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Variability of 4-monomethylsterols and 4,4â²-dimethylsterols in olive oil and their use as indicators of olive variety, ripening degree, and oil storage temperature
- Lukic, Marina, Lukic, Igor, Sladonja, Barbara, Pilizota, Vlasta
- Journal of agricultural and food chemistry 2015 v.63 no.22 pp. 5499-5508
- discriminant analysis, flame ionization, gas chromatography-mass spectrometry, multivariate analysis, olive oil, olives, ripening, storage temperature
- To investigate the variability of 4-monomethylsterols and 4,4'-dimethylsterols in olive oil as a result of variety, ripening, and storage temperature, 36 samples were subjected to gas chromatography with flame ionization detection (GC-FID) and with mass spectrometric detection (GC-MS), and results were processed by univariate and multivariate statistics. Relative amounts (percent) of Î²-amyrin, cycloartenol, and 24-methylenecycloartanol accounted for the most variation due to variety, while citrostadienol (percent) and 24-methylenecycloartanol (milligrams per 100 g) were strongly affected by ripening. Multivariate statistics differentiated olive oils regardless of storage conditions, which implied the possibility to use 4-monomethyl- and 4,4'-dimethylsterols as indicators of variety and ripening degree for fresh and stored oils. Absolute changes in 4-monomethyl- and 4,4'-dimethylsterols after storage were of a much smaller magnitude, meaning the investigated olive oils essentially retained health-beneficial features that derive from these compounds. Relative changes caused by storage were specific for each storage temperature and were useful in discriminating oils by linear discriminant analysis.