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

Detalhes bibliográficos
Autor(a) principal: Bruscatto, Mariângela Hoffmann
Data de Publicação: 2017
Outros Autores: Zambiazi, Rui Carlos, Crizel-Cardoso, Michele, Piatnicki, Clarisse Maria Sartori, Mendonça, Carla Rosane Barboza, Dutra, Fabiana Lemos Goularte, Coutinho, Enilton Fick
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Pesquisa Agropecuária Brasileira (Online)
Texto Completo: https://seer.sct.embrapa.br/index.php/pab/article/view/23416
Resumo: 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.
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spelling Chemical characterization and oxidative stability of olive oils extracted from olive trees of Southern BrazilCaracterização química e estabilidade oxidativa de azeites extraídos de oliveiras do Sul do BrasilOlea europaea; compostos bioativos; ácidos graxos; período de indução; azeitona; parâmetros de qualidadeThe 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.O objetivo deste trabalho foi caracterizar a composição química de azeites de oliva (Olea europaea) produzidos no Sul do Brasil e correlacioná-la com a estabilidade oxidativa. Foram avaliados azeites das cultivares Arbequina, Coratina, Frantoio e Koroneiki. Utilizou-se o delineamento experimental inteiramente casualizado, em arranjo unifatorial, com três repetições. Foram determinados índice de acidez, índice de peróxidos, absorção específica, teor de tocoferois, teor de compostos fenólicos, teor de carotenoides, teor de clorofilas, perfil de ácidos graxos e estabilidade oxidativa. Os azeites provenientes das cultivares Coratina e Frantoio foram classificados como extra virgens. O azeite da cultivar Coratina apresentou maiores teores de pigmentos, seguido pelo da cultivar Koroneiki. A cultivar Coratina ainda apresenta maiores conteúdos de compostos fenólicos (1.725,5 mg kg-1) e de tocoferois (437,8 mg kg-1). O ácido graxo majoritário em todas as amostras é o oleico.  Pesquisa Agropecuaria BrasileiraPesquisa Agropecuária BrasileiraCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (Capes)Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul (Fapergs)Bruscatto, Mariângela HoffmannZambiazi, Rui CarlosCrizel-Cardoso, MichelePiatnicki, Clarisse Maria SartoriMendonça, Carla Rosane BarbozaDutra, Fabiana Lemos GoularteCoutinho, Enilton Fick2017-12-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.sct.embrapa.br/index.php/pab/article/view/23416Pesquisa Agropecuaria Brasileira; v.52, n.12, dez. 2017; 1231-1240Pesquisa Agropecuária Brasileira; v.52, n.12, dez. 2017; 1231-12401678-39210100-104xreponame:Pesquisa Agropecuária Brasileira (Online)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPAenghttps://seer.sct.embrapa.br/index.php/pab/article/view/23416/14046https://seer.sct.embrapa.br/index.php/pab/article/downloadSuppFile/23416/15373https://seer.sct.embrapa.br/index.php/pab/article/downloadSuppFile/23416/15374Direitos autorais 2017 Pesquisa Agropecuária Brasileirainfo:eu-repo/semantics/openAccess2017-12-21T10:21:52Zoai:ojs.seer.sct.embrapa.br:article/23416Revistahttp://seer.sct.embrapa.br/index.php/pabPRIhttps://old.scielo.br/oai/scielo-oai.phppab@sct.embrapa.br || sct.pab@embrapa.br1678-39210100-204Xopendoar:2017-12-21T10:21:52Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Chemical characterization and oxidative stability of olive oils extracted from olive trees of Southern Brazil
Caracterização química e estabilidade oxidativa de azeites extraídos de oliveiras do Sul do Brasil
title Chemical characterization and oxidative stability of olive oils extracted from olive trees of Southern Brazil
spellingShingle Chemical characterization and oxidative stability of olive oils extracted from olive trees of Southern Brazil
Bruscatto, Mariângela Hoffmann
Olea europaea; compostos bioativos; ácidos graxos; período de indução; azeitona; parâmetros de qualidade
title_short Chemical characterization and oxidative stability of olive oils extracted from olive trees of Southern Brazil
title_full Chemical characterization and oxidative stability of olive oils extracted from olive trees of Southern Brazil
title_fullStr Chemical characterization and oxidative stability of olive oils extracted from olive trees of Southern Brazil
title_full_unstemmed Chemical characterization and oxidative stability of olive oils extracted from olive trees of Southern Brazil
title_sort Chemical characterization and oxidative stability of olive oils extracted from olive trees of Southern Brazil
author Bruscatto, Mariângela Hoffmann
author_facet Bruscatto, Mariângela Hoffmann
Zambiazi, Rui Carlos
Crizel-Cardoso, Michele
Piatnicki, Clarisse Maria Sartori
Mendonça, Carla Rosane Barboza
Dutra, Fabiana Lemos Goularte
Coutinho, Enilton Fick
author_role author
author2 Zambiazi, Rui Carlos
Crizel-Cardoso, Michele
Piatnicki, Clarisse Maria Sartori
Mendonça, Carla Rosane Barboza
Dutra, Fabiana Lemos Goularte
Coutinho, Enilton Fick
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Capes)
Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul (Fapergs)
dc.contributor.author.fl_str_mv Bruscatto, Mariângela Hoffmann
Zambiazi, Rui Carlos
Crizel-Cardoso, Michele
Piatnicki, Clarisse Maria Sartori
Mendonça, Carla Rosane Barboza
Dutra, Fabiana Lemos Goularte
Coutinho, Enilton Fick
dc.subject.none.fl_str_mv
dc.subject.por.fl_str_mv Olea europaea; compostos bioativos; ácidos graxos; período de indução; azeitona; parâmetros de qualidade
topic Olea europaea; compostos bioativos; ácidos graxos; período de indução; azeitona; parâmetros de qualidade
description 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.
publishDate 2017
dc.date.none.fl_str_mv 2017-12-21
dc.type.none.fl_str_mv
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/23416
url https://seer.sct.embrapa.br/index.php/pab/article/view/23416
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/23416/14046
https://seer.sct.embrapa.br/index.php/pab/article/downloadSuppFile/23416/15373
https://seer.sct.embrapa.br/index.php/pab/article/downloadSuppFile/23416/15374
dc.rights.driver.fl_str_mv Direitos autorais 2017 Pesquisa Agropecuária Brasileira
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Direitos autorais 2017 Pesquisa Agropecuária Brasileira
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
dc.source.none.fl_str_mv Pesquisa Agropecuaria Brasileira; v.52, n.12, dez. 2017; 1231-1240
Pesquisa Agropecuária Brasileira; v.52, n.12, dez. 2017; 1231-1240
1678-3921
0100-104x
reponame:Pesquisa Agropecuária Brasileira (Online)
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instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Pesquisa Agropecuária Brasileira (Online)
collection Pesquisa Agropecuária Brasileira (Online)
repository.name.fl_str_mv Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv pab@sct.embrapa.br || sct.pab@embrapa.br
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