Enhanced of Olive Crop at Serra da Mantiqueira Region using Green Technologies.

• Grant number: 17/03614-0
• Support Opportunities: Regular Research Grants
• Start date: December 01, 2017
• End date: November 30, 2019
• Field of knowledge: Physical Sciences and Mathematics - Chemistry - Physical-Chemistry
• Principal Investigator: Lúcio Cardozo Filho
• Grantee: Lúcio Cardozo Filho
• Host Institution: Pró-Reitoria de Pesquisa e Extensão. Centro Universitário da Fundação de Ensino Octávio Bastos (UNIFEOB). Fundação de Ensino Octávio Bastos (FEOB). São João da Boa Vista , SP, Brazil
• Associated researchers: Carlos Eduardo Barão ; Lilian Regina Barros Mariutti ; Neura Bragagnolo

Abstract

The main purpose of this work is the enhance of extra virgin olive oils produced in the Serra da Mantiqueira region applying green technologies from the olive crops residues. Brazil is a major consumer and importer of extra virgin olive oil. Fortunately, in favorable microclimates, with altitude above 1000 meters, national olive growing has been shown to be technically and commercially viable. Olive growing in the Mantiqueira range has been consolidating as a promising alternative agribusiness directed mainly to small properties. However, the quality parameters of the extra virgin olive oils need to be improved to participate this great national market. The main technological purpose of this work is the addition of antioxidants extracted from olive residues using pressurized fluid technology. Antioxidants will be incorporated into olive oil by biopolymer films containing cyclodextrins impregnated with extracts rich in phenolic compounds to improved them oxidative stability. The environmental, economic, social and / or innovation impacts of this work are showed in the form of product and process development address at reducing the impact of agro-industrial activity, increasing the share of economic activities with greater technological base, and improving undergraduate education among others. Finally, although this work is a significant and impactful regional problem, its contribution will undoubtedly reach the national and international level in the high-end olive oil production chain. (AU)

Scientific publications

(4)

(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)

JASKI, JONAS MARCELO; BARAO, CARLOS EDUARDO; LIAO, LUCIANO MORAIS; PINTO, VINICIUS SILVA; ZANOELO, EVERTON FERNANDO; CARDOZO-FILHO, LUCIO. beta-Cyclodextrin complexation of extracts of olive leaves obtained by pressurized liquid extraction. INDUSTRIAL CROPS AND PRODUCTS, v. 129, p. 662-672, MAR 2019. (17/03614-0)

JASKI, JONAS MARCELO; DA CRUZ, RAYANE MONIQUE SETE; PIMENTEL, TATIANA COLOMBO; STEVANATO, NATALIA; DA SILVA, CAMILA; BARAO, CARLOS EDUARDO; CARDOZO-FILHO, LUCIO. Simultaneous Extraction of Bioactive Compounds from Olea europaea L. Leaves and Healthy Seed Oils Using Pressurized Propane. FOODS, v. 12, n. 5, p. 13-pg., 2023-03-01. (17/03614-0)

SETE DA CRUZ, RAYANE MONIQUE; DA SILVA, CAMILA; DA SILVA, EDSON ANTONIO; HEGEL, PABLO; BARAO, CARLOS EDUARDO; CARDOZO-FILHO, LUCIO. Composition and oxidative stability of oils extracted from Zophobas morio and Tenebrio molitor using pressurized n-propane. JOURNAL OF SUPERCRITICAL FLUIDS, v. 181, FEB 2022. (17/03614-0)

JASKI, JONAS MARCELO; BARBOSA ABRANTES, KAREN KELI; ZANQUI, ANA BEATRIZ; STEVANATO, NATALIA; DA SILVA, CAMILA; BARAO, CARLOS EDUARDO; BONFIM-ROCHA, LUCAS; CARDOZO-FILHO, LUCIO. Simultaneous extraction of sunflower oil and active compounds from olive leaves using pressurized propane. CURRENT RESEARCH IN FOOD SCIENCE, v. 5, p. 14-pg., 2022-01-01. (17/03614-0)