Characteristics and sensory assessment of extra virgin olive oils produced in two different zones of Brazil

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 S ão 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.

Investigating the Quality and Purity Profiles of Olive Oils from Diverse Regions in Selçuk, İzmir

“…Comparable findings to our results were also identified in analogous studies documented in the literature [ 25 , 26 , 27 ]. Factors such as fruit health, storage conditions, harvesting methods, and transport can affect the quality parameters of oils, while geographical origin is reported to have an insignificant effect [ 28 , 29 ]. However, our research contradicts this idea.…”

Evolution of the quality and sensory characteristics of extra virgin olive oil as affected by phenolic content during long‐time storage at room temperature

“…The total phenolic compounds (TPC) content was estimated using Folin‐Ciocalteau method 12,13 with modifications. The extraction was carried out with 5 g of olive oil 25 mL of n ‐hexane and using 10 mL of a methanol: water solution (60:40 v/v); the extraction was done in triplicate.…”

“…The quality was evaluated by determination of free acidity (% oleic acid) peroxide index (mEq O 2 /kg of olive oil) K233 K270 Delta K and fatty acids profile according to the European Community regulations. 5 The total phenolic compounds (TPC) content was estimated using Folin-Ciocalteau method 12,13 with modifications. The extraction was carried out with 5 g of olive oil 25 mL of n-hexane and using 10 mL of a methanol: water solution (60:40 v/v); the extraction was done in triplicate.…”