GC-MS, FTIR and Raman spectroscopic analysis of fatty acids of Pistacia vera (Greek variety "Aegina") oils from two consecutive harvest periods and chemometric differentiation of oils quality.

Valasi, Lydia; Kokotou, Maroula G; Pappas, Christos S

Valasi, Lydia; Kokotou, Maroula G; Pappas, Christos S.

Afiliação

Valasi L; Laboratory of Chemistry, Department of Food Science & Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855, Greece.
Kokotou MG; Laboratory of Chemistry, Department of Food Science & Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855, Greece.
Pappas CS; Laboratory of Chemistry, Department of Food Science & Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855, Greece. Electronic address: chrispap@aua.gr.

Food Res Int ; 148: 110590, 2021 10.

Article em En | MEDLINE | ID: mdl-34507735

Assuntos

Pistacia; Ácidos Graxos; Análise de Fourier; Cromatografia Gasosa-Espectrometria de Massas; Grécia; Óleos de Plantas; Espectroscopia de Infravermelho com Transformada de Fourier

Palavras-chave

Discriminant analysis; FAMEs; Gas Chromatography-Mass Spectrometry; Infrared spectroscopy; Pistachio oil; Raman; UFAs

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Pistacia Idioma: En Ano de publicação: 2021 Tipo de documento: Article

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Pistacia Idioma: En Ano de publicação: 2021 Tipo de documento: Article