Quantification of Chemical Characteristics of Olive Fruit and Oil of cv Cobrançosa in Two Ripening Stages Using MIR Spectroscopy and Chemometrics

Food Analytical Methods

Volumn 8, Issue 6, 2015, Pages 1490-1498

  Machado, Manuela ^a,c   Machado, Nelson ^c   Gouvinhas, Irene ^a,c   Cunha, Maria ^a   de Almeida, José M M M ^a,b   Barros, Ana I R N A ^a,c  

^a UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

^c UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

Author keywords

Chemical composition; Chemometrics; FTIR; Olive fruit antioxidant activity; Olive oil antioxidant activity; Ripening stage

Indexed keywords

ANTIOXIDANTS; CALIBRATION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; FRUITS; LEAST SQUARES APPROXIMATIONS; MEAN SQUARE ERROR; OIL SHALE; PHENOLS; PRINCIPAL COMPONENT ANALYSIS; REGRESSION ANALYSIS;

ANTI-OXIDANT ACTIVITIES; CHEMICAL COMPOSITIONS; CHEMOMETRICS; FTIR; RIPENING STAGES;

OLIVE OIL;

OLEACEAE; OSA;

EID: 84930480257     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-014-0017-2     Document Type: Article

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