Caracterização de azeites virgem extra gourmet varietais e blends comercializados no mercado do Rio Grande do Sul

• Ano de defesa: 2010
• Autor(a) principal: Jorge, Rogério Oliveira
• Orientador(a): Zambiazi, Rui Carlos
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Pelotas
• Programa de Pós-Graduação: Programa de Pós-Graduação em Ciência e Tecnologia Agroindustrial
• Departamento: Faculdade de Agronomia Eliseu Maciel
• País: BR
• Palavras-chave em Português: Azeite de oliva; Parâmetros de qualidade; Padrão de comercialização
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
• Link de acesso: https://guaiaca.ufpel.edu.br/handle/123456789/1328

Brazil does not yet have any commercial production of olive oil, its domestic demand is met through product importation from European and Southern Cone countries, that traditionally produce and export olive oil. The olive oil market in Brazil has grown considerably in recent years, only between the years of 2004 and 2009 there was an increase in 78%, the annual Brazilian importation increased from 23 to 42 thousand tons. Considering the increasing consumption of olive oil, and finding a high incidence of adulteration in products sold here, more frequent reviews of this product on the market, using analytical methods that meet the standards of Brazilian law, must be adopted for a more efficient control. The acidity, peroxide value, absorption at 232 and 270 nm, oxidative stability, fatty acid composition, tocopherols, carotenoids, clorophylls and total phenols were performed. These measurements were performed in twelve brands of olive oil "extra virgin" marketed in Rio Grande do Sul. Among the olive oil brands tested, four olive oil brands showed significant changes in its fatty acid profile that shows evidence of tampering, and also disapproved for human consumption in compared to its high peroxide value. Regarding the content of tocopherols, carotenoids, chlorophylls and total phenols, the olive oil of all brands showed a value that denotes any problem with regard to product quality. As regards the fatty acid profile, based on values established by the IOC and by current Brazilian law, the olive oil of all twelve brands tested were outside the standards required for marketing.