Assessment of virgin olive oil stability during storage by 1H-NMR fingerprintng and chemometrics

Autores
Alonso Salces, Rosa Maria; Gallo, Blanca; Poliero, Aimará Ayelen; Viacava, Gabriela Elena; García González, Diego Luis; Gallina Toschi, Tullia; Servili, Maurizio; Berrueta, Luis Angel
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The quality of virgin olive oil (VOO) is related to its oxidative stability, storage, and sensory and nutri- tional properties. VOO oxidation leads to the formation of off-flavour substances, degradation of its bio- active antioxidants and accumulation of degradation compounds, causing the loss of its sensory and health-promoting qualities, its commercial value and consumer acceptance [1]. VOO resistance to oxi- dation depends on its chemical composition and its exposure to pro-oxidant factors such as oxygen, light and temperature. VOO stability during storage was studied by an untargeted metabolomics ap- proach based on 1H-NMR fingerprinting and pattern recognition simulating normal shelf life conditions throughout its commercialization.
Fil: Alonso Salces, Rosa Maria. Universidad Nacional de Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente; Argentina
Fil: Gallo, Blanca. Universidad del País Vasco; España
Fil: Poliero, Aimará Ayelen. Universidad Nacional de Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente; Argentina
Fil: Viacava, Gabriela Elena. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: García González, Diego Luis. Consejo Superior de Investigaciones Científicas; España
Fil: Gallina Toschi, Tullia. Università di Bologna; Italia
Fil: Servili, Maurizio. Università di Perugia; Italia
Fil: Berrueta, Luis Angel. Universidad del País Vasco; España
Materia
NUCLEAR MAGNETIC RESONANCE
CHEMOMETRICS
STABILITY
OXIDATIVE DEGRADATION
HYDROLYTIC DEGRADATION
OLIVE OIL
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/159288
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Assessment of virgin olive oil stability during storage by 1H-NMR fingerprintng and chemometricsAlonso Salces, Rosa MariaGallo, BlancaPoliero, Aimará AyelenViacava, Gabriela ElenaGarcía González, Diego LuisGallina Toschi, TulliaServili, MaurizioBerrueta, Luis AngelNUCLEAR MAGNETIC RESONANCECHEMOMETRICSSTABILITYOXIDATIVE DEGRADATIONHYDROLYTIC DEGRADATIONOLIVE OILhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The quality of virgin olive oil (VOO) is related to its oxidative stability, storage, and sensory and nutri- tional properties. VOO oxidation leads to the formation of off-flavour substances, degradation of its bio- active antioxidants and accumulation of degradation compounds, causing the loss of its sensory and health-promoting qualities, its commercial value and consumer acceptance [1]. VOO resistance to oxi- dation depends on its chemical composition and its exposure to pro-oxidant factors such as oxygen, light and temperature. VOO stability during storage was studied by an untargeted metabolomics ap- proach based on 1H-NMR fingerprinting and pattern recognition simulating normal shelf life conditions throughout its commercialization.Fil: Alonso Salces, Rosa Maria. Universidad Nacional de Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente; ArgentinaFil: Gallo, Blanca. Universidad del País Vasco; EspañaFil: Poliero, Aimará Ayelen. Universidad Nacional de Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente; ArgentinaFil: Viacava, Gabriela Elena. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaFil: García González, Diego Luis. Consejo Superior de Investigaciones Científicas; EspañaFil: Gallina Toschi, Tullia. Università di Bologna; ItaliaFil: Servili, Maurizio. Università di Perugia; ItaliaFil: Berrueta, Luis Angel. Universidad del País Vasco; EspañaServizi Editoriali Assoc Srl2021-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/159288Alonso Salces, Rosa Maria; Gallo, Blanca; Poliero, Aimará Ayelen; Viacava, Gabriela Elena; García González, Diego Luis; et al.; Assessment of virgin olive oil stability during storage by 1H-NMR fingerprintng and chemometrics; Servizi Editoriali Assoc Srl; Rivista Italiana Delle Sostanze Grasse; 98; 4; 12-2021; 283-2860035-6808CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.innovhub-ssi.it/kdocs/2036794/2021_vol._984_-_pt._2_-_analytical_solutions_addressing_olive_oil_quality_issues.pdfinfo:eu-repo/semantics/altIdentifier/url/https://digital.csic.es/handle/10261/264793info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-17T10:42:43Zoai:ri.conicet.gov.ar:11336/159288instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-17 10:42:44.191CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Assessment of virgin olive oil stability during storage by 1H-NMR fingerprintng and chemometrics
title Assessment of virgin olive oil stability during storage by 1H-NMR fingerprintng and chemometrics
spellingShingle Assessment of virgin olive oil stability during storage by 1H-NMR fingerprintng and chemometrics
Alonso Salces, Rosa Maria
NUCLEAR MAGNETIC RESONANCE
CHEMOMETRICS
STABILITY
OXIDATIVE DEGRADATION
HYDROLYTIC DEGRADATION
OLIVE OIL
title_short Assessment of virgin olive oil stability during storage by 1H-NMR fingerprintng and chemometrics
title_full Assessment of virgin olive oil stability during storage by 1H-NMR fingerprintng and chemometrics
title_fullStr Assessment of virgin olive oil stability during storage by 1H-NMR fingerprintng and chemometrics
title_full_unstemmed Assessment of virgin olive oil stability during storage by 1H-NMR fingerprintng and chemometrics
title_sort Assessment of virgin olive oil stability during storage by 1H-NMR fingerprintng and chemometrics
dc.creator.none.fl_str_mv Alonso Salces, Rosa Maria
Gallo, Blanca
Poliero, Aimará Ayelen
Viacava, Gabriela Elena
García González, Diego Luis
Gallina Toschi, Tullia
Servili, Maurizio
Berrueta, Luis Angel
author Alonso Salces, Rosa Maria
author_facet Alonso Salces, Rosa Maria
Gallo, Blanca
Poliero, Aimará Ayelen
Viacava, Gabriela Elena
García González, Diego Luis
Gallina Toschi, Tullia
Servili, Maurizio
Berrueta, Luis Angel
author_role author
author2 Gallo, Blanca
Poliero, Aimará Ayelen
Viacava, Gabriela Elena
García González, Diego Luis
Gallina Toschi, Tullia
Servili, Maurizio
Berrueta, Luis Angel
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv NUCLEAR MAGNETIC RESONANCE
CHEMOMETRICS
STABILITY
OXIDATIVE DEGRADATION
HYDROLYTIC DEGRADATION
OLIVE OIL
topic NUCLEAR MAGNETIC RESONANCE
CHEMOMETRICS
STABILITY
OXIDATIVE DEGRADATION
HYDROLYTIC DEGRADATION
OLIVE OIL
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The quality of virgin olive oil (VOO) is related to its oxidative stability, storage, and sensory and nutri- tional properties. VOO oxidation leads to the formation of off-flavour substances, degradation of its bio- active antioxidants and accumulation of degradation compounds, causing the loss of its sensory and health-promoting qualities, its commercial value and consumer acceptance [1]. VOO resistance to oxi- dation depends on its chemical composition and its exposure to pro-oxidant factors such as oxygen, light and temperature. VOO stability during storage was studied by an untargeted metabolomics ap- proach based on 1H-NMR fingerprinting and pattern recognition simulating normal shelf life conditions throughout its commercialization.
Fil: Alonso Salces, Rosa Maria. Universidad Nacional de Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente; Argentina
Fil: Gallo, Blanca. Universidad del País Vasco; España
Fil: Poliero, Aimará Ayelen. Universidad Nacional de Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente; Argentina
Fil: Viacava, Gabriela Elena. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: García González, Diego Luis. Consejo Superior de Investigaciones Científicas; España
Fil: Gallina Toschi, Tullia. Università di Bologna; Italia
Fil: Servili, Maurizio. Università di Perugia; Italia
Fil: Berrueta, Luis Angel. Universidad del País Vasco; España
description The quality of virgin olive oil (VOO) is related to its oxidative stability, storage, and sensory and nutri- tional properties. VOO oxidation leads to the formation of off-flavour substances, degradation of its bio- active antioxidants and accumulation of degradation compounds, causing the loss of its sensory and health-promoting qualities, its commercial value and consumer acceptance [1]. VOO resistance to oxi- dation depends on its chemical composition and its exposure to pro-oxidant factors such as oxygen, light and temperature. VOO stability during storage was studied by an untargeted metabolomics ap- proach based on 1H-NMR fingerprinting and pattern recognition simulating normal shelf life conditions throughout its commercialization.
publishDate 2021
dc.date.none.fl_str_mv 2021-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/159288
Alonso Salces, Rosa Maria; Gallo, Blanca; Poliero, Aimará Ayelen; Viacava, Gabriela Elena; García González, Diego Luis; et al.; Assessment of virgin olive oil stability during storage by 1H-NMR fingerprintng and chemometrics; Servizi Editoriali Assoc Srl; Rivista Italiana Delle Sostanze Grasse; 98; 4; 12-2021; 283-286
0035-6808
CONICET Digital
CONICET
url http://hdl.handle.net/11336/159288
identifier_str_mv Alonso Salces, Rosa Maria; Gallo, Blanca; Poliero, Aimará Ayelen; Viacava, Gabriela Elena; García González, Diego Luis; et al.; Assessment of virgin olive oil stability during storage by 1H-NMR fingerprintng and chemometrics; Servizi Editoriali Assoc Srl; Rivista Italiana Delle Sostanze Grasse; 98; 4; 12-2021; 283-286
0035-6808
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.innovhub-ssi.it/kdocs/2036794/2021_vol._984_-_pt._2_-_analytical_solutions_addressing_olive_oil_quality_issues.pdf
info:eu-repo/semantics/altIdentifier/url/https://digital.csic.es/handle/10261/264793
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Servizi Editoriali Assoc Srl
publisher.none.fl_str_mv Servizi Editoriali Assoc Srl
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1843605906673106944
score 13.001348

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