{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,6]],"date-time":"2026-05-06T01:29:41Z","timestamp":1778030981981,"version":"3.51.4"},"reference-count":34,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2021,2,25]],"date-time":"2021-02-25T00:00:00Z","timestamp":1614211200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["UIDB\/00690\/2020"],"award-info":[{"award-number":["UIDB\/00690\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["UIDB\/00690\/2020"],"award-info":[{"award-number":["UIDB\/00690\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Proder","award":["project OliveOld\u2014Identifica\u00e7\u00e3o e caracteriza\u00e7\u00e3o de oliveiras centen\u00e1rias para obten\u00e7\u00e3o de produtos diferenciados\u201d no. 53988"],"award-info":[{"award-number":["project OliveOld\u2014Identifica\u00e7\u00e3o e caracteriza\u00e7\u00e3o de oliveiras centen\u00e1rias para obten\u00e7\u00e3o de produtos diferenciados\u201d no. 53988"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The high proportions of monounsaturated fatty acids (MUFA) represent one of the most important technological and nutritional features of olive oils. The present study details the fatty acid (FA) composition of autochthonous cultivars (Lentisca, Madural, Redondal, Rebol\u00e3, Verdeal, and Verdeal Transmontana) produced from centenarian trees during five crop years (2013\u20132017). Olive cultivar highly influenced the FA composition, namely, oleic acid (70.3% for Madural to 80.7% for Redondal) and palmitic acid (10.4% for Lentisca to 13.5% for Verdeal). Similarly, crop year significantly influenced the individual FA contents. Principal component analysis of FA data enabled the unsupervised classification by cultivar and, within each cultivar, by crop year. Furthermore, the levels of nine individual FAs, together with the polyunsaturated fatty acid contents, selected using the simulated annealing algorithm, allowed for their correct classification, on the basis of linear discriminant analysis, according to the olive cultivar, with an overall sensitivity of 92%, for leave-one-out cross-validation procedure. Globally, the cultivar effect superimposed that of crop year, showing that some cultivars, such as Redondal and Verdeal Transmontana, have consistently high and homogeneous proportions of MUFA, indicating that they are worth exploring in terms of future selection of cultivars that are able to produce olive oils with increased nutritional value and that are less prone to oxidation.<\/jats:p>","DOI":"10.3390\/foods10030496","type":"journal-article","created":{"date-parts":[[2021,2,25]],"date-time":"2021-02-25T21:16:53Z","timestamp":1614287813000},"page":"496","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":29,"title":["Fatty Acid Composition from Olive Oils of Portuguese Centenarian Trees Is Highly Dependent on Olive Cultivar and Crop Year"],"prefix":"10.3390","volume":"10","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9305-0976","authenticated-orcid":false,"given":"Nuno","family":"Rodrigues","sequence":"first","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1686-3850","authenticated-orcid":false,"given":"Susana","family":"Casal","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal"}]},{"given":"Teresa","family":"Pinho","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9685-231X","authenticated-orcid":false,"given":"Rebeca","family":"Cruz","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6595-9165","authenticated-orcid":false,"given":"Ant\u00f3nio M.","family":"Peres","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6331-3731","authenticated-orcid":false,"given":"Paula","family":"Baptista","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2260-0600","authenticated-orcid":false,"given":"Jos\u00e9 Alberto","family":"Pereira","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2021,2,25]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"38","DOI":"10.1016\/j.talanta.2017.05.080","article-title":"Compound-specific \u03b413C and \u03b42H analysis of olive oil fatty acids","volume":"174","author":"Paolini","year":"2017","journal-title":"Talanta"},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Boskou, D. 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