Acrylamide-fat correlation in californian-style black olives using near-infrared spectroscopy

Fernández, Antonio, Montero-Fernández, Ismael, Monago Maraña, Olga, Martín Tornero, Elísabet y Martín Vertedor, Daniel . (2023) Acrylamide-fat correlation in californian-style black olives using near-infrared spectroscopy. Chemosensors (2023), 11, 491 - 503

Ficheros (Some files may be inaccessible until you login with your e-spacio credentials)
Nombre Descripción Tipo MIME Size
Monago_Marana__Olga_Chemosensors_2.pdf Monago Marana, Olga_Chemosensors_2.pdf Click to show the corresponding preview/stream application/pdf; 2.10MB

Título Acrylamide-fat correlation in californian-style black olives using near-infrared spectroscopy
Autor(es) Fernández, Antonio
Montero-Fernández, Ismael
Monago Maraña, Olga
Martín Tornero, Elísabet
Martín Vertedor, Daniel
Materia(s) Ciencias
Abstract Californian-style is one of the most important black table olive elaborations. During its processing, table olives produce acrylamide, a potential carcinogen compound generated during sterilization. In the present study, total fat and acrylamide content in Californian-style table olives were determined and a regression between them was performed (acrylamide concentration range: below limit of detection—2500 ng g−1 and 8–22% for total fat). Nowadays, there are fast and efficient new techniques, such as Near-Infrared Spectroscopy (NIRS) to measure fat content parameters. In that sense, NIRS was used to perform a fat content quantification model in olives in order to indirectly determine acrylamide content. Calibration models for fat quantification were obtained in defatted olive pastes from a unique variety and for olive pastes from different varieties. In the first case, best results were obtained since only one variety was used (R2 = 0.9694; RMSECV = 1.31%; and REP = 8.4%). However, in the second case, results were still acceptable R2 = 0.678, RMSECV = 2.3%, REP = 17.7% and RMSEV = 2.17%. Regression coefficients showed the most influence variables corresponded with fat. The determination coefficient for the fat and acrylamide correlation was high (r = 0.877), being an efficient approach to find out the contribution of fat degradation to acrylamide synthesis in table olives.
Palabras clave acrylamide
NIRS
table olive
fat
sterilization
Editor(es) MDPI
Fecha 2023-09-06
Formato application/pdf
Identificador bibliuned:DptoCA-FCIE-Articulos-Omonago-0002
http://e-spacio.uned.es/fez/view/bibliuned:DptoCA-FCIE-Articulos-Omonago-0002
DOI - identifier https://doi.org/10.3390/chemosensors11090491
ISSN - identifier eISSN 2227-9040
Nombre de la revista Chemosensors
Número de Volumen 11
Página inicial 491
Página final 503
Publicado en la Revista Chemosensors (2023), 11, 491 - 503
Idioma eng
Versión de la publicación publishedVersion
Tipo de recurso Article
Derechos de acceso y licencia http://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
Tipo de acceso Acceso abierto
Notas adicionales The registered version of this article, first published in Chemosensors, is available online at the publisher's website: MDPI, https://doi.org/10.3390/chemosensors11090491
Notas adicionales La versión registrada de este artículo, publicado por primera vez en Chemosensors, está disponible en línea en el sitio web del editor: MDPI, https://doi.org/10.3390/chemosensors11090491

Tipo de documento: Artículo de revista
Collections: Departamento de Ciencias Analiticas. Artículos
Set de artículo
Set de openaire
 
Versiones
Versión Tipo de filtro
Contador de citas: Google Scholar Search Google Scholar
Estadísticas de acceso: 46 Visitas, 10 Descargas  -  Estadísticas en detalle
Creado: Tue, 13 Feb 2024, 05:40:07 CET