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| Registros recuperados : 2 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Unidades Centrais. |
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Data corrente: |
18/12/2017 |
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Data da última atualização: |
18/12/2017 |
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Autoria: |
BRUSCATTO, M. H.; ZAMBIAZI, R. C.; CRIZEL-CARDOSO, M.; PIATNICKI, C. M. S.; MENDONÇA, C. R. B.; DUTRA, F. L. G.; COUTINHO, E. F. |
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Afiliação: |
Mariângela Hoffmann Bruscatto, Universidade Federal de Pelotas - Ufpel/Departamento de Ciência e Tecnologia Agroindustrial; Rui Carlos Zambiazi, UFPEL/Centro de Ciências Químicas/Farmacêuticas e de Alimentos; Michele Crizel-Cardoso, Universidade Federal de Pelotas - Ufpel/Departamento de Ciência e Tecnologia Agroindustrial; Clarisse Maria Sartori Piatnicki, Universidade Federal do Rio Grande do Sul/Instituto de Química Inorgânica; Carla Rosane Barboza Mendonça, UFPEL/Centro de Ciências Químicas/Farmacêuticas e de Alimentos; Fabiana Lemos Goularte Dutra, Universidade Federal de Pelotas - Ufpel/Departamento de Ciência e Tecnologia Agroindustrial; ENILTON FICK COUTINHO, CPACT. |
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Título: |
Chemical characterization and oxidative stability of olive oils extracted from olive trees of Southern Brazil. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, Brasília, DF, v. 52, n. 12, p. 1231-1240, dez. 2017. |
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Idioma: |
Inglês |
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Notas: |
Título em português: Caracterização química e estabilidade oxidativa de azeites extraídos de oliveiras do Sul do Brasil. |
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Conteúdo: |
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-1) and tocopherols (437.8 mg kg-1). The major fatty acid in all samples is oleic acid. |
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Palavras-Chave: |
Composto bioativo; Induction period; Parâmetros de qualidade; Quality parameters. |
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Thesagro: |
Ácido graxo; Azeitona; Olea Europaea. |
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Thesaurus NAL: |
Bioactive compounds; Fatty acids; Olives. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/169179/1/Chemical-characterization-and-oxidative-stability.pdf
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Marc: |
LEADER 02047naa a2200325 a 4500
001 2082770
005 2017-12-18
008 2017 bl uuuu u00u1 u #d
100 1 $aBRUSCATTO, M. H.
245 $aChemical characterization and oxidative stability of olive oils extracted from olive trees of Southern Brazil.
260 $c2017
500 $aTítulo em português: Caracterização química e estabilidade oxidativa de azeites extraídos de oliveiras do Sul do Brasil.
520 $aThe 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-1) and tocopherols (437.8 mg kg-1). The major fatty acid in all samples is oleic acid.
650 $aBioactive compounds
650 $aFatty acids
650 $aOlives
650 $aÁcido graxo
650 $aAzeitona
650 $aOlea Europaea
653 $aComposto bioativo
653 $aInduction period
653 $aParâmetros de qualidade
653 $aQuality parameters
700 1 $aZAMBIAZI, R. C.
700 1 $aCRIZEL-CARDOSO, M.
700 1 $aPIATNICKI, C. M. S.
700 1 $aMENDONÇA, C. R. B.
700 1 $aDUTRA, F. L. G.
700 1 $aCOUTINHO, E. F.
773 $tPesquisa Agropecuária Brasileira, Brasília, DF$gv. 52, n. 12, p. 1231-1240, dez. 2017.
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Embrapa Unidades Centrais (AI-SEDE) |
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