Fingerprinting of monovarietal olive oils from Argentina and Uruguay via stable isotope, fatty acid profile, and chemometric analyses

• Autores: Spangenberg, Jorge Enrique; Lantos, Irene Johanna
• Año de publicación: 2024
• Idioma: inglés
• Tipo de recurso: artículo
• Fuente: Food Chemistry; 449; 139194; https://doi.org/10.1016/j.foodchem.2024.139194
• Materia: Olive oil; Traceability; IRMS; FAMEs; δ13C, δ2H and δ18O
• Institución: Universidad de Buenos Aires. Facultad de Filosofía y Letras

Fil: Spangenberg, Jorge Enrique. University of Lausanne. Institute of Earth Surface Dynamics (IDYST); Suiza
Fil: Lantos, Irene Johanna. Consejo Nacional de Investigaciones Científicas y Técnicas. Universidad de Buenos Aires. Instituto de las Culturas; Argentina
Tracing methods of non-European EVOOs commercialized worldwide are becoming crucial for effective authenticity controls. Limited analytical studies of these oils are available on a global scale, similar to those of European EVOOs. We report for the first time the fatty acid concentrations, bulk-oil 2H/1H, 13C/12C, and 18O/16O ratios and fatty acid 13C/12C ratios of 43 authentic monovarietal EVOOs from different geographical regions in Argentina and Uruguay. The samples were obtained from a wide range of latitudes and altitudes along an E–W profile, from lowlands near the Atlantic Ocean to the pre-Andean highlands near the Pacific Ocean. Principal component scores were used to cluster EVOOs into three groups— central-western Argentina, central Argentina, and Uruguay—based on nine stable isotope ratios and the oleic-linoleic acid concentration ratio. The bulk 2H/1H and 18O/16O values and 13C/12C of palmitoleic and linoleic acids provide good tools for differentiating these oils via linear discriminant analysis.
Spangenberg, J. E. y Lantos, I. J. (2024) Fingerprinting of monovarietal olive oils from Argentina and Uruguay via stable isotope, fatty acid profile, and chemometric analyses. Food Chemistry, 449, 139194.