ArticleFoods (Basel, Switzerland)2021
Authentication and Chemometric Discrimination of Six Greek PDO Table Olive Varieties through Morphological Characteristics of Their Stones.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Article
- The Natural Fermentation of Greek Tsounati Olives: Microbiome Analysis.Foods (Basel, Switzerland) · 2025Article
- Rapid analysis technologies with chemometrics for food authenticity field: A review.Current research in food science · 2024Review
- Discrimination of 14 olive cultivars using morphological analysis and machine learning algorithms.Frontiers in plant science · 2024Article
- Implementation of Chemometrics and Other Techniques as Means of Authenticity and Traceability to Detect Adulteration in Foods for the Protection of Human Health.Foods (Basel, Switzerland) · 2023Article
- Antioxidant and DNA-Protective Activity of an Extract Originated from Kalamon Olives Debittering.Antioxidants (Basel, Switzerland) · 2023Article
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Authors and funding
9 authors.
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Abstract
Table olives, the number one consumed fermented food in Europe, are widely consumed as they contain many valuable ingredients for health. It is also a food which may be the subject of adulteration, as many different olive varieties with different geographical origin, exist all over the word. In the present study, the image analysis of stones of six main Greek protected designation of origin (PDO) table olive varieties was performed for the control of their authentication and discrimination, with cv. Prasines Chalkidikis, cv. Kalamata Olive, cv. Konservolia Stylidas, cv. Konservolia Amfissis, cv. Throuba Thassos and cv. Throuba Chios being the studied olive varieties. Orthogonal partial least square discriminant analysis (OPLS-DA) was used for discrimination and classification of the six Greek table olive varieties. With a 98.33% of varietal discrimination, the OPLS-DA model proved to be an efficient tool to authentify table olive varieties from their morphological characteristics.
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