A review on the application of chromatographic methods, coupled to chemometrics, for food authentication

Fatty Acids-Based Quality Index to Differentiate Worldwide Commercial Pistachio Cultivars

The fatty acid profiles of five main commercial pistachio cultivars, including Ahmad-Aghaei, Akbari, Chrok, Kalle-Ghouchi, and Ohadi, were determined by gas chromatography: palmitic (C16:0), palmitoleic (C16:1), stearic (C18:0), oleic (C18:1), linoleic (C18:2), linolenic (C18:3), arachidic (C20:0), and gondoic (C20:1) acid. Based on the oleic to linoleic acid (O/L) ratio, a quality index was determined for these five cultivars: Ohadi (2.40) < Ahmad-Aghaei (2.60) < Kale-Ghouchi (2.94) < Chrok (3.05) < Akbari (3.66). Principal component analysis (PCA) of the fatty acid data yielded three significant PCs, which together account for 80.0% of the total variance in the dataset. A linear discriminant analysis (LDA) model that was evaluated with cross-validation correctly classified almost all of the samples: the average percent accuracy for the prediction set was 98.0%. The high predictive power for the prediction set shows the ability to indicate the cultivar of an unknown sample based on its fatty acid chromatographic fingerprint.