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

Ballus, Cristiano Augusto; Meinhart, Adriana Dillenburg; Campos, Francisco Alberto de Souza; Silva, Luiz Fernando de Oliveira da; Oliveira, Adelson Francisco de; Godoy, Helena Teixeira

doi:10.1016/j.foodres.2014.02.040

Cited by 59 publications

(42 citation statements)

References 25 publications

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“…The low tocopherol level in oil of location 4 could be related tothe low oxidative stability (5.32 h, measured by the Rancimat method) previously described in oils from this region . Large variations in α-tocopherol content have been observed in Brazilian Arbequina EVOO from Minas Gerais depending on the harvest year (62 and 201 mg/kg for crop years 2010 and 2011, respectively) (Ballus et al, 2014). Thus, values of 147 and 171 mg/kg found in Brazilian samples in the present study (zones of Rio Grande do Sul and Minas Gerais, respectively) were within this wide range.…”

Section: Tocopherolssupporting

confidence: 67%

“…Actually, the Arbequina cultivar is one of the most cultivated in Brazil, and data on physicochemical properties, oxidative stability and fatty acid profile of Arbequina Brazilian oils have been recently published by our research group . However, little is known about how geographic and climate conditions may affect the minor components of the olive oils in Brazil (Ballus et al, 2014(Ballus et al, , 2015. Also, there is a lack of information about the similarities and differences between the newly introduced and the autochthonous cultivars.…”

Section: Introductionmentioning

confidence: 99%

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Comparative analysis of minor bioactive constituents (CoQ10, tocopherols and phenolic compounds) in Arbequina extra virgin olive oils from Brazil and Spain

Borges

López

Pereira

et al. 2017

Journal of Food Composition and Analysis

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A B S T R A C TThere is currently an emerging production of olive oil in Brazil but it is still poorly characterized. In this study, we performed a comparative analysis of minor bioactive constituents (CoQ 10, tocopherols and phenolic compounds) in extra virgin olive oil from different regions of Brazil and Spain, of Arbequina cultivar. Significant variations (P < 0.05) in the concentration of the compounds analyzed were observed among oils from the different growing areas, not only between Spanish and Brazilian samples but also within zones of the same country. All the oils analyzed showed a high content of CoQ 10 , which ranged from 48 to 85 mg/L. The α − tocopherol was the major isomer quantified and three main groups of phenolic compounds were identified: flavonoids (apigenin, luteolin), phenolic acids (naringenin, p-coumaric acid, vanillic acid) and phenolic alcohols (hydroxytyrosol). Climatic and geographic factors of the production zones greatly influenced the minor fraction composition; positive relationships between altitude and the level of CoQ 10 , tocopherols and phenolic compounds of the oils were observed, whereas a negative correlation with rainfalls was found. Chemometric analyses demonstrated that oils were differentiated by the chemical composition and origin area and that polyphenols (particularly hydroxytyrosol) held the major weight in the oil classification.

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Section: Tocopherolssupporting

confidence: 67%

Section: Introductionmentioning

confidence: 99%

Comparative analysis of minor bioactive constituents (CoQ10, tocopherols and phenolic compounds) in Arbequina extra virgin olive oils from Brazil and Spain

Borges

López

Pereira

et al. 2017

Journal of Food Composition and Analysis

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show abstract

“…It is much appreciated all over the world for its taste and aroma, as well as for its nutritional properties 8 . It's a functional food which besides of having a high level of monounsaturated fatty acid contains several minor components with bioactive properties such as the antioxidant phenolic compounds, squalene, and alpha-tocopherol.…”

Section: Introductionmentioning

confidence: 99%

Functional properties of a new spread based on olive oil and honeybees

Tekiki¹,

Helal²,

Hassouna³

et al. 2018

Mediterr.J.Chem.,

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A new alimentary concept has been developed since the 80’s. This one is called “functional food”. In this context, the olive oil and honey are traditionally used in their initial state as a basic food. They are considered as a potential source of new bioactive products from which we can formulate several functional foods. This work will focus on the elaboration of a new spread of honey and olive oil using beeswax as an emulsifier. Physicalchemical characterization, antioxidant and antibacterial activity were evaluated. As for the phenols content, spreads prepared from thyme honey has the highest content (337 mg GAE/kg) compared to other spreads. The antioxidant activity was evaluated by three different methods namely: DPPH test, ABTS + test and the iron reduction method (FRAP) which proves that this last has a higher activity than the other spreads (EC50 of 70 mg /L using DPPH, EC50 of 20 mg /L using ABTS). An agar-well diffusion assay was used to assess the activity of honeys against seven bacteria strains. All prepared spreads honey samples showed highest antibacterial activity against all bacterial strains tested (diameter of ZI > 20mm). Hence, we note that our new spread proved by excellence to be a functional food due to the high content of phenols and the important antibacterial and antioxidant activities.

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“…Becerra-Herrera et al 16 identified and quantified phenolic compounds, such as alcohols, secoiridoid derivatives, flavonoids, phenolic acids, and aldehydes, present in virgin and extra-virgin olive oil using the dispersive liquid-liquid microextraction combined with ultra-high-pressure liquid chromatography coupled with electrospray ionization-mass spectrometry. 16 Ballus et al 17 used gas chromatography with flame ionization detection to conduct a quantitative study of tocopherol compounds and phenolic and fatty acids contained in virgin olive oil produced in the southwest region of Brazil. 17 The goals of the present study were to separate the compounds present in biodiesel using column chromatography and infrared spectroscopy in combination with covariant analysis, and determine the wavelengths responsible for this separation in order to identify functional groups of the molecules responsible for biodiesel fluorescence.…”

Section: Introductionmentioning

confidence: 99%

“…16 Ballus et al 17 used gas chromatography with flame ionization detection to conduct a quantitative study of tocopherol compounds and phenolic and fatty acids contained in virgin olive oil produced in the southwest region of Brazil. 17 The goals of the present study were to separate the compounds present in biodiesel using column chromatography and infrared spectroscopy in combination with covariant analysis, and determine the wavelengths responsible for this separation in order to identify functional groups of the molecules responsible for biodiesel fluorescence.…”

Section: Introductionmentioning

confidence: 99%

Separation and Identification of Functional Groups of Molecules Responsible for Fluorescence of Biodiesel Using FTIR Spectroscopy and Principal Component Analysis

Silva

Quintella

Meira

2017

J. Braz. Chem. Soc.

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In order to separate and identify functional groups of molecules responsible for fluorescence compounds present in biodiesel, a column chromatography coupled with infrared spectroscopy and multivariate analysis was performed. A biodiesel sample was packed in a chromatographic column and the fractions obtained were used to perform the analyses. Before undergoing the separation process, the biodiesel sample was analyzed by light emitting diode (LED)-induced fluorescence and compared its spectrum with β-carotene and soybean oil patterns. The low cost and speed of analysis suggest that this technique can be used in the separation of biodiesel substances. The fluorescence emission spectra allowed identifying molecules such as β-carotene, in which the spectrum of its pattern exhibited fluorescence within a region ranging from 500 to 700 nm and chlorophyll molecules. When soybean oil is excited at around 405 nm, it features a fluorescent emission band within the region of 670 nm, which reveals the presence of chlorophyll. Infrared spectroscopy coupled with principal component analysis allowed to discriminate the fractions and to identify the functional groups of compounds present in the sample.

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

Cited by 59 publications

References 25 publications

Comparative analysis of minor bioactive constituents (CoQ10, tocopherols and phenolic compounds) in Arbequina extra virgin olive oils from Brazil and Spain

Comparative analysis of minor bioactive constituents (CoQ10, tocopherols and phenolic compounds) in Arbequina extra virgin olive oils from Brazil and Spain

Functional properties of a new spread based on olive oil and honeybees

Separation and Identification of Functional Groups of Molecules Responsible for Fluorescence of Biodiesel Using FTIR Spectroscopy and Principal Component Analysis

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