10.6084/m9.figshare.5734353.v1
Mariângela Hoffmann Bruscatto
Mariângela Hoffmann
Bruscatto
Rui Carlos Zambiazi
Rui Carlos
Zambiazi
Michele Crizel-Cardoso
Michele
Crizel-Cardoso
Clarisse Maria Sartori Piatnicki
Clarisse Maria Sartori
Piatnicki
Carla Rosane Barboza Mendonça
Carla Rosane Barboza
Mendonça
Fabiana Lemos Goularte Dutra
Fabiana Lemos Goularte
Dutra
Enilton Fick Coutinho
Enilton Fick
Coutinho
Chemical characterization and oxidative stability of olive oils extracted from olive trees of Southern Brazil
SciELO journals
2017
Olea europaea
bioactive compounds
fatty acids
induction period
olive
quality parameters
2017-12-27 02:42:38
Dataset
https://scielo.figshare.com/articles/dataset/Chemical_characterization_and_oxidative_stability_of_olive_oils_extracted_from_olive_trees_of_Southern_Brazil/5734353
<div><p>Abstract: 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.</p></div>