Características físico-químicas e avaliação do perfil de ácidos graxos de azeites obtidos de diferentes variedades de oliveiras introduzidas em Minas Gerais - Brasil

• Ano de defesa: 2006
• Autor(a) principal: Cardoso, Luiz Gustavo Vieira
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: UNIVERSIDADE FEDERAL DE LAVRAS; DCA - Programa de Pós-graduação; UFLA; BRASIL
• Palavras-chave em Português: Azeite - Propriedade físico-química; Azeite - Ácidos graxos; Azeite - Ácido oleico; Ácido graxo monoinsaturado; Acid monoinsatured; CNPQ_NÃO_INFORMADO
• Link de acesso: http://repositorio.ufla.br/jspui/handle/1/3131

Olive oil possesses different flavor, color, and aroma, which to identify the best oils it is needed to understand somewhat of their manufacture, in the same manner that a few sorts of oils are more nutritive and wholesome than others, but all of them being considered wholesome. The main differences among them lie in the variety of olive tree, in the climatic conditions, in the soil type, in the manner of extracting, in the time between harvest and production and acidity. The quality of oil depends upon the combination of all those items. So, this work is designed to analyze both physically and chemically nine olive varieties introduced into Brazil by EPAMIG in the latest decades in the town of Maria da Fé, MG, by selecting (as to the lipid contents ) and evaluating some chemical characteristics of the extracted olive oils in those selected varieties, including fatty acid profile. The work was established in two steps: in the fist step, all the olive varieties were submitted to physical analyses (weighing and measurements of fruit perimeters) and of chemical analysis (ether extract), aiming to select those varieties of significant lipid contents (p<0.05). The second step of the work was conducted after the s4elction of the varieties, where only the selected varieties were submitted to the chemical analyses proposed in this work. The lipid contents of the nine studied varieties ranged from around 15 to 28% and in the determination of the lipid content of the five varieties selected in the second step of the work evaluating the lipid content in the portions separated of the fruit (pulp and seed), the pulp showed a higher lipid content from 21.6% (JB1) to 38.2%(0025) than in the seed which ranged from 1.6 % (Ascolano 315) to 6.1% (JB1), the olive which presented the poorest lipid content in the pulp was the one which showed the highest lipid content in the seed (JB1). From the use of the chemical parameters to evaluate the purity of the olive oil extracted from the five varieties studied only two varieties JB1 and Negroa proved compatible with the classification of azeite according to legislation. The other varieties 0025, Ascolano 315 and 0004 presented one or more purity indices out of the adequacy defended by the codex Alimentarius norms. The fatty acid profile, an important parameter utilized for identifying the do olive oil, showed that the varieties JB1, Negroa, Ascolano 315, 0025 and 0004 are with their values within the adequacy for the chief groups of fatty acids.