A quantitative study on the phenolic compound, tocopherol and fatty acid contents of monovarietal virgin olive oils produced in the southeast region of Brazil

Autor(es)

Ballus, Cristiano Augusto ^[1] ; Meinhart, Adriana Dillenburg ^[1] ; de Souza Campos, Jr., Francisco Alberto ^[1] ; de Oliveira da Silva, Luiz Fernando ^[2] ; de Oliveira, Adelson Francisco ^[3] ; Godoy, Helena Teixeira ^[1]

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, UNICAMP, Fac Food Engn, Dept Food Sci, BR-13083862 Campinas, SP - Brazil

^[2] Agr & Livestock Res Corp State Minas Gerais EPAMI, Maria da Fe Expt Farm, BR-37517000 Maria Da Fe, MG - Brazil

^[3] Agr & Livestock Res Corp State Minas Gerais EPAMI, South Minas Reg Unity, BR-37200000 Lavras, MG - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 62, p. 74-83, AUG 2014.
• Citações Web of Science: 27

Resumo

Consumption of virgin olive oil (VOO) is highly recommended due to its human health benefits. Brazil is now beginning to experimentally produce VOO, and there are no data on its chemical profile. The aim of this work was to determine the phenolic compound, tocopherol and fatty acid contents of 17 monovarietal VOOs produced from olive varieties cultivated in the southeast region of Brazil during two crop years. The chemical composition of Brazilian VOO resembles that found in the literature for well-established VOOs. The analyzed compounds comprised palmitic acid (6-12%), stearic acid (1.6-2.2%), oleic acid (70-84%), linoleic acid (3.2-11.7%), alpha-linolenic acid (0.6-1.4%), tyrosol (NQ-155 mg kg(-1)), (+)-pinoresinol (2.9-23 mg kg(-1)), hydroxytyrosol (ND-38 mg kg(-1)), luteolin (ND-2.2 mg kg(-1)), alpha-tocopherol (29-233 mg kg(-1)), beta-tocopherol (ND-9.6 mg kg(-1)), and gamma-tocopherol (ND-19 mg kg(-1)). There was a significant difference in the contents of almost all of the analyzed compounds between the two crop years. Principal component analysis demonstrated that some varieties can be differentiated from one another by chemical composition. The results indicated that some Brazilian monovarietal VOOs are promising and that further studies will help to improve the quality of Brazilian VOO. (C) 2014 Elsevier Ltd. All rights reserved. (AU)

• Processo FAPESP: 12/04523-5 - Caracterização química do azeite de oliva extravirgem produzido no Brasil
• Beneficiário: Helena Teixeira Godoy
• Modalidade de apoio: Auxílio à Pesquisa - Regular