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dc.contributor.authorBRILHANTE, N. S.
dc.contributor.authorANTONIASSI, R.
dc.contributor.authorFARIA-MACHADO, A. F. de
dc.contributor.authorLOURINHO, J. M.
dc.contributor.authorVIANA, J. S.
dc.contributor.authorWILHELM, A. E.
dc.contributor.authorBIZZO, H. R.
dc.date.accessioned2026-08-07T10:47:35Z-
dc.date.available2026-08-07T10:47:35Z-
dc.date.created2026-07-27
dc.date.issued2026
dc.identifier.citationJournal of Food Composition and Analysis, v. 152, n., p. 109041, 2026.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1188663-
dc.descriptionOlive oil production is recent in Brazil and started in two distinct regions, Rio Grande do Sul State (RS) and Serra da Mantiqueira (MA). Many cultivars are being evaluated for productivity and disease resistance. Assessing olive oil quality and purity characteristics is relevant for consumer protection and to comply with national regulations. A total of 104 samples were evaluated for quality parameters (acidity, UV absorbance, peroxide value), fatty acids and tocopherol profiles. All samples met the legal parameters for extra virgin olive oils with slight dif- ferences for the fatty acids. Significant differences (p < 0.05) were observed for most of the data according to regions and cultivars. The main markers for discrimination were fatty acids and α-tocopherol. The C18:1 content was higher for MA region (77 vs 72%) while total tocopherols were higher for RS region (315 vs 242 mg/kg). Application of statistical tools made possible to differentiate the samples according to origin (RS and MA) and the discrimination of Arbequina from Koroneiki cultivars, independent of their geographical origin and which is useful for claims of geographical indication.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectAzeite de oliva extravirgem
dc.subjectTocoferóis
dc.subjectAnálise de alimentos
dc.subjectControle de qualidade de alimentos
dc.titleComprehensive characterization of brazilian extra virgin olive oils by identity, quality, and tocopherols analysis: An evaluation between regions, crops, and cultivars.
dc.typeArtigo de periódico
dc.subject.thesagroComposição Química
dc.subject.nalthesaurusOlive oil
dc.subject.nalthesaurusExtra-virgin olive oil
riaa.ainfo.id1188663
riaa.ainfo.lastupdate2026-08-06
dc.identifier.doihttps://doi.org/10.1016/j.jfca.2026.109041
dc.contributor.institutionNATHÁLIA S. BRILHANTE, UNIVERSIDADE FEDERAL DO RIO DE JANEIRO; ROSEMAR ANTONIASSI, CTAA; ADELIA FERREIRA DE FARIA MACHADO, CTAA; JEAN M.P. LOURINHO, UNIVERSIDADE FEDERAL DO RIO DE JANEIRO; JULIANNA S. VIANA, UNIVERSIDADE FEDERAL DO RIO DE JANEIRO; ALLAN EDUARDO WILHELM, CTAA; HUMBERTO RIBEIRO BIZZO, CTAA.
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