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Sterols, fatty alcohol and triterpenic alcohol changes during ripe table olive processing

López-López, Antonio, Rodríguez-Gómez, Francisco, Victoria Ruíz-Méndez, M., Cortés-Delgado, Amparo, Garrido-Fernández, Antonio
Food chemistry 2009 v.117 no.1 pp. 127-134
olives, Olea europaea, food processing, food processing quality, food composition, phytosterols, fatty alcohols, chemical composition, cultivars, cooking fats and oils, alcohols, pomace, processing stages, classification, statistical analysis, triterpenoids
The aim of the work was to study the effects of processing on the unsaponifiable matter, sterols and fatty and triterpenic alcohol in ripe olive fat (Manzanilla and Hojiblanca cultivars) and to disclose the most influential factors using GLM, PCA and DA. There were significant effects of cultivars or ps on unsaponifiable matter, β-sitosterol, Δ⁵-avenasterol, total sterols, 1-docosanol, 1-tetracosanol (ps), erythrodiol and percentage erythrodiol+uvaol. The values of most of these parameters were within the limits established by the EU Directives for olive and pomace oils but classification of the respective oils was not conclusive. Predictive discriminant analysis using these variables permitted 100% success in the classification according to cultivars and ps (68% in the case of cross validation). Results revealed that some influential steps should be re-designed, particularly the storage phase, in order to minimise changes in the studied fat components during ripe olive processing.