Chemical characterization and oxidative stability of olive oils extracted from olive trees of Southern Brazil

Authors

  • Mariângela Hoffmann Bruscatto Universidade Federal de Pelotas (Ufpel), Departamento de Ciência e Tecnologia Agroindustrial, Caixa Postal 354, CEP 96010-900 Pelotas, RS.
  • Rui Carlos Zambiazi Ufpel, Centro de Ciências Químicas, Farmacêuticas e de Alimentos, Caixa Postal 354, CEP 96010-900 Pelotas, RS.
  • Michele Crizel-Cardoso Universidade Federal de Pelotas (Ufpel), Departamento de Ciência e Tecnologia Agroindustrial, Caixa Postal 354, CEP 96010-900 Pelotas, RS.
  • Clarisse Maria Sartori Piatnicki Universidade Federal do Rio Grande do Sul, Instituto de Química Inorgânica, Campus do Vale, Avenida Bento Gonçalves, no 9.500, Agronomia, CEP 91701-970 Porto Alegre, RS.
  • Carla Rosane Barboza Mendonça Ufpel, Centro de Ciências Químicas, Farmacêuticas e de Alimentos, Caixa Postal 354, CEP 96010-900 Pelotas, RS.
  • Fabiana Lemos Goularte Dutra Universidade Federal de Pelotas (Ufpel), Departamento de Ciência e Tecnologia Agroindustrial, Caixa Postal 354, CEP 96010-900 Pelotas, RS.
  • Enilton Fick Coutinho Embrapa Clima Temperado, Caixa Postal 403, CEP 96010-971 Pelotas, RS.

DOI:

https://doi.org/10.1590/S1678-3921.pab2017.v52.23416

Keywords:

Olea europaea, compostos bioativos, ácidos graxos, período de indução, azeitona, parâmetros de qualidade

Abstract

The objective of this work was to characterize the chemical composition of olive (Olea europaea) oils produced in Southern of Brazil and correlate it with oxidative stability. Olive oils from the Arbequina, Coratina, Frantoio and Koroneiki cultivars were evaluated. A completely randomized experimental design was used, in a uniform arrangement, with three replicates. Acidity value, peroxide index, specific absorption, tocopherol content, phenolic compound content, carotenoid content, chlorophyll content, fatty acid profile, and oxidative stability were determined. The oils from the Coratina and Frantoio cultivars were classified as extra virgin-oils. The olive oil from the Coratina cultivar showed the highest levels of pigments, followed by the oil from Koroneiki. The oil from the Coratina cultivar also presents higher contents of phenolic compounds (1,725.5 mg kg-1) and tocopherols (437.8 mg kg-1). The major fatty acid in all samples is oleic acid.

Downloads

Published

2017-12-21

How to Cite

Bruscatto, M. H., Zambiazi, R. C., Crizel-Cardoso, M., Piatnicki, C. M. S., Mendonça, C. R. B., Dutra, F. L. G., & Coutinho, E. F. (2017). Chemical characterization and oxidative stability of olive oils extracted from olive trees of Southern Brazil. Pesquisa Agropecuaria Brasileira, 52(12), 1231–1240. https://doi.org/10.1590/S1678-3921.pab2017.v52.23416

Issue

v.52, n.12, dez. 2017

Section

FOOD TECHNOLOGY