Avaliação de azeites de oliva extra virgem produzidos no sul de Minas Gerais : parâmetros de qualidade, atividade antioxidante e perfil sensorial
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFS |
Texto Completo: | http://ri.ufs.br/jspui/handle/riufs/16155 |
Resumo: | In Brazil, the production and consumption of extra virgin olive oils has shown exponential growth, a factor attributed to its nutritional, dietary and differentiated sensory properties, however, studies that evaluate parameters of quality, antioxidant activity and sensorial profile are scarce. In this context, the objective of this work was to evaluate the parameters of quality, antioxidant activity and to characterize the sensorial profile of extra virgin olive oils from different cultivars produced in the south of Minas Gerais. For the evaluation of the quality parameters, physical and chemical analyzes of acidity, peroxide index, refractive index, saponification index, iodine index, ultraviolet specific extinction, density, fatty acid profile and oxidative stability were performed. The levels of pigments (chlorophyll and carotenoids), phenolic compounds and antioxidant activity of olive oils were evaluated in different in vitro models: DPPH (1,1-diphenyl-2-picrylhydrazyl), ABTS (2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid) and FRAP (Ferric reducing antioxidant power). For the sensory analysis, ten judges trained using Quantitative Descriptive Analysis (DSC) generated the sensory profiles of the samples evaluated, and the results were analyzed through analysis of variance (ANOVA) and comparison of means by the Tukey test at the level of 5% of significance followed by Principal Component Analysis (PCA) by SAS software. The other analyzes were performed in triplicate using Prism 5.0 software (GraphPad). All quality parameters evaluated are in accordance with the Brazilian legislation, demonstrating that the evaluated oils can be classified as extra virgin olive oil. As for the fatty acid profile, oleic acid (C18: 1) was the majority, ranging from 63.86 to 79.24%, followed by palmitic and linoleic acids. As regards the content of pigments (chlorophyll and carotenoids), phenolic compounds and oxidative stability, the Grapollo cultivar sample was highlighted. Regarding the analyzes of the antioxidant activity, only the DPPH radical sequestration method. allowed to identify statistical difference among the samples. In general, the sensorial profiles of the cultivars Frantoio, Mission and Grapollo were characterized by positive attributes of green, bitter and spicy olive. The production of olive oils in Brazil presents promising results from the point of view of quality standards, chemical composition, antioxidant activity and sensorial profile. |
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Barros, Josiane Rodrigues deWartha, Elma Regina Silva de AndradeSilva, Maria Aparecida Azevedo Pereira da2022-08-22T23:15:36Z2022-08-22T23:15:36Z2019-02-01BARROS, Josiane Rodrigues de. Avaliação de azeites de oliva extra virgem produzidos no sul de Minas Gerais : parâmetros de qualidade, atividade antioxidante e perfil sensorial. 2019. 86 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2019.http://ri.ufs.br/jspui/handle/riufs/16155In Brazil, the production and consumption of extra virgin olive oils has shown exponential growth, a factor attributed to its nutritional, dietary and differentiated sensory properties, however, studies that evaluate parameters of quality, antioxidant activity and sensorial profile are scarce. In this context, the objective of this work was to evaluate the parameters of quality, antioxidant activity and to characterize the sensorial profile of extra virgin olive oils from different cultivars produced in the south of Minas Gerais. For the evaluation of the quality parameters, physical and chemical analyzes of acidity, peroxide index, refractive index, saponification index, iodine index, ultraviolet specific extinction, density, fatty acid profile and oxidative stability were performed. The levels of pigments (chlorophyll and carotenoids), phenolic compounds and antioxidant activity of olive oils were evaluated in different in vitro models: DPPH (1,1-diphenyl-2-picrylhydrazyl), ABTS (2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid) and FRAP (Ferric reducing antioxidant power). For the sensory analysis, ten judges trained using Quantitative Descriptive Analysis (DSC) generated the sensory profiles of the samples evaluated, and the results were analyzed through analysis of variance (ANOVA) and comparison of means by the Tukey test at the level of 5% of significance followed by Principal Component Analysis (PCA) by SAS software. The other analyzes were performed in triplicate using Prism 5.0 software (GraphPad). All quality parameters evaluated are in accordance with the Brazilian legislation, demonstrating that the evaluated oils can be classified as extra virgin olive oil. As for the fatty acid profile, oleic acid (C18: 1) was the majority, ranging from 63.86 to 79.24%, followed by palmitic and linoleic acids. As regards the content of pigments (chlorophyll and carotenoids), phenolic compounds and oxidative stability, the Grapollo cultivar sample was highlighted. Regarding the analyzes of the antioxidant activity, only the DPPH radical sequestration method. allowed to identify statistical difference among the samples. In general, the sensorial profiles of the cultivars Frantoio, Mission and Grapollo were characterized by positive attributes of green, bitter and spicy olive. The production of olive oils in Brazil presents promising results from the point of view of quality standards, chemical composition, antioxidant activity and sensorial profile.No Brasil, a produção e o consumo de azeites de oliva extra virgem vem apresentando crescimento exponencial, fator atribuído às suas propriedades nutricionais, dietéticas e perfil sensorial diferenciado, no entanto, estudos que avaliem parâmetros de qualidade, atividade antioxidante e perfil sensorial são escassos. Nesse contexto, o objetivo desse trabalho foi avaliar os parâmetros de qualidade, atividade antioxidante e caracterizar o perfil sensorial de azeites de oliva extra virgem de diferentes cultivares produzidos no sul de Minas Gerais. Para avaliação dos parâmetros de qualidade foram realizadas análises físico-químicas de acidez, índice de peróxidos, índice de refração, índice de saponificação, índice de iodo, extinção específica no ultravioleta, densidade, perfil de ácidos graxos e estabilidade oxidativa. Foram quantificados teores de pigmentos (clorofila e carotenoides), compostos fenólicos e avaliada atividade antioxidante dos azeites em distintos modelos in vitro: DPPH (1,1-diphenyl-2-picrylhydrazyl), ABTS (2,2’-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid) e FRAP (Ferric reducing antioxidant power). Para a análise sensorial, dez julgadores treinados utilizando Análise Descritiva Quantitativa (ADQ) geraram os perfis sensoriais das amostras avaliadas, e os resultados foram analisados por meio da análise de variância (ANOVA) e comparação de médias pelo teste de Tukey ao nível de 5% de significância seguido da Análise dos Componentes Principais (ACP) pelo software SAS. As demais análises foram realizadas em triplicata utilizando o software Prism 5.0 (GraphPad). Todos os parâmetros de qualidade avaliados estão de acordo com o preconizado pela legislação brasileira, demonstrando que os azeites avaliados podem vir a ser classificados como azeite de oliva extra virgem. Quanto ao perfil de ácidos graxos, o ácido oleico (C18:1) foi majoritário variando entre 63,86 a 79,24%, seguido pelos ácidos palmítico e linoleico. No que se refere ao conteúdo de pigmentos (clorofila e carotenoides), compostos fenólicos e estabilidade oxidativa destacou-se a amostra do cultivar Grapollo. Com relação às análises da atividade antioxidante, apenas o método de sequestro do radical DPPH. permitiu identificar diferença estatística entre as amostras. De forma geral, os perfis sensoriais das amostras dos cultivares Frantoio, Mission e Grapollo caracterizaram-se por apresentar atributos positivos de azeitona verde, amargo e picância. A produção de azeites no Brasil denota resultados promissores do ponto de vista dos padrões de qualidade, composição química, atividade antioxidante e perfil sensorial.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESSão CristóvãoporTecnologia de alimentosAzeiteQualidadeAnálise sensorialMinas GeraisAzeite de olivaOlive oilQualitySensory analysisCIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSAvaliação de azeites de oliva extra virgem produzidos no sul de Minas Gerais : parâmetros de qualidade, atividade antioxidante e perfil sensorialEvaluation of extra virgin olive oils produced in southern Minas Gerais: quality parameters, antioxidant activity and sensorial profileinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisPós-Graduação em Ciência e Tecnologia de AlimentosUniversidade Federal de Sergipereponame:Repositório Institucional da UFSinstname:Universidade Federal de Sergipe (UFS)instacron:UFSinfo:eu-repo/semantics/openAccessORIGINALJOSIANE_RODRIGUES_BARROS.pdfJOSIANE_RODRIGUES_BARROS.pdfapplication/pdf1934017https://ri.ufs.br/jspui/bitstream/riufs/16155/2/JOSIANE_RODRIGUES_BARROS.pdf244f2735ce5027b707a4dc588d497267MD52LICENSElicense.txtlicense.txttext/plain; charset=utf-81475https://ri.ufs.br/jspui/bitstream/riufs/16155/1/license.txt098cbbf65c2c15e1fb2e49c5d306a44cMD51TEXTJOSIANE_RODRIGUES_BARROS.pdf.txtJOSIANE_RODRIGUES_BARROS.pdf.txtExtracted texttext/plain147517https://ri.ufs.br/jspui/bitstream/riufs/16155/3/JOSIANE_RODRIGUES_BARROS.pdf.txtcd85c584c1f6fd195f088550e67a98b3MD53THUMBNAILJOSIANE_RODRIGUES_BARROS.pdf.jpgJOSIANE_RODRIGUES_BARROS.pdf.jpgGenerated Thumbnailimage/jpeg1378https://ri.ufs.br/jspui/bitstream/riufs/16155/4/JOSIANE_RODRIGUES_BARROS.pdf.jpg42c05d82c15a82d67483b1cfd8a86f0dMD54riufs/161552022-08-22 20:15:36.599oai:ufs.br:riufs/16155TElDRU7Dh0EgREUgRElTVFJJQlVJw4fDg08gTsODTy1FWENMVVNJVkEKCkNvbSBhIGFwcmVzZW50YcOnw6NvIGRlc3RhIGxpY2Vuw6dhLCB2b2PDqiAobyBhdXRvcihlcykgb3UgbyB0aXR1bGFyIGRvcyBkaXJlaXRvcyBkZSBhdXRvcikgY29uY2VkZSDDoCBVbml2ZXJzaWRhZGUgRmVkZXJhbCBkZSBTZXJnaXBlIG8gZGlyZWl0byBuw6NvLWV4Y2x1c2l2byBkZSByZXByb2R1emlyIHNldSB0cmFiYWxobyBubyBmb3JtYXRvIGVsZXRyw7RuaWNvLCBpbmNsdWluZG8gb3MgZm9ybWF0b3Mgw6F1ZGlvIG91IHbDrWRlby4KClZvY8OqIGNvbmNvcmRhIHF1ZSBhIFVuaXZlcnNpZGFkZSBGZWRlcmFsIGRlIFNlcmdpcGUgcG9kZSwgc2VtIGFsdGVyYXIgbyBjb250ZcO6ZG8sIHRyYW5zcG9yIHNldSB0cmFiYWxobyBwYXJhIHF1YWxxdWVyIG1laW8gb3UgZm9ybWF0byBwYXJhIGZpbnMgZGUgcHJlc2VydmHDp8Ojby4KClZvY8OqIHRhbWLDqW0gY29uY29yZGEgcXVlIGEgVW5pdmVyc2lkYWRlIEZlZGVyYWwgZGUgU2VyZ2lwZSBwb2RlIG1hbnRlciBtYWlzIGRlIHVtYSBjw7NwaWEgZGUgc2V1IHRyYWJhbGhvIHBhcmEgZmlucyBkZSBzZWd1cmFuw6dhLCBiYWNrLXVwIGUgcHJlc2VydmHDp8Ojby4KClZvY8OqIGRlY2xhcmEgcXVlIHNldSB0cmFiYWxobyDDqSBvcmlnaW5hbCBlIHF1ZSB2b2PDqiB0ZW0gbyBwb2RlciBkZSBjb25jZWRlciBvcyBkaXJlaXRvcyBjb250aWRvcyBuZXN0YSBsaWNlbsOnYS4gVm9jw6ogdGFtYsOpbSBkZWNsYXJhIHF1ZSBvIGRlcMOzc2l0bywgcXVlIHNlamEgZGUgc2V1IGNvbmhlY2ltZW50bywgbsOjbyBpbmZyaW5nZSBkaXJlaXRvcyBhdXRvcmFpcyBkZSBuaW5ndcOpbS4KCkNhc28gbyB0cmFiYWxobyBjb250ZW5oYSBtYXRlcmlhbCBxdWUgdm9jw6ogbsOjbyBwb3NzdWkgYSB0aXR1bGFyaWRhZGUgZG9zIGRpcmVpdG9zIGF1dG9yYWlzLCB2b2PDqiBkZWNsYXJhIHF1ZSBvYnRldmUgYSBwZXJtaXNzw6NvIGlycmVzdHJpdGEgZG8gZGV0ZW50b3IgZG9zIGRpcmVpdG9zIGF1dG9yYWlzIHBhcmEgY29uY2VkZXIgw6AgVW5pdmVyc2lkYWRlIEZlZGVyYWwgZGUgU2VyZ2lwZSBvcyBkaXJlaXRvcyBhcHJlc2VudGFkb3MgbmVzdGEgbGljZW7Dp2EsIGUgcXVlIGVzc2UgbWF0ZXJpYWwgZGUgcHJvcHJpZWRhZGUgZGUgdGVyY2Vpcm9zIGVzdMOhIGNsYXJhbWVudGUgaWRlbnRpZmljYWRvIGUgcmVjb25oZWNpZG8gbm8gdGV4dG8gb3Ugbm8gY29udGXDumRvLgoKQSBVbml2ZXJzaWRhZGUgRmVkZXJhbCBkZSBTZXJnaXBlIHNlIGNvbXByb21ldGUgYSBpZGVudGlmaWNhciBjbGFyYW1lbnRlIG8gc2V1IG5vbWUocykgb3UgbyhzKSBub21lKHMpIGRvKHMpIApkZXRlbnRvcihlcykgZG9zIGRpcmVpdG9zIGF1dG9yYWlzIGRvIHRyYWJhbGhvLCBlIG7Do28gZmFyw6EgcXVhbHF1ZXIgYWx0ZXJhw6fDo28sIGFsw6ltIGRhcXVlbGFzIGNvbmNlZGlkYXMgcG9yIGVzdGEgbGljZW7Dp2EuIAo=Repositório InstitucionalPUBhttps://ri.ufs.br/oai/requestrepositorio@academico.ufs.bropendoar:2022-08-22T23:15:36Repositório Institucional da UFS - Universidade Federal de Sergipe (UFS)false |
dc.title.pt_BR.fl_str_mv |
Avaliação de azeites de oliva extra virgem produzidos no sul de Minas Gerais : parâmetros de qualidade, atividade antioxidante e perfil sensorial |
dc.title.alternative.eng.fl_str_mv |
Evaluation of extra virgin olive oils produced in southern Minas Gerais: quality parameters, antioxidant activity and sensorial profile |
title |
Avaliação de azeites de oliva extra virgem produzidos no sul de Minas Gerais : parâmetros de qualidade, atividade antioxidante e perfil sensorial |
spellingShingle |
Avaliação de azeites de oliva extra virgem produzidos no sul de Minas Gerais : parâmetros de qualidade, atividade antioxidante e perfil sensorial Barros, Josiane Rodrigues de Tecnologia de alimentos Azeite Qualidade Análise sensorial Minas Gerais Azeite de oliva Olive oil Quality Sensory analysis CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Avaliação de azeites de oliva extra virgem produzidos no sul de Minas Gerais : parâmetros de qualidade, atividade antioxidante e perfil sensorial |
title_full |
Avaliação de azeites de oliva extra virgem produzidos no sul de Minas Gerais : parâmetros de qualidade, atividade antioxidante e perfil sensorial |
title_fullStr |
Avaliação de azeites de oliva extra virgem produzidos no sul de Minas Gerais : parâmetros de qualidade, atividade antioxidante e perfil sensorial |
title_full_unstemmed |
Avaliação de azeites de oliva extra virgem produzidos no sul de Minas Gerais : parâmetros de qualidade, atividade antioxidante e perfil sensorial |
title_sort |
Avaliação de azeites de oliva extra virgem produzidos no sul de Minas Gerais : parâmetros de qualidade, atividade antioxidante e perfil sensorial |
author |
Barros, Josiane Rodrigues de |
author_facet |
Barros, Josiane Rodrigues de |
author_role |
author |
dc.contributor.author.fl_str_mv |
Barros, Josiane Rodrigues de |
dc.contributor.advisor1.fl_str_mv |
Wartha, Elma Regina Silva de Andrade |
dc.contributor.advisor-co1.fl_str_mv |
Silva, Maria Aparecida Azevedo Pereira da |
contributor_str_mv |
Wartha, Elma Regina Silva de Andrade Silva, Maria Aparecida Azevedo Pereira da |
dc.subject.por.fl_str_mv |
Tecnologia de alimentos Azeite Qualidade Análise sensorial Minas Gerais Azeite de oliva |
topic |
Tecnologia de alimentos Azeite Qualidade Análise sensorial Minas Gerais Azeite de oliva Olive oil Quality Sensory analysis CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Olive oil Quality Sensory analysis |
dc.subject.cnpq.fl_str_mv |
CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
In Brazil, the production and consumption of extra virgin olive oils has shown exponential growth, a factor attributed to its nutritional, dietary and differentiated sensory properties, however, studies that evaluate parameters of quality, antioxidant activity and sensorial profile are scarce. In this context, the objective of this work was to evaluate the parameters of quality, antioxidant activity and to characterize the sensorial profile of extra virgin olive oils from different cultivars produced in the south of Minas Gerais. For the evaluation of the quality parameters, physical and chemical analyzes of acidity, peroxide index, refractive index, saponification index, iodine index, ultraviolet specific extinction, density, fatty acid profile and oxidative stability were performed. The levels of pigments (chlorophyll and carotenoids), phenolic compounds and antioxidant activity of olive oils were evaluated in different in vitro models: DPPH (1,1-diphenyl-2-picrylhydrazyl), ABTS (2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid) and FRAP (Ferric reducing antioxidant power). For the sensory analysis, ten judges trained using Quantitative Descriptive Analysis (DSC) generated the sensory profiles of the samples evaluated, and the results were analyzed through analysis of variance (ANOVA) and comparison of means by the Tukey test at the level of 5% of significance followed by Principal Component Analysis (PCA) by SAS software. The other analyzes were performed in triplicate using Prism 5.0 software (GraphPad). All quality parameters evaluated are in accordance with the Brazilian legislation, demonstrating that the evaluated oils can be classified as extra virgin olive oil. As for the fatty acid profile, oleic acid (C18: 1) was the majority, ranging from 63.86 to 79.24%, followed by palmitic and linoleic acids. As regards the content of pigments (chlorophyll and carotenoids), phenolic compounds and oxidative stability, the Grapollo cultivar sample was highlighted. Regarding the analyzes of the antioxidant activity, only the DPPH radical sequestration method. allowed to identify statistical difference among the samples. In general, the sensorial profiles of the cultivars Frantoio, Mission and Grapollo were characterized by positive attributes of green, bitter and spicy olive. The production of olive oils in Brazil presents promising results from the point of view of quality standards, chemical composition, antioxidant activity and sensorial profile. |
publishDate |
2019 |
dc.date.issued.fl_str_mv |
2019-02-01 |
dc.date.accessioned.fl_str_mv |
2022-08-22T23:15:36Z |
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2022-08-22T23:15:36Z |
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info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
BARROS, Josiane Rodrigues de. Avaliação de azeites de oliva extra virgem produzidos no sul de Minas Gerais : parâmetros de qualidade, atividade antioxidante e perfil sensorial. 2019. 86 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2019. |
dc.identifier.uri.fl_str_mv |
http://ri.ufs.br/jspui/handle/riufs/16155 |
identifier_str_mv |
BARROS, Josiane Rodrigues de. Avaliação de azeites de oliva extra virgem produzidos no sul de Minas Gerais : parâmetros de qualidade, atividade antioxidante e perfil sensorial. 2019. 86 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2019. |
url |
http://ri.ufs.br/jspui/handle/riufs/16155 |
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Pós-Graduação em Ciência e Tecnologia de Alimentos |
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Universidade Federal de Sergipe |
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