Chemical characterization and oxidative stability of olive oils extracted from olive trees of Southern Brazil

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 ). The major fatty acid in all samples is oleic acid.

Impact of Plastic Packaging Materials and Storage Time on the Quality Parameters of Lebanese Extra Virgin Olive Oil under Real-Time Storage Conditions

“…The relationship between PV and K 270 has not been consistently reported. While Abbadi et al (2014) found no significant correlation between PV and K 270 [5], other investigators demonstrated a significant positive correlation between the two parameters in agreement with the results of the present study [35]. Such discrepancies are difficult to interpret due to marked differences in the experimental designs and storage conditions.…”

“…The significant positive correlations demonstrated between PV and % acidity and between PV and K 232 with glass (r = 0.74; P = 0.002; r = 0.79; P < 0.001), PET (r = 0.67; P = 0.006; r = 0.90; P < 0.001), HDPE (r = 0.95; P < 0.001; r = 0.86; P < 0.001) and PLA (r = 0.57; P = 0.027; r = 0.96; P < 0.001) confirm the importance of PV as an in indicator of the oxidative process and therefore oil quality [5] [35]. K 232 and K 270 were also significantly and positively correlated for all 4 packaging materials (glass: r = 0.86, P < 0.001; PET: r = 0.88, P < 0.001; HDPE: r = 0.88, P < 0.001; PLA: r = 0.96, P < 0.001) (Table 10) implying a direct relationship between primary and secondary oxidation products [5].…”

Evaluating Quality Parameters, the Metabolic Profile, and Other Typical Features of Selected Commercial Extra Virgin Olive Oils from Brazil

“…Koroneiki EVOOs were 2.8- and 2.2-fold more stable than Brazilian and Spanish Arbequina ones, respectively ( Table 1 : One-way ANOVA followed by Tukey’s post-hoc test, p ≤ 0.05). A higher oxidative stability index (OSI; h) of Koroneiki EVOOs when compared to Arbequina oils has previously been reported [ 18 , 31 , 32 ], confirming the olive cultivar influence on the oxidative stability of EVOOs.…”

“…Interesting studies evaluating the composition of EVOOs from Brazil have been published [ 7 , 15 , 16 , 17 , 18 , 19 , 20 , 21 , 22 ], but they are still scarce ( Table S1 ). The first published work on the composition of virgin olive oil (VOO) produced in Brazil [ 7 ] reported the phenolic compounds (four substances), tocopherols (α-, β-, and γ-), and fatty acid composition of 17 monovarietal VOOs produced from olives farmed in the Southeast region.…”

“…Borges and co-workers carried out the characterization of two Arbequina VOOs produced in different regions of Brazil (Minas Gerais and Rio Grande do Sul states) and nine from Spain; they first established the physicochemical properties, oxidative stability, and fatty acid profile of the selected oils [ 16 ] and, in a following paper, evaluated the minor bioactive constituents (coenzyme Q10, tocopherols, and phenolic compounds (six phenols)) in the same oils [ 17 ]. In the same year (2017), Bruscatto et al [ 18 ] assessed the chemical composition of four non-commercial oils produced in Southern Brazil from Arbequina, Coratina, Frantoio, and Koroneiki cultivars, determining four quality parameters, tocopherols, the total phenolic contents (spectrophotometrically), carotenoids, and chlorophylls, as well as the oxidative stability. The sensory characterization of 12 Brazilian commercial VOOs, besides the determination of other chemical parameters, was the major contribution of a complete work authored by Zago et al [ 19 ].…”