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

摘要: Abstract Consumption of virgin olive oil (VOO) is highly recommended due to its human health benefits. Brazil now beginning experimentally produce VOO, and there are no data on chemical profile. The aim this work was determine the phenolic compound, tocopherol fatty acid contents 17 monovarietal VOOs produced from varieties cultivated in southeast region during two crop years. composition Brazilian VOO resembles that found literature for well-established VOOs. analyzed compounds comprised palmitic (6–12%), stearic (1.6–2.2%), oleic (70–84%), linoleic (3.2–11.7%), α-linolenic (0.6–1.4%), tyrosol (NQ–155 mg kg − 1 ), (+)-pinoresinol (2.9–23 mg kg hydroxytyrosol (ND–38 mg kg luteolin (ND–2.2 mg kg α-tocopherol (29–233 mg kg β-tocopherol (ND–9.6 mg kg γ-tocopherol (ND—19 mg kg ). There a significant difference almost all between Principal component analysis demonstrated some can be differentiated one another by composition. results indicated promising further studies will help improve quality VOO.