Trace Element Content of Monovarietal and Commercial Portuguese Olive Oils

Gouvinhas, Irene; Machado, Nelson; Cunha, Maria Luzia Chollopetz da; Pereira, Marisa Bastos; Matos, Cristina; Gomes, Sónia; Lopes, João M.; Martins-Lopes, Paula; Barros, Ana

doi:10.5650/jos.ess15101

Cited by 12 publications

(8 citation statements)

References 25 publications

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“…Olive oil contains the largest quantities of calcium (Ca) at 53 mg/ 100 g (Gouvinhas et al, 2015). The function of Ca is to maintain strong bones and healthy teeth, to maintain regular heart rhythms, to relieve symptoms of insomnia, to assist with the metabolism of Fe in the body, and to strengthen the nervous system, especially its stimulating communication function (Marsh et al, 2015).…”

Section: Trace Components In Eposmentioning

confidence: 99%

Edible Plant Oil: Global Status, Health Issues, and Perspectives

et al. 2020

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Edible plant oil (EPO) is an indispensable nutritional resource for human health. Various cultivars of oil-bearing plants are grown worldwide, and the chemical compositions of different plant oils are diverse. The extremely complex components in oils lead to diverse standards for evaluating the quality and safety of different EPOs. The environment poses great challenges to the EPO safety and quality during the entire industrial chain, including plant cultivation, harvesting, oil processing, and storage. Environmental risk factors include heavy metal or pesticide residue pollution, insect or harmful microbial infestation, and rancidity. Here, the diverse components in oil and various oil-producing processes are discussed, including plant species, oil yield, and composition complexity, environmental factors that degrade oil quality. Additionally, we propose a whole-industrialchain monitoring system instead of current single-link-monitoring approach by monitoring and tracking the quality and safety of EPOs during the entire process of plant cultivation, raw materials harvest, oil process, and EPOs storage. This will provide guidance for monitoring the quality and safety of EPOs, which were challenged by the deteriorating environment.

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Section: Trace Components In Eposmentioning

confidence: 99%

Edible Plant Oil: Global Status, Health Issues, and Perspectives

et al. 2020

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“…To determine the metal content, a method previously described by Gouvinhas et al was used [13]. Prior to each analysis of the trace elements present in the olive oils, each sample was shaken thoroughly.…”

Section: Metals Quantificationmentioning

confidence: 99%

Effect of Agro‐Environmental Factors on the Mineral Content of Olive Oils: Categorization of the Three Major Portuguese Cultivars

Gouvinhas

Domínguez‐Perles

Machado

et al. 2016

J Americ Oil Chem Soc

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The nutritional properties and safety of olive oil are strongly dependent on the content of mineral nutrients and trace elements. Hence, this work assesses the content for quality and toxic metals of olive oils from three major Portuguese cultivars ('Galega', 'Cobrançosa' and 'Picual') obtained from olives in different ripening stages. This evaluation was achieved by flame atomic spectrometry and atomic absorption in a graphite furnace, depending on the metal to be analysed. The results showed mean concentrations of the mineral nutrients Ca and Mg of 20.00 µg g −1 , and K and Na of 40.00 and 170.00 µg g −1 , respectively, while the trace elements Fe, Co, Cu, Mn, Zn and Ni had mean values of 0.53, ≤ 0.01, 0.33, 0.10, 1.09 and 0.64 µg g −1 , respectively. The mean content of the toxic metals Al, Cd, Pb and As were 27.46, 0.03, 0.09 and 0.36 µg g −1 , respectively, which were according to the values proposed by European regulations. The evaluation of the data obtained by partial least square regression allowed the identification of the minerals with the strongest potential to discriminate between the season (Na, Cu, Zn and Ni) and the cultivar employed in the olive oil performance (Fe and Mn).

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“…The physico-chemical parameters of grapes, such as pH and total acidity, and wine, such as alcohol degree and total acidity, were analyzed according to the OIV [37] methodologies. The tartaric and malic acid were measured enzymatically (Miura One, TDI S.A.).…”

Section: Brixº and Acidity Parametersmentioning

confidence: 99%

Overview of Kaolin Outcomes from Vine to Wine: Cerceal White Variety Case Study

Dinis¹,

Bernardo²,

Matos³

et al. 2020

Preprint

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Kaolin protective effect was assessed in a white grapevine cultivar ‘Cerceal’ in ‘Alentejo’ Region (southeast Portugal) where plants face extreme conditions during summer season. We addressed the hypothesis that kaolin effects lead to several changes in leaves, fruits and wine characteristics on the primary and secondary metabolism. Results showed that kaolin reduces leaf temperature which provoke an improvement in physiological parameters such as net photosynthesis and water use efficiency. This protection interferes with berries colour, leaving them more yellowish, and an increase in phenolic compounds were observed in all fruit tissues (skin, seed and pulp). Also, both berry and wine characteristics were strongly affected, with an increase of tartaric and malic acid and consequently high total acidity, while the sugar concentration decreased 8.9% in berries provoking a low wine alcohol level. Results also showed that kaolin induces high potassium, magnesium and iron, and low copper and aluminum concentrations. Moreover, the control wine showed higher content of esters related with hostile notes whereas wine from kaolin treated vines presented higher content of esters associated with fruity notes. Overall, the results strengthen the promising nature of kaolin application as summer stress mitigation strategy protecting grapevine plants and improving fruits quality and more balanced wines.

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Trace Element Content of Monovarietal and Commercial Portuguese Olive Oils

Cited by 12 publications

References 25 publications

Edible Plant Oil: Global Status, Health Issues, and Perspectives

Edible Plant Oil: Global Status, Health Issues, and Perspectives

Effect of Agro‐Environmental Factors on the Mineral Content of Olive Oils: Categorization of the Three Major Portuguese Cultivars

Overview of Kaolin Outcomes from Vine to Wine: Cerceal White Variety Case Study

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