Study of the influence of triacylglycerol composition on DSC cooling curves of extra virgin olive oil by chemometric data processing

Autores
Maggio, Ruben Mariano; Barnaba, Carlo; Cerretani, Lorenzo; Paciulli, Maria; Chiavaro, Emma
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In this work, a coupled high-pressure liquid chromatography-differential scanning calorimetry-partial least square (HPLC-DSC-PLS) procedure was applied to clarify the influence of triacylglycerol composition on the shape of cooling curves for extra virgin olive oil (EVOo), as chemometric processing of digitized DSC curves was previously reported to be an attractive alternative to the application of the common procedure of parameter extrapolation for the analysis of thermal transition. 69 samples of EVOo were analysed to obtain triacylglycerol (TAG) composition by means of HPLC and DSC cooling profiles. Results obtained by the application of PLS algorithm on TAG concentration (%) and digitized DSC curves showed that cooling transitions were markedly influenced by OOO, OLO and OOP + SLO that are the most representative TAG for EVOo. Other TAG as LLP + OLnO, LLL + LLPo and POPo developed good PLS models, appearing to influence EVOo cooling curve, although less markedly than the further. Otherwise, the other identified TAG did not render appropriate models. Finally, grouping TAG according to different unsaturation degree, high correlation coefficients (>0.80) and low relative standard deviations (<11 %) were found for sum of tri-unsaturated triacylglycerols in both calibration and validation sets. Starting from these encouraging results, this new and fast coupled approach may be applied to a wider set of EVOo samples to tentatively discriminate among oils according to different geographical and/or botanical origins taking into account relation established among TAG and cooling curves.
Fil: Maggio, Ruben Mariano. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
Fil: Barnaba, Carlo. Instituto Tecnológico y de Estudios Superiores de Occidente; México
Fil: Cerretani, Lorenzo. Universidad de Bologna; Italia
Fil: Paciulli, Maria. Università di Parma; Italia
Fil: Chiavaro, Emma. Università di Parma; Italia
Materia
DSC COOLING CURVES
EXTRA VIRGIN OLIVE OIL
PARTIAL LEAST SQUARE REGRESSION
TRIACYLGLYCEROLS
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:11336/94402
Acceder
id CONICETDig_7795f88e69fa0b9e8d47c834e52dcc46
oai_identifier_str oai:ri.conicet.gov.ar:11336/94402
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Study of the influence of triacylglycerol composition on DSC cooling curves of extra virgin olive oil by chemometric data processingMaggio, Ruben MarianoBarnaba, CarloCerretani, LorenzoPaciulli, MariaChiavaro, EmmaDSC COOLING CURVESEXTRA VIRGIN OLIVE OILPARTIAL LEAST SQUARE REGRESSIONTRIACYLGLYCEROLShttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1In this work, a coupled high-pressure liquid chromatography-differential scanning calorimetry-partial least square (HPLC-DSC-PLS) procedure was applied to clarify the influence of triacylglycerol composition on the shape of cooling curves for extra virgin olive oil (EVOo), as chemometric processing of digitized DSC curves was previously reported to be an attractive alternative to the application of the common procedure of parameter extrapolation for the analysis of thermal transition. 69 samples of EVOo were analysed to obtain triacylglycerol (TAG) composition by means of HPLC and DSC cooling profiles. Results obtained by the application of PLS algorithm on TAG concentration (%) and digitized DSC curves showed that cooling transitions were markedly influenced by OOO, OLO and OOP + SLO that are the most representative TAG for EVOo. Other TAG as LLP + OLnO, LLL + LLPo and POPo developed good PLS models, appearing to influence EVOo cooling curve, although less markedly than the further. Otherwise, the other identified TAG did not render appropriate models. Finally, grouping TAG according to different unsaturation degree, high correlation coefficients (>0.80) and low relative standard deviations (<11 %) were found for sum of tri-unsaturated triacylglycerols in both calibration and validation sets. Starting from these encouraging results, this new and fast coupled approach may be applied to a wider set of EVOo samples to tentatively discriminate among oils according to different geographical and/or botanical origins taking into account relation established among TAG and cooling curves.Fil: Maggio, Ruben Mariano. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; ArgentinaFil: Barnaba, Carlo. Instituto Tecnológico y de Estudios Superiores de Occidente; MéxicoFil: Cerretani, Lorenzo. Universidad de Bologna; ItaliaFil: Paciulli, Maria. Università di Parma; ItaliaFil: Chiavaro, Emma. Università di Parma; ItaliaSpringer2014-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/94402Maggio, Ruben Mariano; Barnaba, Carlo; Cerretani, Lorenzo; Paciulli, Maria; Chiavaro, Emma; Study of the influence of triacylglycerol composition on DSC cooling curves of extra virgin olive oil by chemometric data processing; Springer; Journal of Thermal Analysis and Calorimetry; 115; 3; 3-2014; 2037-20441388-6150CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs10973-013-3027-1info:eu-repo/semantics/altIdentifier/doi/10.1007/s10973-013-3027-1info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-17T11:26:39Zoai:ri.conicet.gov.ar:11336/94402instacron: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 11:26:39.847CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Study of the influence of triacylglycerol composition on DSC cooling curves of extra virgin olive oil by chemometric data processing
title Study of the influence of triacylglycerol composition on DSC cooling curves of extra virgin olive oil by chemometric data processing
spellingShingle Study of the influence of triacylglycerol composition on DSC cooling curves of extra virgin olive oil by chemometric data processing
Maggio, Ruben Mariano
DSC COOLING CURVES
EXTRA VIRGIN OLIVE OIL
PARTIAL LEAST SQUARE REGRESSION
TRIACYLGLYCEROLS
title_short Study of the influence of triacylglycerol composition on DSC cooling curves of extra virgin olive oil by chemometric data processing
title_full Study of the influence of triacylglycerol composition on DSC cooling curves of extra virgin olive oil by chemometric data processing
title_fullStr Study of the influence of triacylglycerol composition on DSC cooling curves of extra virgin olive oil by chemometric data processing
title_full_unstemmed Study of the influence of triacylglycerol composition on DSC cooling curves of extra virgin olive oil by chemometric data processing
title_sort Study of the influence of triacylglycerol composition on DSC cooling curves of extra virgin olive oil by chemometric data processing
dc.creator.none.fl_str_mv Maggio, Ruben Mariano
Barnaba, Carlo
Cerretani, Lorenzo
Paciulli, Maria
Chiavaro, Emma
author Maggio, Ruben Mariano
author_facet Maggio, Ruben Mariano
Barnaba, Carlo
Cerretani, Lorenzo
Paciulli, Maria
Chiavaro, Emma
author_role author
author2 Barnaba, Carlo
Cerretani, Lorenzo
Paciulli, Maria
Chiavaro, Emma
author2_role author
author
author
author
dc.subject.none.fl_str_mv DSC COOLING CURVES
EXTRA VIRGIN OLIVE OIL
PARTIAL LEAST SQUARE REGRESSION
TRIACYLGLYCEROLS
topic DSC COOLING CURVES
EXTRA VIRGIN OLIVE OIL
PARTIAL LEAST SQUARE REGRESSION
TRIACYLGLYCEROLS
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv In this work, a coupled high-pressure liquid chromatography-differential scanning calorimetry-partial least square (HPLC-DSC-PLS) procedure was applied to clarify the influence of triacylglycerol composition on the shape of cooling curves for extra virgin olive oil (EVOo), as chemometric processing of digitized DSC curves was previously reported to be an attractive alternative to the application of the common procedure of parameter extrapolation for the analysis of thermal transition. 69 samples of EVOo were analysed to obtain triacylglycerol (TAG) composition by means of HPLC and DSC cooling profiles. Results obtained by the application of PLS algorithm on TAG concentration (%) and digitized DSC curves showed that cooling transitions were markedly influenced by OOO, OLO and OOP + SLO that are the most representative TAG for EVOo. Other TAG as LLP + OLnO, LLL + LLPo and POPo developed good PLS models, appearing to influence EVOo cooling curve, although less markedly than the further. Otherwise, the other identified TAG did not render appropriate models. Finally, grouping TAG according to different unsaturation degree, high correlation coefficients (>0.80) and low relative standard deviations (<11 %) were found for sum of tri-unsaturated triacylglycerols in both calibration and validation sets. Starting from these encouraging results, this new and fast coupled approach may be applied to a wider set of EVOo samples to tentatively discriminate among oils according to different geographical and/or botanical origins taking into account relation established among TAG and cooling curves.
Fil: Maggio, Ruben Mariano. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
Fil: Barnaba, Carlo. Instituto Tecnológico y de Estudios Superiores de Occidente; México
Fil: Cerretani, Lorenzo. Universidad de Bologna; Italia
Fil: Paciulli, Maria. Università di Parma; Italia
Fil: Chiavaro, Emma. Università di Parma; Italia
description In this work, a coupled high-pressure liquid chromatography-differential scanning calorimetry-partial least square (HPLC-DSC-PLS) procedure was applied to clarify the influence of triacylglycerol composition on the shape of cooling curves for extra virgin olive oil (EVOo), as chemometric processing of digitized DSC curves was previously reported to be an attractive alternative to the application of the common procedure of parameter extrapolation for the analysis of thermal transition. 69 samples of EVOo were analysed to obtain triacylglycerol (TAG) composition by means of HPLC and DSC cooling profiles. Results obtained by the application of PLS algorithm on TAG concentration (%) and digitized DSC curves showed that cooling transitions were markedly influenced by OOO, OLO and OOP + SLO that are the most representative TAG for EVOo. Other TAG as LLP + OLnO, LLL + LLPo and POPo developed good PLS models, appearing to influence EVOo cooling curve, although less markedly than the further. Otherwise, the other identified TAG did not render appropriate models. Finally, grouping TAG according to different unsaturation degree, high correlation coefficients (>0.80) and low relative standard deviations (<11 %) were found for sum of tri-unsaturated triacylglycerols in both calibration and validation sets. Starting from these encouraging results, this new and fast coupled approach may be applied to a wider set of EVOo samples to tentatively discriminate among oils according to different geographical and/or botanical origins taking into account relation established among TAG and cooling curves.
publishDate 2014
dc.date.none.fl_str_mv 2014-03
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/11336/94402
Maggio, Ruben Mariano; Barnaba, Carlo; Cerretani, Lorenzo; Paciulli, Maria; Chiavaro, Emma; Study of the influence of triacylglycerol composition on DSC cooling curves of extra virgin olive oil by chemometric data processing; Springer; Journal of Thermal Analysis and Calorimetry; 115; 3; 3-2014; 2037-2044
1388-6150
CONICET Digital
CONICET
url http://hdl.handle.net/11336/94402
identifier_str_mv Maggio, Ruben Mariano; Barnaba, Carlo; Cerretani, Lorenzo; Paciulli, Maria; Chiavaro, Emma; Study of the influence of triacylglycerol composition on DSC cooling curves of extra virgin olive oil by chemometric data processing; Springer; Journal of Thermal Analysis and Calorimetry; 115; 3; 3-2014; 2037-2044
1388-6150
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://link.springer.com/article/10.1007%2Fs10973-013-3027-1
info:eu-repo/semantics/altIdentifier/doi/10.1007/s10973-013-3027-1
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
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
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
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score 13.001348

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