Chemical characterization of the extra-virgin olive oil produced in Brazil

• Grant number: 12/04523-5
• Support Opportunities: Regular Research Grants
• Start date: July 01, 2012
• End date: June 30, 2014
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Helena Teixeira Godoy
• Grantee: Helena Teixeira Godoy
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

Extra-virgin olive oil is obtained from the olive (Olea europaea L.) fruits only by mechanical means and, then, the minor compounds originally present in the fruits are partially transferred e remain retained in the olive oil. All the extra-virgin olive oil commercialized in Brazil is imported from European countries and from Argentina. Nowadays, there are some attempts to cultivate olives and produce Brazilian extra-virgin olive oil, in states as Rio Grande do Sul, Santa Catarina and Minas Gerais. The chemical composition of such Brazilian extra-virgin olive oil has been little studied, and there are no studies about this subject in the consulted literature. Considering this, the aim of this project is the chemical characterization of the extra-virgin olive oil extracted from olives of different cultivars and produced in different states of Brazil, through the analysis of triacylglycerols, fatty acids, phenolic compounds, tocopherols and phytosterols. The studied samples will be processed in the states of Rio Grande do Sul, Santa Catarina and Minas Gerais, during two successive crops (2012-2013). To perform the analysis, it will be employed different separation and detection techniques, as gas chromatography, high-performance liquid chromatography and, mostly, mass spectrometry, as a tool to a more confident analyte identification. The analytical methods will be validated appropriately for a confident data obtention. The execution of this work will collaborate to the quality evaluation of the extra-virgin olive oil produced in Brazil, when compared to the foreign products, as well as will allow determining in which way the geographical localization, climate characteristics and other factors can interfere in the chemical composition of Brazilian olive oils. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

BALLUS, CRISTIANO AUGUSTO; QUIRANTES-PINE, ROSA; BAKHOUCHE, ABDELHAKIM; DE OLIVEIRA DA SILVA, LUIZ FERNANDO; DE OLIVEIRA, ADELSON FRANCISCO; COUTINHO, ENILTON FICK; DA CROCE, DORLI MARIO; SEGURA-CARRETERO, ANTONIO; GODOY, HELENA TEIXEIRA. Profile of phenolic compounds of Brazilian virgin olive oils by rapid resolution liquid chromatography coupled to electrospray ionisation time-of-flight mass spectrometry (RRLC-ESI-TOF-MS). Food Chemistry, v. 170, p. 366-377, MAR 1 2015. (12/04523-5, 13/25242-7)

BALLUS, CRISTIANO AUGUSTO; MEINHART, ADRIANA DILLENBURG; DE SOUZA CAMPOS, JR., FRANCISCO ALBERTO; DE OLIVEIRA DA SILVA, LUIZ FERNANDO; DE OLIVEIRA, ADELSON FRANCISCO; GODOY, HELENA TEIXEIRA. A quantitative study on the phenolic compound, tocopherol and fatty acid contents of monovarietal virgin olive oils produced in the southeast region of Brazil. Food Research International, v. 62, p. 74-83, AUG 2014. (12/04523-5)