEDER, UE
Paraules clau: Solid-phase microextraction Reliable quantitation Olive variety Olive oil Fatty acid alkyl esters Esters Endogenous alcohols reliable quantitation olive variety olive oil fatty acid alkyl esters endogenous alcohols
Data d'alta del registre: 2023-12-16
Versió de l'article dipositat: info:eu-repo/semantics/acceptedVersion
URL Document de llicència: http://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: Journal Of The Science Of Food And Agriculture. 100 (7): 3173-3181
Referència de l'ítem segons les normes APA: Boudebouz A; Romero A; Boqué R; Aceña L; Busto O; Mestres M (2020). Quantitation of endogenous amount of ethanol, methanol and acetaldehyde in ripe fruits of different Spanish olive varieties. Journal Of The Science Of Food And Agriculture, 100(7), 3173-3181. DOI: 10.1002/jsfa.10352
Acrònim: EnoPAT
Tipus de publicació: Journal Publications
Autor segons l'article: Boudebouz A; Romero A; Boqué R; Aceña L; Busto O; Mestres M
Departament: Química Analítica i Química Orgànica
Autor/s de la URV: Aceña Muñoz, Laura / Boqué Martí, Ricard / BOUDEBOUZ, ABDELAZIZ / Busto Busto, Olga / Mestres Solé, Maria Montserrat / Romero Aroca, Pedro
Resum: © 2020 Society of Chemical Industry BACKGROUND: The use of healthy olives and their good management along the production process are necessary to obtain the best quality virgin olive oils. One parameter related to the health of the olives is the content of fatty acid alkyl esters. Because these come from the esterification of C16 and C18 free fatty acids with short chain alcohols, the control of methanol, ethanol and acetaldehyde (precursor of ethanol) and their origin (endogenous or from fermentation) is essential. The present study reports the endogenous amount of these compounds in some of the main Spanish olive varieties. For their analyses, headspace solid phase micro-extraction was applied and, to ensure quantitation reliability, the matrix-matched technique was used to build the calibration lines. RESULTS: For healthy and mature olives, the contents of ethanol and methanol are much higher and vary within a wider range than those corresponding to acetaldehyde. Because olives were not directly analyzed but previously homogenized, there was no correlation between the olive size parameters and the contents of the compounds investigated. However, these contents are characteristic of each variety. When comparing healthy and unhealthy olives, significant differences were only observed for ethanol contents. CONCLUSION: Higher contents of short alcohols are not only the result of an unhealthy or poor state of the fruits, but also the variety. Therefore, because these alcohols are precursors of fatty acid alkyl esters, the maximum permissible content of the latter should not be set at a single value for all olive varieties. © 2020 Society of Chemical Industry.
Acció del programa de finançament 2: Beca predoctoral
Àrees temàtiques: Zootecnia / recursos pesqueiros Química Planejamento urbano e regional / demografia Nutrition and dietetics Nutrição Medicina veterinaria Medicina ii Medicina i Materiais Matemática / probabilidade e estatística Interdisciplinar General medicine Food science & technology Food science Farmacia Engenharias ii Engenharias i Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Chemistry, applied Biotecnología Biotechnology Biodiversidade Astronomia / física Agronomy and crop science Agriculture, multidisciplinary Agriculture Administração pública e de empresas, ciências contábeis e turismo
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 00225142
Adreça de correu electrònic de l'autor: abdelaziz.boudebouz@urv.cat laura.acena@urv.cat olga.busto@urv.cat ricard.boque@urv.cat montserrat.mestres@urv.cat pedro.romero@urv.cat
Identificador de l'autor: 0000-0001-5942-9424 0000-0002-2318-6800 0000-0001-7311-4824 0000-0001-9805-3482 0000-0002-7061-8987
Codi del projecte 2: T1/CO-DOCT 1/16
Programa de finançament 2: Consejo Oleícola Internacional (COI)
Enllaç font original: https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.10352
Programa de finançament: Programa estatal de Investigación, Desarrollo e Innovación orientada a los Retos de la Sociedad, en el marco del Plan estatal de investigación científica y técnica y de innovación 2013-2016
DOI de l'article: 10.1002/jsfa.10352
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2020
Acció del programa de finançament: Ciencias y tecnologías de los alimentos
Repositori URV