Características físico-químicas e perfil de ácidos graxos de azeites obtidos de diferentes variedades de oliveiras introduzidas no Sul de Minas Gerais – Brasil

• Autor(a) principal: Cardoso, Luiz Gustavo Vieira
• Data de Publicação: 2009
• Outros Autores: Barcelos, Maria de Fátima Piccolo, Oliveira, Adelson Francisco de, Pereira, Juciane de Abreu Ribeiro, Abreu, Wilson César de, Pimentel, Flávio de Araujo, Cardoso, Maria das Graças, Pereira, Michel Cardoso de Angelis
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://repositorio.ufla.br/jspui/handle/1/9762
• topic: Olive oil; Olive tree; Fatty acids; Oleic acids; Azeite de oliva; Oliveira; Ácidos graxos

This work had as an objective, to analyze, both physically and chemically, five olive tree varieties kept in the EPAMIG Germplasm Bank at the Experimental Farm, in the town of Maria da Fé, MG. Physical characteristics of the fruits and seeds (weight, diameter and length) and some chemical characteritics of the oils extracted from five varieties (acidity, iodine, saponification, peroxide indices and the fatty acid profile) were evaluated. The Negroa variety presented an average percent of lipids (28.2%) significantly higher than the others (p<0.05). Out of the studied varieties, both Negroa and JB1 showed the highes yield and acidity values and the saponification, iodine and peroxide indices were more consistent with the ANVISA norms (2005) and the Codex Alimentarius (2003). All the varieties grown at Maria da Fé presented oleic acid levels within those recommended by Codex alimentarius and significantly higher than the analyzed commercial extra virgin oleic acid level (p<0.05). The fatty acid profile found showed that all the varieties (JB1, Negroa, Ascolano 315, 0025 and 0004) have adequate values for the main groups of fatty acids, compared with the legislation. The results point out that the Negroa and JB1 varieties present better potential for use in olive oil production. Key words: Olive oil, olive tree, fatty acids, oleic acids