Physicochemical characteristics and fatty acids profile of olive oils from different varieties of olive tree in southern Minas Gerais - Brazil

Luiz Gustavo Vieira Cardoso, Maria de Fátima Piccolo Barcelos, Adelson Francisco de Oliveira, Juciane de Abreu Ribeiro Pereira, Wilson César de Abreu, Flávio de Araujo Pimentel, Maria das Graças Cardoso, Michel Cardoso de Angelis Pereira


This work had as an objective, to analyze, both physically and chemically, five olive tree varieties  kept in the EPAMIG Germplasm Bank at the Experimental Farm, in the town of  Maria da Fé, MG. Physical characteristics of the fruits and seeds (weight, diameter and length) and some chemical characteritics of the oils extracted from five varieties (acidity, iodine, saponification, peroxide indices and the fatty acid profile) were evaluated. The Negroa variety presented an average percent of lipids (28.2%) significantly higher than the others (p < 0.05). Out of the studied varieties,  both Negroa and JB1 showed the highest yield and acidity values and the saponification, iodine and peroxide indices were more consistent with the ANVISA norms (2005) and the Codex Alimentarius (2003). All the varieties grown at Maria da Fé presented oleic acid levels within those recommended by Codex alimentarius and significantly higher than the analyzed commercial extra virgin oleic acid level (p < 0.05). The fatty acid profile found showed that all the varieties (JB1, Negroa, Ascolano 315, 0025 and 0004) have adequate values for the main groups of fatty acids, compared with the legislation. The results point out that the Negroa and JB1 varieties present better potential for use in olive oil production.


Olive oil; Olive tree; Fatty acids; Oleic acids


Semina: Ciênc. Agrár.
Londrina - PR
E-ISSN 1679-0359
DOI: 10.5433/1679-0359
Este obra está licenciado com uma Licença Creative Commons Atribuição-NãoComercial 4.0 Internacional