Study of the triglyceride content in monovariety oils elaborate as of olives produced in the extremeña region
Emilio Osorio Bueno | Jacinto J. Sánchez Casas | Manuel Martínez Cano | Alfonso M. Montaño García
Main triglyceride composition from 315 samples of virgin olive oils originating in olive of the varieties Extremeñas: Carrasqueña, Cacereña, Cornezuelo, Corniche, Morisca, Picual and Verdial de Badajoz, were evaluated. The identification of 16 peaks has been carried out, grouped according to the ECN, which correspond to the different triglyceride found. Variability has been found in the content of triglyceride depending on the variety and state of ripening. The stepwise discriminant analysis explains more than the 88 % of the variance with the two first functions. Using this model, 83´5 % of the 273 observations were correctly classified. The validated method with 42 samples reduces the classification at 69 %.
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