Abstract
Abstract: The objective of this work was to characterize the chemical composition of olive (Olea europaea) oils produced in Southern of Brazil and correlate it with oxidative stability. Olive oils from the Arbequina, Coratina, Frantoio and Koroneiki cultivars were evaluated. A completely randomized experimental design was used, in a uniform arrangement, with three replicates. Acidity value, peroxide index, specific absorption, tocopherol content, phenolic compound content, carotenoid content, chlorophyll content, fatty acid profile, and oxidative stability were determined. The oils from the Coratina and Frantoio cultivars were classified as extra virgin-oils. The olive oil from the Coratina cultivar showed the highest levels of pigments, followed by the oil from Koroneiki. The oil from the Coratina cultivar also presents higher contents of phenolic compounds (1,725.5 mg kg-1) and tocopherols (437.8 mg kg-1). The major fatty acid in all samples is oleic acid.
Highlights
The consumption of extra-virgin olive oil has increased significantly due to its unique sensory characteristics and health benefits
Its composition is characterized by a high content of a monounsaturated fatty acid, the oleic acid (Krichene et al, 2010), associated with high levels of bioactive compounds such as tocopherols, phenolic compounds, phytosterol and pigments, which contribute to its sensory characteristics, as well as the
The objective of this work was to characterize the chemical composition of olive oils produced in Southern of Brazil and correlate it with oxidative stability
Summary
The consumption of extra-virgin olive oil has increased significantly due to its unique sensory characteristics and health benefits. Flavor, color, and functional properties allow distinguishing olive oil from other edible vegetable oils (Fadda et al, 2012). As well as other oils and fats, besides contributing to the quality of certain foodstuffs, provides nutritional value as a good source of metabolic energy, as well as essential linoleic and α-linolenic fatty acids. Its composition is characterized by a high content of a monounsaturated fatty acid, the oleic acid (Krichene et al, 2010), associated with high levels of bioactive compounds such as tocopherols, phenolic compounds, phytosterol (mainly β-sitosterol) and pigments (chlorophylls and carotenoids), which contribute to its sensory characteristics, as well as the. Olive oil is quite susceptible to lipid oxidation, a spontaneous and unavoidable phenomenon, with direct implication on the commercial value of the oils, either in pure oil or in products containing oil in their formulation, as food, cosmetics, and medicines (Silva et al, 1999)
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