Bioactive Compounds of Portuguese Virgin Olive Oils Discriminate Cultivar and Ripening Stage

Péres, Fernando Curi; Martins, L. L.; Mourato, Miguel; Vitorino, C.; Ferreira‐Dias, Suzana

doi:10.1007/s11746-016-2848-z

Cited by 25 publications

(38 citation statements)

References 49 publications

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“…From the very fruity, green, bitter, and spicy (Verdeal) to the most mature and sweet (Galega Vulgar), and some with intermediate profiles (Cobrançosa and Cordovil). Sensory and nutritional features of the different varieties of olives can be greatly affected by several factors, namely variety, ripening stage, and cultural practices . In the following sub‐sections, details concerning Galega Vulgar and Cobrançosa varieties will be discussed, because these are the most studied ones (Table ).…”

Section: Portuguese Monovarietal Olive Oilsmentioning

confidence: 99%

“…One of the aspects that influence the olive oils physicochemical composition is the origin of the olives. Different authors have studied the influence of the region on the fatty acids composition of Galega Vulgar . For instance, the oleic acid (C18:1) content varied between 73.7 and 78.3% of total fatty acids, for samples from Beira Baixa and Santarém , respectively .…”

Section: Portuguese Monovarietal Olive Oilsmentioning

confidence: 99%

“…Peres et al (2016) have studied the influence of the ripening stage on tocopherols composition of Galega Vulgar olive oils, concluding that the most abundant was α‐tocopherol, followed by γ‐tocopherol and β‐tocopherol. The content of these compounds was studied in four maturation stages, but it was not possible to establish a trend concerning the occurrence of sterols …”

Section: Portuguese Monovarietal Olive Oilsmentioning

confidence: 99%

“…According to the literature, it is very common that the phenolic compounds change during the ripening stage of the fruit . Regarding the occurrence of phenolics in Galega Vulgar monovarietal olive oils, different authors have evaluated them, but reported the results in different units, which difficult comparison purposes . Four ripening indices (1.4–4.0) of Galega Vulgar olives were correlated with the occurrence of phenolic compounds .…”

Section: Portuguese Monovarietal Olive Oilsmentioning

confidence: 99%

“…Different authors have studied the influence of the region on the fatty acids composition of Galega Vulgar. [16][17][18] For instance, the oleic acid (C18:1) content varied between 73.7 and 78.3% of total fatty acids, for samples from Beira Baixa and Santar em, respectively. [17,18] The highest amount of stearic and linoleic acids was reported for Galega Vulgar variety from Alentejo.…”

Section: Galega Vulgar Varietymentioning

confidence: 99%

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An Overview of Portuguese Olive Oils and Table Olives with Protected Designation of Origin

Albuquerque

Costa

Oliveira

2019

Euro J Lipid Sci & Tech

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Over the years, consumers’ interest in the diet and health relationship has increased with a demand for high quality foods. To protect consumers, but also producers from unfair practices, European Union (EU) has launched legislation on different EU quality schemes, namely Protected Designation of Origin (PDO), Protected Geographical Indications (PGI), and Traditional Speciality Guaranteed (TSG). This work provides an overview of research concerning Portuguese PDO olive oils and table olives. EU quality schemes applied to agricultural products and foodstuffs are increasing over the years, Portugal being the fourth European country with the highest percentage of registered foods. Up to now, Portugal has registered six olive oils and two table olives as PDO. There is a lack of physicochemical data for Portuguese PDO olive products, especially for table olives. Nonetheless, differences linked to the origin of the olive oils are reported, including within the same region of origin. For instance, a range between 95.9 and 260 mg kg−1 for α‐tocopherol was reported for PDO Azeite de Trás‐os‐Montes, while for PDO Azeites do Norte Alentejano it varied from 92.6 to 198 mg kg−1. Further studies, especially concerning parameters that allow confirming the authenticity and origin of Portuguese PDO olive oils and table olives, are crucial. Practical Applications: Six olive oils and two table olives from Portugal are already registered with PDO. Phytochemical data for these products is scarce. Further studies to evaluate authenticity are needed. Of the table olives and olive oils already registered with Protected Designation of Origin (PDO), there are eight products belonging to the five main regions of Portugal (Trás‐os Montes, Beira Litoral, Beira Interior, Ribatejo, and Alentejo). Furthermore, these PDO products are linked to the history and cultural heritage of these places, being crucial for some local producers and for consumers.

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Section: Portuguese Monovarietal Olive Oilsmentioning

confidence: 99%

Section: Portuguese Monovarietal Olive Oilsmentioning

confidence: 99%

Section: Portuguese Monovarietal Olive Oilsmentioning

confidence: 99%

Section: Portuguese Monovarietal Olive Oilsmentioning

confidence: 99%

Section: Galega Vulgar Varietymentioning

confidence: 99%

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An Overview of Portuguese Olive Oils and Table Olives with Protected Designation of Origin

Albuquerque

Costa

Oliveira

2019

Euro J Lipid Sci & Tech

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Olive Oil

Kiritsakis¹,

Turkan²,

Kiritsakis³

2020

Bailey's Industrial Oil and Fat Products

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Olive oil is a natural juice obtained by mechanical or physical means from the fruit of the tree Olea europaea L. Many historians believe that the olive cultivation began during the Palaeolithic and Neolithic periods (5000–3500 bce ). Most of the world's olive trees grow in the Mediterranean Basin. Olive oil has always been an important component in the diet of Mediterranean people, but in the past years this oil has become more popular among consumers in Northern Europe, the United States, Canada, and Australia. Olive oil quality depends mainly on the cultivar, microclimate, soil conditions, fruit health, and processing conditions. Several studies have confirmed that extra virgin olive oil (EVOO) helps to reduce oxidative stress, high blood pressure, obesity, fatty liver, and insulin resistance, diseases that are closely related to diabetes and coronary heart disease. This chapter focuses on the origin and history of olive tree, statistics of world production, and consumption of olive oil. It also deals with olive fruit processing, olive oil classification and categories, quality and purity criteria, olive oil components, olive oil analysis, deterioration, and adulteration. Phenolics and other minor functional compounds of olive oil are discussed in detail.

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Olive Oil Processing: Current Knowledge, Literature Gaps, and Future Perspectives

Kalogianni

Georgiou

Hasanov

2019

J Americ Oil Chem Soc

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Olive oil quality is determined through a series of steps starting from the olive oil tree and ending to the consumer. Among these steps, olive oil processing plays a decisive role in determining quality. This work reviews current olive oil-processing technology and compares available technologies for the unit operations involved. Furthermore, for each unit operation involved in olive oil processing, the effect of process variables on the parameters determining olive oil quality is presented and discussed. Process efficiency and environmental impact are also presented and discussed for specific unit operations. Through this review, the gaps in current knowledge are highlighted. Finally, future perspectives on olive oil processing and further research required for olive oil quality optimization are presented.

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Bioactive Compounds of Portuguese Virgin Olive Oils Discriminate Cultivar and Ripening Stage

Abstract: acid in olive oils were observed. The ripening stage of fruits showed to be a key factor on the amount and profile of bioactive compounds of olive oil.

Cited by 25 publications

References 49 publications

An Overview of Portuguese Olive Oils and Table Olives with Protected Designation of Origin

An Overview of Portuguese Olive Oils and Table Olives with Protected Designation of Origin

Olive Oil

Olive Oil Processing: Current Knowledge, Literature Gaps, and Future Perspectives

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