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dc.contributor.authorAlves de Carvalho, Aline Gabrielle
dc.contributor.authorOlmo García, Lucía
dc.contributor.authorCarrasco Pancorbo, Alegría 
dc.date.accessioned2020-11-13T08:51:27Z
dc.date.available2020-11-13T08:51:27Z
dc.date.issued2020
dc.identifier.citationCarvalho, Aline G.A.; Olmo-García, Lucía; Gaspar, Bruna R.A.; Carrasco-Pancorbo, Alegría; Castelo-Branco, Vanessa N.; Torres, Alexandre G. 2020. "Evaluating Quality Parameters, the Metabolic Profile, and Other Typical Features of Selected Commercial Extra Virgin Olive Oils from Brazil." Molecules 25, no. 18: 4193. [DOI: 10.3390/molecules25184193]es_ES
dc.identifier.urihttp://hdl.handle.net/10481/64246
dc.description.abstractThe production of extra virgin olive oil (EVOO) in Brazil developed quite recently, and information on commercial Brazilian EVOO’s typical features is very scarce. In just one of the previously published works on Brazilian olive oil, the assessed samples were commercially available. In this study, a comprehensive characterization of EVOO samples acquired at local stores (at Rio de Janeiro and Rio Grande do Sul, from the two most prevalent cultivars, Arbequina and Koroneiki) was carried out considering the most relevant quality parameters, antioxidant capacity, oxidative stability, total phenolic content, fatty acid composition, and minor component metabolic profiling. The latter included: (1) the determination of individual phenolic compounds (belonging to four diverse chemical classes) and triterpenic acids by means of a powerful multi-class reversed-phase LC-MS method; (2) the quantitative profiling of tocopherols, phytosterols, and pigments by normal-phase LC-DAD/fluorescence; and (3) the quantitative appraisal of the volatile pattern of the oils by solid-phase microextraction (SPME)-gas chromatography (GC)-MS. By applying these methods, the concentrations of approximately 70 minor compounds were determined in commercial EVOOs from Brazil. To the best of our knowledge, the content of a very large number of phenolic compounds of those determined in the current report (mainly secoiridoids), the three triterpenic acids (maslinic, betulinic, and oleanolic acids), and the individual chlorophyll derivatives had not been previously evaluated in Brazilian EVOOs. The present work provides a broad picture of the compositional profile and other parameters of relevance of selected commercial Brazilian EVOOs available on local markets, describing their typicity and most particular features, some of which are known to have potential impacts on consumers’ health.es_ES
dc.description.sponsorshipCAPESes_ES
dc.description.sponsorshipNational Council for Scientific and Technological Development (CNPq)es_ES
dc.description.sponsorshipUniversity of Granadaes_ES
dc.description.sponsorshipNational Council for Scientific and Technological Development (CNPq)es_ES
dc.description.sponsorshipCAPES 001es_ES
dc.description.sponsorshipNational Council for Scientific and Technological Development (CNPq) 432484/2016-7 434637/2018-1es_ES
dc.description.sponsorshipCarlos Chagas Filho Foundation for Research Support of the State of Rio de Janeiro (FAPERJ) E-26/010.001436/2019es_ES
dc.description.sponsorshipProyecto Feder (Programa Operativo FEDER Andalucia 2014-2020) B-AGR-416-UGR18es_ES
dc.language.isoenges_ES
dc.publisherMDPIes_ES
dc.rightsAtribución 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.subjectExtra virgin olive oil (EVOO)es_ES
dc.subjectMinor componentses_ES
dc.subjectBrazilian EVOOes_ES
dc.subjectArbequinaes_ES
dc.subjectKoroneikies_ES
dc.subjectPhenolic compoundses_ES
dc.titleEvaluating Quality Parameters, the Metabolic Profile, and Other Typical Features of Selected Commercial Extra Virgin Olive Oils from Braziles_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.identifier.doi10.3390/molecules25184193


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Atribución 3.0 España
Except where otherwise noted, this item's license is described as Atribución 3.0 España