Chemical and sensory characteristics of Italian virgin olive oils from Grossa di Gerace cv

The aim of this study was to provide an additional element of knowledge and evaluation on extra virgin olive oil from the Italian region Calabria, belonging to the Grossa di Gerace cv. Then, the following chemical, physical–chemical, and sensory analyses have been performed: free acidity, peroxide v...

Full description

Saved in:
Bibliographic Details
Published in:European journal of lipid science and technology 2016-02, Vol.118 (2), p.288-298
Main Authors: Di Serio, Maria Gabriella, Di Giacinto, Luciana, Di Loreto, Giuseppina, Giansante, Lucia, Pellegrino, Massimiliano, Vito, Raffaella, Perri, Enzo
Format: Article
Language:English
Subjects:
acidity
adenosine triphosphate
apigenin
Characterization
consumer attitudes
consumer satisfaction
cultivars
Extra virgin olive oil
headspace analysis
luteolin
Markers
Olive oil
palmitic acid
palmitoleic acid
peroxide value
phenolic compounds
principal component analysis
Principal components analysis
sensory evaluation
sensory properties
Single cultivar
sterols
tocopherols
triacylglycerols
Volatile compounds
waxes
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
cited_by cdi_FETCH-LOGICAL-c4122-bc7d8c1743d629db373694dcc9b769c512a6f27c13996d94c62013db2a49732f3
cites cdi_FETCH-LOGICAL-c4122-bc7d8c1743d629db373694dcc9b769c512a6f27c13996d94c62013db2a49732f3
container_end_page 298
container_issue 2
container_start_page 288
container_title European journal of lipid science and technology
container_volume 118
creator Di Serio, Maria Gabriella
Di Giacinto, Luciana
Di Loreto, Giuseppina
Giansante, Lucia
Pellegrino, Massimiliano
Vito, Raffaella
Perri, Enzo
description The aim of this study was to provide an additional element of knowledge and evaluation on extra virgin olive oil from the Italian region Calabria, belonging to the Grossa di Gerace cv. Then, the following chemical, physical–chemical, and sensory analyses have been performed: free acidity, peroxide value, UV spectrophotometric indices, ethyl esters, waxes, tocopherols, fatty acids, triglycerides, sterols, alcohols, phenolic substances, dynamic headspace volatile compounds, and sensory profile. The analytical investigation allowed us to highlight the great potential of this cultivar: a “quality” product that will satisfy consumer expectations for a particular food, and especially a “typicality” because of its unique attributes in the zone of production. According to the results provided by the analysis carried out on the extra virgin olive oil samples from “Grossa di Gerace” and its mixtures with another important cultivar of Calabria, “Carolea,” and thanks to statistical tools, 17 variables have been identified that could be considered markers of single cultivar olive oils of “Grossa di Gerace”: phytol, palmitic acid, 1‐hexanol, trans‐2‐hexen‐1‐ol, α‐amyrin, 3,4‐DHPEA‐EA‐H, palmitoleic acid, apigenin, methyl‐luteolin, geranylgeraniol, 3,4‐DHPEA‐EA, OOL + LnPP, PoOO, PoOP + SPoL + SOLn + SPoPo, citrostadienol, luteolin, and trans‐2‐hexenal. The Principal Components Analysis (PCA) applied to the 17 variables has permitted us to distinguish blends with more than 10% of “Carolea.” Practical applications: The study carried out on single cultivar extra virgin olive oil of Grossa di Gerace has been executed for several practical applications: (i) the knowledge of the chemical profile of the oil is useful to define the sensory, nutritional, and conservative quality of this product; (ii) the identification of analytical parameters is useful for a Protected Denomination of Origin (PDO) characterization; (iii) to protect the single cultivar extra virgin olive oil, inserted into the ATP, from mixtures with other oils, by the identified analytical markers. According to the results provided by the analysis carried out on the extra virgin olive oil samples from “Grossa di Gerace” and its mixtures with another important cultivar of Calabria, “Carolea,” and thanks to statistical tools, 17 variables have been identified that could be considered markers of single cultivar olive oils of “Grossa di Gerace.” The Principal Components Analysis applied to the 17 variables has permi
doi_str_mv 10.1002/ejlt.201400622
format article
fullrecord <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_1761795067</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>3939819331</sourcerecordid><originalsourceid>FETCH-LOGICAL-c4122-bc7d8c1743d629db373694dcc9b769c512a6f27c13996d94c62013db2a49732f3</originalsourceid><addsrcrecordid>eNqFkM1PwjAYhxejiYhevdrE87Afo6VHJciHi8YIMfHSdF0HxbFiO1D-e0tGiDdPbw-_531_faLoGsEOghDf6WVZdzBECYQU45OohRLSizlB-PTwZpSz8-jC-yWEkFMKW9FHf6FXRskSyCoHXlfeuh1QC-mkqrUzvjbKA1uAcS1LIyuwNW5uKmBLs9XAmtKDwtkVGDrrvQS5AUMdUA3U9jI6K2Tp9dVhtqPZ42DaH8Xpy3Dcv09jlSCM40yxvKcQS0hOMc8zwgjlSa4Uz0Jf1UVY0gIzhQjnNOeJouGPJM-wTDgjuCDt6LbZu3b2a6N9LZZ246pwUiBGEeNdSFlIdZqU2jd1uhBrZ1bS7QSCYu9P7P2Jo78A8Ab4NqXe_ZMWg0k6_cvGDRv86Z8jK92nCFVYV7w_D0XKu2T0NHkQryF_0-QLaYWcB-1i9hbWUQgRZLxHyC95DIvo</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1761795067</pqid></control><display><type>article</type><title>Chemical and sensory characteristics of Italian virgin olive oils from Grossa di Gerace cv</title><source>Wiley</source><creator>Di Serio, Maria Gabriella ; Di Giacinto, Luciana ; Di Loreto, Giuseppina ; Giansante, Lucia ; Pellegrino, Massimiliano ; Vito, Raffaella ; Perri, Enzo</creator><creatorcontrib>Di Serio, Maria Gabriella ; Di Giacinto, Luciana ; Di Loreto, Giuseppina ; Giansante, Lucia ; Pellegrino, Massimiliano ; Vito, Raffaella ; Perri, Enzo</creatorcontrib><description>The aim of this study was to provide an additional element of knowledge and evaluation on extra virgin olive oil from the Italian region Calabria, belonging to the Grossa di Gerace cv. Then, the following chemical, physical–chemical, and sensory analyses have been performed: free acidity, peroxide value, UV spectrophotometric indices, ethyl esters, waxes, tocopherols, fatty acids, triglycerides, sterols, alcohols, phenolic substances, dynamic headspace volatile compounds, and sensory profile. The analytical investigation allowed us to highlight the great potential of this cultivar: a “quality” product that will satisfy consumer expectations for a particular food, and especially a “typicality” because of its unique attributes in the zone of production. According to the results provided by the analysis carried out on the extra virgin olive oil samples from “Grossa di Gerace” and its mixtures with another important cultivar of Calabria, “Carolea,” and thanks to statistical tools, 17 variables have been identified that could be considered markers of single cultivar olive oils of “Grossa di Gerace”: phytol, palmitic acid, 1‐hexanol, trans‐2‐hexen‐1‐ol, α‐amyrin, 3,4‐DHPEA‐EA‐H, palmitoleic acid, apigenin, methyl‐luteolin, geranylgeraniol, 3,4‐DHPEA‐EA, OOL + LnPP, PoOO, PoOP + SPoL + SOLn + SPoPo, citrostadienol, luteolin, and trans‐2‐hexenal. The Principal Components Analysis (PCA) applied to the 17 variables has permitted us to distinguish blends with more than 10% of “Carolea.” Practical applications: The study carried out on single cultivar extra virgin olive oil of Grossa di Gerace has been executed for several practical applications: (i) the knowledge of the chemical profile of the oil is useful to define the sensory, nutritional, and conservative quality of this product; (ii) the identification of analytical parameters is useful for a Protected Denomination of Origin (PDO) characterization; (iii) to protect the single cultivar extra virgin olive oil, inserted into the ATP, from mixtures with other oils, by the identified analytical markers. According to the results provided by the analysis carried out on the extra virgin olive oil samples from “Grossa di Gerace” and its mixtures with another important cultivar of Calabria, “Carolea,” and thanks to statistical tools, 17 variables have been identified that could be considered markers of single cultivar olive oils of “Grossa di Gerace.” The Principal Components Analysis applied to the 17 variables has permitted us to distinguish blends with more than 10% of “Carolea.”</description><identifier>ISSN: 1438-7697</identifier><identifier>EISSN: 1438-9312</identifier><identifier>DOI: 10.1002/ejlt.201400622</identifier><language>eng</language><publisher>Weinheim: Wiley-VCH</publisher><subject>acidity ; adenosine triphosphate ; apigenin ; Characterization ; consumer attitudes ; consumer satisfaction ; cultivars ; Extra virgin olive oil ; headspace analysis ; luteolin ; Markers ; Olive oil ; palmitic acid ; palmitoleic acid ; peroxide value ; phenolic compounds ; principal component analysis ; Principal components analysis ; sensory evaluation ; sensory properties ; Single cultivar ; sterols ; tocopherols ; triacylglycerols ; Volatile compounds ; waxes</subject><ispartof>European journal of lipid science and technology, 2016-02, Vol.118 (2), p.288-298</ispartof><rights>2015 WILEY-VCH Verlag GmbH &amp; Co. KGaA, Weinheim</rights><rights>2016 WILEY-VCH Verlag GmbH &amp; Co. KGaA, Weinheim</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4122-bc7d8c1743d629db373694dcc9b769c512a6f27c13996d94c62013db2a49732f3</citedby><cites>FETCH-LOGICAL-c4122-bc7d8c1743d629db373694dcc9b769c512a6f27c13996d94c62013db2a49732f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fejlt.201400622$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fejlt.201400622$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>315,786,790,27957,27958,50923,51032</link.rule.ids></links><search><creatorcontrib>Di Serio, Maria Gabriella</creatorcontrib><creatorcontrib>Di Giacinto, Luciana</creatorcontrib><creatorcontrib>Di Loreto, Giuseppina</creatorcontrib><creatorcontrib>Giansante, Lucia</creatorcontrib><creatorcontrib>Pellegrino, Massimiliano</creatorcontrib><creatorcontrib>Vito, Raffaella</creatorcontrib><creatorcontrib>Perri, Enzo</creatorcontrib><title>Chemical and sensory characteristics of Italian virgin olive oils from Grossa di Gerace cv</title><title>European journal of lipid science and technology</title><addtitle>Eur. J. Lipid Sci. Technol</addtitle><description>The aim of this study was to provide an additional element of knowledge and evaluation on extra virgin olive oil from the Italian region Calabria, belonging to the Grossa di Gerace cv. Then, the following chemical, physical–chemical, and sensory analyses have been performed: free acidity, peroxide value, UV spectrophotometric indices, ethyl esters, waxes, tocopherols, fatty acids, triglycerides, sterols, alcohols, phenolic substances, dynamic headspace volatile compounds, and sensory profile. The analytical investigation allowed us to highlight the great potential of this cultivar: a “quality” product that will satisfy consumer expectations for a particular food, and especially a “typicality” because of its unique attributes in the zone of production. According to the results provided by the analysis carried out on the extra virgin olive oil samples from “Grossa di Gerace” and its mixtures with another important cultivar of Calabria, “Carolea,” and thanks to statistical tools, 17 variables have been identified that could be considered markers of single cultivar olive oils of “Grossa di Gerace”: phytol, palmitic acid, 1‐hexanol, trans‐2‐hexen‐1‐ol, α‐amyrin, 3,4‐DHPEA‐EA‐H, palmitoleic acid, apigenin, methyl‐luteolin, geranylgeraniol, 3,4‐DHPEA‐EA, OOL + LnPP, PoOO, PoOP + SPoL + SOLn + SPoPo, citrostadienol, luteolin, and trans‐2‐hexenal. The Principal Components Analysis (PCA) applied to the 17 variables has permitted us to distinguish blends with more than 10% of “Carolea.” Practical applications: The study carried out on single cultivar extra virgin olive oil of Grossa di Gerace has been executed for several practical applications: (i) the knowledge of the chemical profile of the oil is useful to define the sensory, nutritional, and conservative quality of this product; (ii) the identification of analytical parameters is useful for a Protected Denomination of Origin (PDO) characterization; (iii) to protect the single cultivar extra virgin olive oil, inserted into the ATP, from mixtures with other oils, by the identified analytical markers. According to the results provided by the analysis carried out on the extra virgin olive oil samples from “Grossa di Gerace” and its mixtures with another important cultivar of Calabria, “Carolea,” and thanks to statistical tools, 17 variables have been identified that could be considered markers of single cultivar olive oils of “Grossa di Gerace.” The Principal Components Analysis applied to the 17 variables has permitted us to distinguish blends with more than 10% of “Carolea.”</description><subject>acidity</subject><subject>adenosine triphosphate</subject><subject>apigenin</subject><subject>Characterization</subject><subject>consumer attitudes</subject><subject>consumer satisfaction</subject><subject>cultivars</subject><subject>Extra virgin olive oil</subject><subject>headspace analysis</subject><subject>luteolin</subject><subject>Markers</subject><subject>Olive oil</subject><subject>palmitic acid</subject><subject>palmitoleic acid</subject><subject>peroxide value</subject><subject>phenolic compounds</subject><subject>principal component analysis</subject><subject>Principal components analysis</subject><subject>sensory evaluation</subject><subject>sensory properties</subject><subject>Single cultivar</subject><subject>sterols</subject><subject>tocopherols</subject><subject>triacylglycerols</subject><subject>Volatile compounds</subject><subject>waxes</subject><issn>1438-7697</issn><issn>1438-9312</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><recordid>eNqFkM1PwjAYhxejiYhevdrE87Afo6VHJciHi8YIMfHSdF0HxbFiO1D-e0tGiDdPbw-_531_faLoGsEOghDf6WVZdzBECYQU45OohRLSizlB-PTwZpSz8-jC-yWEkFMKW9FHf6FXRskSyCoHXlfeuh1QC-mkqrUzvjbKA1uAcS1LIyuwNW5uKmBLs9XAmtKDwtkVGDrrvQS5AUMdUA3U9jI6K2Tp9dVhtqPZ42DaH8Xpy3Dcv09jlSCM40yxvKcQS0hOMc8zwgjlSa4Uz0Jf1UVY0gIzhQjnNOeJouGPJM-wTDgjuCDt6LbZu3b2a6N9LZZ246pwUiBGEeNdSFlIdZqU2jd1uhBrZ1bS7QSCYu9P7P2Jo78A8Ab4NqXe_ZMWg0k6_cvGDRv86Z8jK92nCFVYV7w_D0XKu2T0NHkQryF_0-QLaYWcB-1i9hbWUQgRZLxHyC95DIvo</recordid><startdate>201602</startdate><enddate>201602</enddate><creator>Di Serio, Maria Gabriella</creator><creator>Di Giacinto, Luciana</creator><creator>Di Loreto, Giuseppina</creator><creator>Giansante, Lucia</creator><creator>Pellegrino, Massimiliano</creator><creator>Vito, Raffaella</creator><creator>Perri, Enzo</creator><general>Wiley-VCH</general><general>Blackwell Publishing Ltd</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>201602</creationdate><title>Chemical and sensory characteristics of Italian virgin olive oils from Grossa di Gerace cv</title><author>Di Serio, Maria Gabriella ; Di Giacinto, Luciana ; Di Loreto, Giuseppina ; Giansante, Lucia ; Pellegrino, Massimiliano ; Vito, Raffaella ; Perri, Enzo</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4122-bc7d8c1743d629db373694dcc9b769c512a6f27c13996d94c62013db2a49732f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>acidity</topic><topic>adenosine triphosphate</topic><topic>apigenin</topic><topic>Characterization</topic><topic>consumer attitudes</topic><topic>consumer satisfaction</topic><topic>cultivars</topic><topic>Extra virgin olive oil</topic><topic>headspace analysis</topic><topic>luteolin</topic><topic>Markers</topic><topic>Olive oil</topic><topic>palmitic acid</topic><topic>palmitoleic acid</topic><topic>peroxide value</topic><topic>phenolic compounds</topic><topic>principal component analysis</topic><topic>Principal components analysis</topic><topic>sensory evaluation</topic><topic>sensory properties</topic><topic>Single cultivar</topic><topic>sterols</topic><topic>tocopherols</topic><topic>triacylglycerols</topic><topic>Volatile compounds</topic><topic>waxes</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Di Serio, Maria Gabriella</creatorcontrib><creatorcontrib>Di Giacinto, Luciana</creatorcontrib><creatorcontrib>Di Loreto, Giuseppina</creatorcontrib><creatorcontrib>Giansante, Lucia</creatorcontrib><creatorcontrib>Pellegrino, Massimiliano</creatorcontrib><creatorcontrib>Vito, Raffaella</creatorcontrib><creatorcontrib>Perri, Enzo</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>European journal of lipid science and technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Di Serio, Maria Gabriella</au><au>Di Giacinto, Luciana</au><au>Di Loreto, Giuseppina</au><au>Giansante, Lucia</au><au>Pellegrino, Massimiliano</au><au>Vito, Raffaella</au><au>Perri, Enzo</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Chemical and sensory characteristics of Italian virgin olive oils from Grossa di Gerace cv</atitle><jtitle>European journal of lipid science and technology</jtitle><addtitle>Eur. J. Lipid Sci. Technol</addtitle><date>2016-02</date><risdate>2016</risdate><volume>118</volume><issue>2</issue><spage>288</spage><epage>298</epage><pages>288-298</pages><issn>1438-7697</issn><eissn>1438-9312</eissn><notes>http://dx.doi.org/10.1002/ejlt.201400622</notes><notes>istex:4F669966B87998DC3AA75D29D9FE5867BB68C1B2</notes><notes>ark:/67375/WNG-L953HKJB-Q</notes><notes>ArticleID:EJLT201400622</notes><abstract>The aim of this study was to provide an additional element of knowledge and evaluation on extra virgin olive oil from the Italian region Calabria, belonging to the Grossa di Gerace cv. Then, the following chemical, physical–chemical, and sensory analyses have been performed: free acidity, peroxide value, UV spectrophotometric indices, ethyl esters, waxes, tocopherols, fatty acids, triglycerides, sterols, alcohols, phenolic substances, dynamic headspace volatile compounds, and sensory profile. The analytical investigation allowed us to highlight the great potential of this cultivar: a “quality” product that will satisfy consumer expectations for a particular food, and especially a “typicality” because of its unique attributes in the zone of production. According to the results provided by the analysis carried out on the extra virgin olive oil samples from “Grossa di Gerace” and its mixtures with another important cultivar of Calabria, “Carolea,” and thanks to statistical tools, 17 variables have been identified that could be considered markers of single cultivar olive oils of “Grossa di Gerace”: phytol, palmitic acid, 1‐hexanol, trans‐2‐hexen‐1‐ol, α‐amyrin, 3,4‐DHPEA‐EA‐H, palmitoleic acid, apigenin, methyl‐luteolin, geranylgeraniol, 3,4‐DHPEA‐EA, OOL + LnPP, PoOO, PoOP + SPoL + SOLn + SPoPo, citrostadienol, luteolin, and trans‐2‐hexenal. The Principal Components Analysis (PCA) applied to the 17 variables has permitted us to distinguish blends with more than 10% of “Carolea.” Practical applications: The study carried out on single cultivar extra virgin olive oil of Grossa di Gerace has been executed for several practical applications: (i) the knowledge of the chemical profile of the oil is useful to define the sensory, nutritional, and conservative quality of this product; (ii) the identification of analytical parameters is useful for a Protected Denomination of Origin (PDO) characterization; (iii) to protect the single cultivar extra virgin olive oil, inserted into the ATP, from mixtures with other oils, by the identified analytical markers. According to the results provided by the analysis carried out on the extra virgin olive oil samples from “Grossa di Gerace” and its mixtures with another important cultivar of Calabria, “Carolea,” and thanks to statistical tools, 17 variables have been identified that could be considered markers of single cultivar olive oils of “Grossa di Gerace.” The Principal Components Analysis applied to the 17 variables has permitted us to distinguish blends with more than 10% of “Carolea.”</abstract><cop>Weinheim</cop><pub>Wiley-VCH</pub><doi>10.1002/ejlt.201400622</doi><tpages>11</tpages></addata></record>
fulltext fulltext
identifier ISSN: 1438-7697
ispartof European journal of lipid science and technology, 2016-02, Vol.118 (2), p.288-298
issn 1438-7697
1438-9312
language eng
recordid cdi_proquest_journals_1761795067
source Wiley
subjects acidity
adenosine triphosphate
apigenin
Characterization
consumer attitudes
consumer satisfaction
cultivars
Extra virgin olive oil
headspace analysis
luteolin
Markers
Olive oil
palmitic acid
palmitoleic acid
peroxide value
phenolic compounds
principal component analysis
Principal components analysis
sensory evaluation
sensory properties
Single cultivar
sterols
tocopherols
triacylglycerols
Volatile compounds
waxes
title Chemical and sensory characteristics of Italian virgin olive oils from Grossa di Gerace cv
url http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-09-23T01%3A20%3A54IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Chemical%20and%20sensory%20characteristics%20of%20Italian%20virgin%20olive%20oils%20from%20Grossa%20di%20Gerace%20cv&rft.jtitle=European%20journal%20of%20lipid%20science%20and%20technology&rft.au=Di%20Serio,%20Maria%20Gabriella&rft.date=2016-02&rft.volume=118&rft.issue=2&rft.spage=288&rft.epage=298&rft.pages=288-298&rft.issn=1438-7697&rft.eissn=1438-9312&rft_id=info:doi/10.1002/ejlt.201400622&rft_dat=%3Cproquest_cross%3E3939819331%3C/proquest_cross%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c4122-bc7d8c1743d629db373694dcc9b769c512a6f27c13996d94c62013db2a49732f3%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=1761795067&rft_id=info:pmid/&rfr_iscdi=true