01885nam a2200265 a 450000100080000000500110000800800410001910000250006024500940008526001310017930000090031052010770031965000230139665000140141965300090143365300200144265300230146270000190148570000190150470000210152370000160154470000200156070000220158070000170160220759582017-09-20       2017    bl uuuu     u00u1 u    #d1 aMACHADO, A. F. de F.  aFatty acid composition of monovarietal olive oils grown in Brazil.h[electronic resource]  aIn: SIMPÓSIO CIENTÍFICO-TÉCNICO EXPOLIVA, 18., 2017, Jaén, España. [Anais...]: Comunicaciones Científicas. Espanhac2017  a6 p.  aConsumption of olive oil is increasing in Brazil, but still most of the demand is supplied by imports, which exceeds 50000 tons per year. Currently, olive and olive oils have been produced in Brazil. The Brazilian regulation is based on Standards of International Olive Council (IOC) and there is a concern about the quality and identity characteristics of Brazilian Olive Oils. Fatty acid and Sterol profiles of olive oils from Australia, United States and Argentina were often outside the IOC limits. The fatty acid composition of monovarietal olive and olive oils produced in Brazil were evaluated and the results were compared to other producing countries. There were significant difference (p&lt0.05) among olive oils evaluated regarding to palmitic, oleic, palmitoleic and linoleic acids. Oleic acid varied from 60 to 80 % while Linoleic acid ranged from 4 to 12 %. Linolenic acid was below 1 % for the all samples evaluated. The fatty acid profile for Brazilian monovarietal olive oils agreed with both International Olive Oil Council (IOC) and Brazilian standards.  agas chromatography  aolive oil  aACID  aBrazilian olive  aFatty acid profile1 aANTONIASSI, R.1 aWILHELM, A. E.1 aGUEDES, A. M. M.1 aSCOFANO, M.1 aSILVA, L. F. O.1 aGONÇALVES, E. D.1 aBIZZO, H. R.