EFFECT OF THE RIPENING PROCESS ON THE PHENOLIC COMPOUNDS CONTENT OF EXTRA-VIRGIN OLIVE OILS PRODUCED IN THE SOUTHEAST REGION OF BRAZIL

• Grant number: 13/25242-7
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• Start date: March 01, 2014
• End date: August 31, 2015
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Helena Teixeira Godoy
• Grantee: Cristiano Augusto Ballus
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

The extra-virgin olive oil (EVOO) consumption provides several health benefits and it is increasing in many countries, including in Brazil. Considering that the importation of all the EVOO commercialized in the country is very expensive, the interest in cultivating olives in Brazil has arisen, in such a way of producing a Brazilian olive oil. Previous works performed at our laboratory analyzing these first Brazilian EVOOs showed that there is a significant variation in the phenolic compound contents among different crops, which could be originated from the olive cultivation or from the olive oil extraction procedures. The aim of this work is to evaluate the effect of ripening on the phenolic compounds content of the olives and of the EVOOs produced from them, evaluating different varieties cultivated in the Southeast region of Brazil. Six olive varieties will be studied, which will be cultivated in 4 distinct locations (Campos do Jordão/SP; Maria da Fé/MG; Consolação/MG; and Três Corações/MG) and collected in 3 different maturity stages, as well as the corresponding olive oils, all of this in two successive crops. Separation and identification of the phenolic compounds will be accomplished by reversed-phase high-performance liquid chromatography coupled to mass spectrometry. As a result of this study it is expected to obtain a better understanding about the effect of edaphoclimatic conditions on de olives ripening and how it affects the phenolic compound contents of the olives as well as of the olive oils extracted from these fruits, in order to obtain a high-quality Brazilian olive oil that also presents a significant content of phenolic compounds.

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)

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)

PANE, DANIELA DE QUEIROZ; DIAS, CINTIA BOTELHO; MEINHART, ADRIANA DILLENBURG; BALLUS, CRISTIANO AUGUSTO; GODOY, HELENA TEIXEIRA. Evaluation of the sweetener content in diet/light/zero foods and drinks by HPLC-DAD. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, v. 52, n. 11, p. 6900-6913, NOV 2015. (13/25242-7)

DIAS, CINTIA BOTELHO; MEINHART, ADRIANA DILLENBURG; PANE, DANIELA QUEIROZ; BALLUS, CRISTIANO AUGUSTO; GODOY, HELENA TEIXEIRA. Multivariate Optimisation and Validation of a Method for the Separation of Five Artificial Sweeteners by UPLC-DAD in Nine Food Matrices. FOOD ANALYTICAL METHODS, v. 8, n. 7, p. 1824-1835, AUG 2015. (13/25242-7)

BALLUS, CRISTIANO AUGUSTO; MEINHART, ADRIANA DILLENBURG; DE SOUZA CAMPOS, JR., FRANCISCO ALBERTO; GODOY, HELENA TEIXEIRA. Total Phenolics of Virgin Olive Oils Highly Correlate with the Hydrogen Atom Transfer Mechanism of Antioxidant Capacity. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, v. 92, n. 6, p. 843-851, JUN 2015. (13/25242-7)