Olive oil: a review on the identity and quality of olive oils produced in Brazil

Filoda, Paula Freitas; Chaves, Fábio Clasen; Hoffmann, Jéssica Fernanda; Rombaldi, César Valmor

doi:10.1590/0100-29452021847

Cited by 10 publications

(4 citation statements)

References 85 publications

(103 reference statements)

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“…The importance of olive in Brazil has been increasing although its production is relatively small compared to other crops. 13 In addition to being a promising alternative for agricultural diversification, olive farming has the potential to generate jobs and income in regions with characteristics similar to those of the Mediterranean, such as dry climate and nutrient-poor soils. 14,15 Moreover, olives and olive oil are healthy foods that are valued all over the world, which opens up market possibilities both for domestic consumption and for export.…”

Section: Introductionmentioning

confidence: 99%

“…Olive is a tree originally from the Mediterranean region 12 and has been cultivated in Brazil for over a century. The importance of olive in Brazil has been increasing although its production is relatively small compared to other crops 13 . In addition to being a promising alternative for agricultural diversification, olive farming has the potential to generate jobs and income in regions with characteristics similar to those of the Mediterranean, such as dry climate and nutrient‐poor soils 14,15 .…”

Section: Introductionmentioning

confidence: 99%

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Agroclimatic mapping for olive cultivation in Brazil: pinpointing optimal growing regions

de Oliveira Aparecido,

Torsoni,

de Lima

et al. 2024

J Sci Food Agric

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BACKGROUNDThis research aimed to identify the agroclimatic zones in Brazil, excluding Rio Grande do Sul, that are suitable for olive (Olea europaea L.) cultivation, considering both climatic and topographical factors. Olives require specific conditions: moderate winter temperatures (7–15 °C), warmer summers (25–35 °C) and sufficient water during growth and fruit maturation. They can endure some drought, making them a viable option for agricultural diversification. Using daily meteorological data from 1989 to 2023 from NASA‐POWER, this study analyzed variables like air temperature (minimum and maximum) and rainfall. Key climate variables were the mean air temperature in winter (T_w), spring (T_s), summer (T_su) and autumn (T_a) and total annual precipitation (Prec). Criteria for suitability included: T_w between 5 and 20 °C, T_s between 15 and 23 °C, T_su between 15 and 30 °C, T_a between 15 and 22 °C, annual precipitation over 900 mm and altitude below 900 m. Geographic information system software and Python 3.8 were employed for data analysis and zoning.RESULTSResults indicated that only 1.92% of the analyzed area, mainly in Minas Gerais, was suitable for olive cultivation. High temperatures and low rainfall in Brazil, particularly in the North and Midwest, make 59.56% of the country unsuitable for olive farming. Additionally, 18.58% of the land, mainly in the Northeast, faces challenges due to extreme heat (T_w) and insufficient water supply. © 2023 Society of Chemical Industry.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Agroclimatic mapping for olive cultivation in Brazil: pinpointing optimal growing regions

de Oliveira Aparecido,

Torsoni,

de Lima

et al. 2024

J Sci Food Agric

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“…Hence, due to the low commercial production, the country still needs to import a large part of its olive oil from traditional producing countries. However, studies have emphasized the excellent quality of some national olive oils, as described in the review of Filoda et al [ 1 ], which discusses the chemical and sensorial quality of Brazilian olive oils and how these aspects influence the identity of the Brazilian product.…”

Section: Introductionmentioning

confidence: 99%

Microbiome Associated with Olive Cultivation: A Review

Melloni

Cardoso

2023

Plants

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International research has devoted much effort to the study of the impacts caused to the soil by different management practices applied to olive cultivation. Such management involves techniques considered conventional, including the control of spontaneous plants with herbicides or machines, inorganic fertilizers, and pesticides to control pests and diseases. Equally, some producers use sustainable techniques, including drastic pruning, the use of cultivars that are tolerant to diseases and adverse climates, the use of organic conditioners in the soil, the maintenance of vegetation cover with spontaneous plants, and the use of inoculants, among others. In both conventional and sustainable/organic management, the effects on soil quality, crop development, and production are accessed through the presence, activity, and/or behavior of microorganisms, microbial groups, and their processes in the soil and/or directly in the crop itself, such as endophytes and epiphytes. Thus, our present review seeks to assemble research information, not only regarding the role of microorganisms on growth and development of the olive tree (Olea europaea L.). We looked mainly for reviews that reveal the impacts of different management practices applied in countries that produce olive oil and olives, which can serve as a basis and inspiration for Brazilian studies on the subject.

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“…Still, they have been gaining ground in several countries, such as the United States, Australia, Canada, Chile, Uruguay, Brazil and China. In Brazilian territory, the states of Rio Grande do Sul (in the pampa), Minas Gerais, Rio de Janeiro and São Paulo (encompassing the Serra da Mantiqueira), Espírito Santo and Bahia (Chapada Diamantina) stand out in terms of production, with about 7000 hectares destined for olive trees (Filoda et al, 2021). The production of olive oil in Brazil contributes to widespread consumption, a factor of great nutritional interest.…”

Section: Introductionmentioning

confidence: 99%

Development of muffin with the incorporation of olive pomace flour, extra virgin olive oil and hydrolyzed soy protein

Souza

Cordeiro

Silva

et al. 2022

RSD

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Olive pomace flour, extra virgin olive oil and hydrolyzed soy protein are ingredients rich in compounds with beneficial health properties, such as phenolic compounds, dietary fiber, amino acids and fatty acids. In this sense, the present study aimed to evaluate the influence of partial replacement of wheat flour, hydrogenated vegetable fat and sucrose by olive pomace flour, extra virgin olive oil and hydrolyzed soy protein, respectively, in muffin-type cakes. The determination of the ideal formulation with the alternative ingredients was carried out through the Response Surface Methodology, exploring a Simplex-Centroid Mixture Design using physicochemical parameters as dependent variables. The optimum point was obtained using 38.00 % olive pomace flour, 3.75 % extra virgin olive oil, and 4.05 % hydrolyzed soy protein. In general, it was observed that the alternative ingredients had positive effects on the texture profile of the muffins and provided products with darker shades, characteristics of the ingredients used. Nutritionally, an increase in total dietary fiber, ash and lipid content was observed. In contrast, the starch content decreased, but the total caloric value was similar between the standard sample and the optimum. Therefore, the partial replacement of ingredients demonstrated feasibility and potential for bakery goods.

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Olive oil: a review on the identity and quality of olive oils produced in Brazil

Cited by 10 publications

References 85 publications

Agroclimatic mapping for olive cultivation in Brazil: pinpointing optimal growing regions

Agroclimatic mapping for olive cultivation in Brazil: pinpointing optimal growing regions

Microbiome Associated with Olive Cultivation: A Review

Development of muffin with the incorporation of olive pomace flour, extra virgin olive oil and hydrolyzed soy protein

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