Characterization of Arbequina virgin olive oils produced in different regions of Brazil and Spain: Physicochemical properties, oxidative stability and fatty acid profile.
作者： Thays H. Borges , José Alberto Pereira , Carmen Cabrera-Vique , Luis Lara , Adelson F. Oliveira
DOI: 10.1016/J.FOODCHEM.2016.07.162
关键词:
摘要: Production of virgin olive oil is beginning in Brazil. This paper analyzes the characteristics EVOO Arbequina from Brazil comparison with Spanish different regions. Quality parameters, oxidative stability, pigments, colour and fatty acid profile were assessed, relationships geographic climatic conditions studied. All samples presented good quality met EU standards for extra-virgin oil, but there significant differences between regions countries many parameters evaluated. Major Brazilian observed free acidity oils, as well minor variations profile. The related to rainfall, whereas content was strongly influenced by altitude temperature. These results highlight fact that area environmental factors influence play an important role newly introduced cultivars.
core.ac.uk 
sci-hub.se 参考文章(32)
Ramón Aparicio, Guadalupe Luna, Characterisation of monovarietal virgin olive oils European Journal of Lipid Science and Technology. ,vol. 104, pp. 614- 627 ,(2002) , 10.1002/1438-9312(200210)104:9/10<614::AID-EJLT614>3.0.CO;2-L
Thays Helena Borges, Ricardo Malheiro, Adriana Marques de Souza, Susana Casal, José Alberto Pereira, Microwave heating induces changes in the physicochemical properties of baru (Dipteryx alata Vog.) and soybean crude oils European Journal of Lipid Science and Technology. ,vol. 117, pp. 503- 513 ,(2015) , 10.1002/EJLT.201400351
Diego L. García-González, Nalda Romero, Ramón Aparicio, Comparative Study of Virgin Olive Oil Quality from Single Varieties Cultivated in Chile and Spain Journal of Agricultural and Food Chemistry. ,vol. 58, pp. 12899- 12905 ,(2010) , 10.1021/JF1031313
Dmitry A. Los, Norio Murata, Structure and expression of fatty acid desaturases Biochimica et Biophysica Acta. ,vol. 1394, pp. 3- 15 ,(1998) , 10.1016/S0005-2760(98)00091-5
D. P. Rondanini, D. N. Castro, P. S. Searles, M. C. Rousseaux, Fatty acid profiles of varietal virgin olive oils ( Olea europaea L.) from mature orchards in warm arid valleys of Northwestern Argentina (La Rioja) Grasas Y Aceites. ,vol. 62, pp. 399- 409 ,(2011) , 10.3989/GYA.125110
M. Paz Romero, M. Jesús Tovar, Tomas Ramo, M. José Motilva, Effect of crop season on the composition of virgin olive oil with protected designation of origin les Garrigues Journal of the American Oil Chemists' Society. ,vol. 80, pp. 423- 430 ,(2003) , 10.1007/S11746-003-0715-Z
Maria-Nieves Criado, Maria-Paz Romero, Maria Casanovas, Maria-José Motilva, Pigment profile and colour of monovarietal virgin olive oils from Arbequina cultivar obtained during two consecutive crop seasons Food Chemistry. ,vol. 110, pp. 873- 880 ,(2008) , 10.1016/J.FOODCHEM.2008.02.075
Déborah P Rondanini, Diego N Castro, Peter S Searles, M Cecilia Rousseaux, None, Contrasting patterns of fatty acid composition and oil accumulation during fruit growth in several olive varieties and locations in a non-Mediterranean region European Journal of Agronomy. ,vol. 52, pp. 237- 246 ,(2014) , 10.1016/J.EJA.2013.09.002
María José Moyano, Francisco J. Heredia, Antonio J. Meléndez-Martínez, The Color of Olive Oils: The Pigments and Their Likely Health Benefits and Visual and Instrumental Methods of Analysis. Comprehensive Reviews in Food Science and Food Safety. ,vol. 9, pp. 278- 291 ,(2010) , 10.1111/J.1541-4337.2010.00109.X
Abdelhakim Bakhouche, Jesús Lozano-Sánchez, Raúl Beltrán-Debón, Jorge Joven, Antonio Segura-Carretero, Alberto Fernández-Gutiérrez, Phenolic characterization and geographical classification of commercial Arbequina extra-virgin olive oils produced in southern Catalonia Food Research International. ,vol. 50, pp. 401- 408 ,(2013) , 10.1016/J.FOODRES.2012.11.001