Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1179117
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dc.contributor.authorLOURINHO, J. M. P.
dc.contributor.authorVIANA, J. dos S.
dc.contributor.authorBRILHANTE, N. S.
dc.contributor.authorANTONIASSI, R.
dc.contributor.authorFARIA-MACHADO, A. F. de
dc.contributor.authorWILHELM, A. E.
dc.contributor.authorBIZZO, H. R.
dc.date.accessioned2025-09-26T14:48:54Z-
dc.date.available2025-09-26T14:48:54Z-
dc.date.created2025-09-25
dc.date.issued2024
dc.identifier.citationIn: REUNIÃO ANUAL DA SOCIEDADE BRASILEIRA DE QUÍMICA, 47., 2024, Águas de Lindóia. A centralidade da química na educação do cidadão e na inovação científica e tecnológica: anais. São Paulo: SBQ, 2024. p.134.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1179117-
dc.descriptionThe content of biophenols and tocopherols in 18 Brazilian extra virgin olive oils from six cultivars was analyzed by UPLC-UV-MS. Secoiridoids were the main phenolics found. Alpha-tocopherol corresponded to c.a. 80 % of total tocopherols. Commercial production of olive oil in Brazil has started recently and is concentrated especially in the states of Rio Grande do Sul and Minas Gerais States. It has experienced a constant growing, although it corresponds to only 1% of internal market. Phenolic compounds and tocopherols are important for the oxidative stability of olive oils. As any product from plant origin, chemical composition is dependent on the plant genetics (cultivars, in this case), as well as on the edaphoclimatic conditions where cultivation took place. Herein, we report the results of biophenolics and tocopherols from olive oils of the cultivars Coratina, Frantoio, Galega, Grappolo, Manzanilla and Picual produced in Minas Gerais (MG) and Rio Grande do Sul (RS) states.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectExtra virgin olive oil
dc.subjectUPLC-UV-MS
dc.titlePhenols and tocopherols content in Brazilian extra virgin olive oils from six different cultivars.
dc.typeResumo em anais e proceedings
dc.subject.thesagroAzeite
dc.subject.nalthesaurusVirgin olive oil
dc.subject.nalthesaurusTocopherols
dc.description.notes22 a 25 de maio. Ref. BEA.
riaa.ainfo.id1179117
riaa.ainfo.lastupdate2025-09-26
dc.contributor.institutionJEAN M. P. LOURINHO, UNIVERSIDADE FEDERAL DO RIO DE JANEIRO; JULIANNA DOS S. VIANA, UNIVERSIDADE FEDERAL DO RIO DE JANEIRO; NATHALIA S. BRILHANTE, UNIVERSIDADE FEDERAL DO RIO DE JANEIRO; ROSEMAR ANTONIASSI, CTAA; ADELIA FERREIRA DE FARIA MACHADO, CTAA; ALLAN EDUARDO WILHELM, CTAA; HUMBERTO RIBEIRO BIZZO, CTAA.
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