Characteristics and sensory assessment of extra virgin olive oils produced in two different zones of Brazil |
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| Authors: | Juliano Garavaglia Jadson Romualdo Oliveira da Costa Rafaella Câmara Rocha Menezes Simone Morelo Dal Bosco Isabel Cristina Kasper Machado Inmaculada Olivares Merino Sebastián Sánchez Villasclaras |
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| Affiliation: | 1. Nutrition Department, Federal University of Health Sciences of Porto Alegre (UFCSPA), Porto Alegre, Brazil;2. Center for Advanced Studies in Olive Grove and Olive Oils, Department of Chemical, Environmental and Materials Engineering, University of Jaen (UJA), Jaen, Spain |
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| Abstract: | The Brazilian olive oil production has been growing in recent decades and largest plantations are on two different zones, from Serra da Mantiqueira (states of Minas Gerais and São Paulo) and Campanha Gaúcha (state of Rio Grande do Sul). The total planted area, in 2022, reached approximately 6500 hectares. The aim of the present study was to characterize the sensory and analytical parameters of extra virgin olive oils (EVOO) from Southwestern (Serra da Mantiqueira) and Southern (Campanha Gaúcha) Brazil regions. Twenty-two EVOO samples were obtained from different cultivars of unlike regions. Quality parameters, oxidative stability, phenolic compounds ortho-diphenols and fatty acids were analyzed and relationships with olive variety or region. From the chemical perspective, the EVOO exhibited all parameters within the necessary to be qualified as extra virgin, according to international standard definitions. All samples showed a good quality of sensory perceptions and a high level of polyphenols, which are varied among samples but was more intense in Campanha Gaúcha olive oils. |
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| Keywords: | Brazilian olives extra virgin olive oil phenolic compounds quality |
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