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

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dc.contributor.authorMontero Fernández, Ismael
dc.contributor.authorMartín Tornero, Elísabet
dc.contributor.authorMartín Vertedor, Daniel
dc.contributor.authorFernández Fernández, Antonio
dc.contributor.authorMonago Maraña, Olga
dc.date.accessioned2024-05-20T11:18:06Z
dc.date.available2024-05-20T11:18:06Z
dc.date.issued2023-09-06
dc.description.abstractCalifornian-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.en
dc.description.versionversión publicada
dc.identifier.doihttps://doi.org/10.3390/chemosensors11090491
dc.identifier.issneISSN 2227-9040
dc.identifier.urihttps://hdl.handle.net/20.500.14468/11588
dc.journal.titleChemosensors
dc.journal.volume11
dc.language.isoen
dc.publisherMDPI
dc.relation.centerFacultad de Ciencias
dc.relation.departmentCiencias Analíticas
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttp://creativecommons.org/licenses/by/4.0
dc.subject.keywordsacrylamide
dc.subject.keywordsNIRS
dc.subject.keywordstable olive
dc.subject.keywordsfat
dc.subject.keywordssterilization
dc.titleAcrylamide-fat correlation in californian-style black olives using near-infrared spectroscopyes
dc.typejournal articleen
dc.typeartículoes
dspace.entity.typePublication
relation.isAuthorOfPublicationc0470b08-f19e-4ad5-b982-2615856713c1
relation.isAuthorOfPublicationee9ceafc-e763-4814-87ae-e2bb2b43d660
relation.isAuthorOfPublication.latestForDiscoveryc0470b08-f19e-4ad5-b982-2615856713c1
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