O objetivo deste trabalho foi caracterizar a composição química de azeites de oliva (Olea europaea) produzidos no Sul do Brasil e correlacioná-la com a estabilidade oxidativa. Foram avaliados azeites das cultivares Arbequina, Coratina, Frantoio e Koroneiki. Utilizou-se o delineamento experimental inteiramente casualizado, em arranjo unifatorial, com três repetições. Foram determinados índice de acidez, índice de peróxidos, absorção específica, teor de tocoferois, teor de compostos fenólicos, teor de carotenoides, teor de clorofilas, perfil de ácidos graxos e estabilidade oxidativa. Os azeites provenientes das cultivares Coratina e Frantoio foram classificados como extra virgens. O azeite da cultivar Coratina apresentou maiores teores de pigmentos, seguido pelo da cultivar Koroneiki. A cultivar Coratina ainda apresenta maiores conteúdos de compostos fenólicos (1.725,5 mg kg^-1) e de tocoferois (437,8 mg kg^-1). O ácido graxo majoritário em todas as amostras é o oleico.

Termos para indexação:
Olea europaea; compostos bioativos; ácidos graxos; período de indução; azeitona; parâmetros de qualidade

Autoria

Mariângela Hoffmann Bruscatto

Universidade Federal de Pelotas (UFPEL), Department of Agroindustrial Science and Technology, PO Box 354, CEP 96010-900 Pelotas, RS, Brazil. E-mail: marianhbruscatto@gmail.com, mi.crizel@hotmail.com, fgoularte@hotmail.comUniversidade Federal de PelotasBrazilPelotas, RS, BrazilUniversidade Federal de Pelotas (UFPEL), Department of Agroindustrial Science and Technology, PO Box 354, CEP 96010-900 Pelotas, RS, Brazil. E-mail: marianhbruscatto@gmail.com, mi.crizel@hotmail.com, fgoularte@hotmail.com

Rui Carlos Zambiazi

UFPEL, Center of Chemical, Pharmaceutical and Food Sciences, PO Box 354, CEP 96010-900 Pelotas, RS, Brazil. E-mail: zambiazi@gmail.com, carlaufpel@hotmail.comUFPELBrazilPelotas, RS, BrazilUFPEL, Center of Chemical, Pharmaceutical and Food Sciences, PO Box 354, CEP 96010-900 Pelotas, RS, Brazil. E-mail: zambiazi@gmail.com, carlaufpel@hotmail.com

Michele Crizel-Cardoso

Clarisse Maria Sartori Piatnicki

Universidade Federal do Rio Grande do Sul, Instituto de Química Inorgânica, Campus do Vale, Avenida Bento Gonçalves, nº 9.500, Agronomia, CEP 91701-970 Porto Alegre, RS, Brazil. E-mail: clarisse@iq.ufrgs.brUniversidade Federal do Rio Grande do SulBrazilPorto Alegre, RS, BrazilUniversidade Federal do Rio Grande do Sul, Instituto de Química Inorgânica, Campus do Vale, Avenida Bento Gonçalves, nº 9.500, Agronomia, CEP 91701-970 Porto Alegre, RS, Brazil. E-mail: clarisse@iq.ufrgs.br

Carla Rosane Barboza Mendonça

Fabiana Lemos Goularte Dutra

Enilton Fick Coutinho

Embrapa Clima Temperado, Caixa Postal 403, CEP 96010-971 Pelotas, RS, Brazil. E-mail: enilton.coutinho@embrapa.brEmbrapa Clima TemperadoBrazilPelotas, RS, BrazilEmbrapa Clima Temperado, Caixa Postal 403, CEP 96010-971 Pelotas, RS, Brazil. E-mail: enilton.coutinho@embrapa.br

SCIMAGO INSTITUTIONS RANKINGS

Figuras | Tabelas

Figuras (2)
Tabelas (4)

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Figure 1.
Typical chromatogram of δ-, β+γ-, and α-tocopherols separation of olive (Olea europaea) oil from the Arbequina cultivar by high-performance liquid chromatography using reverse phase RP-18CLS-ODS column and fluorescence detector, excitation at 290 nm, and emission at 330 nm. The peaks correspond to: 1, δ-tocopherol; 2, β + γ-tocopherol, and 3, α-tocopherol.

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Figure 2.
Typical chromatogram of fatty acid separation of olive (Olea europaea) oil from the Arbequina cultivar, using a gas chromatograph, equipped with a FID detector. The peaks correspond to the fatty acids: 1, palmitic; 2, palmitoleic; 3, stearic; 4, oleic; 5, linoleic; 6, linolenic; 7, arachidic; and 8, gadoleic.

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Table 1
Mean±standard deviation of quality indexes of olive (Olea europaea) oils from Arbequina, Coratina, Frantoio, and Koroneiki cultivars⁽¹⁾.

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Table 2.
Mean±standard deviation of bioactive compounds of olive (Olea europaea) oils from Arbequina, Coratina, Frantoio, and Koroneiki cultivars⁽¹⁾.

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Table 3.
Mean and standard deviations (SD) of main fatty acids and oxidative stability of olive (Olea europaea) oils from Arbequina, Coratina, Frantoio, and Koroneiki cultivars⁽¹⁾.

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Table 4.
Pearson correlation coefficients and p-value among the dependent variables of olive (Olea europaea) oils from the Arbequina, Coratina, Frantoio, and Koroneiki cultivars⁽¹⁾.

Figure 1. Typical chromatogram of δ-, β+γ-, and α-tocopherols separation of olive (Olea europaea) oil from the Arbequina cultivar by high-performance liquid chromatography using reverse phase RP-18CLS-ODS column and fluorescence detector, excitation at 290 nm, and emission at 330 nm. The peaks correspond to: 1, δ-tocopherol; 2, β + γ-tocopherol, and 3, α-tocopherol.

Figure 2. Typical chromatogram of fatty acid separation of olive (Olea europaea) oil from the Arbequina cultivar, using a gas chromatograph, equipped with a FID detector. The peaks correspond to the fatty acids: 1, palmitic; 2, palmitoleic; 3, stearic; 4, oleic; 5, linoleic; 6, linolenic; 7, arachidic; and 8, gadoleic.

Table 1 Mean±standard deviation of quality indexes of olive (Olea europaea) oils from Arbequina, Coratina, Frantoio, and Koroneiki cultivars⁽¹⁾.

Cultivar	Free acidity (g 100g^-1 oleic acid)	Peroxide (meq g kg^-1 O₂)	K₂₃₂ (nm)	K₂₇₀ (nm)
Arbequina	2.22±0.01a	36.23±1.14a	2.70±0.01a	0.22±0.02a
Coratina	0.49±0.01c	11.20±1.20c	1.71±0.03d	0.15±0.02b
Frantoio	0.79±0.03b	13.91±1.18c	2.03±0.01b	0.14±0.01b
Koroneiki	0.55±0.05c	21.60±1.17b	1.88±0.10c	0.22±0.01a
Coefficient of variation (%)	3.0	5.6	2.5	6.7

⁽¹⁾
Means followed by equal letters, in the column, do not differ by Tukey’s test, at 5% probability. K₂₃₂ and K₂₇₀, specific absortion measured at 232 and 270 nm, respectively. n=3.

Table 2. Mean±standard deviation of bioactive compounds of olive (Olea europaea) oils from Arbequina, Coratina, Frantoio, and Koroneiki cultivars⁽¹⁾.

Cultivar	β+γ-tocopherol (mg kg^-1)	α -tocopherol (mg kg^-1)	δ -tocopherol (mg kg^-1)	Phenolic compounds (mg kg^-1 gallic acid)	Carotenoids (mg kg^-1 β-carotene)	Chlorophyll (mg kg^-1)
Arbequina	7.50±0.01d	219.98±8.84c	4.10±0.13b	651.74±6.90b	3.97±0.01c	0.84±0.02c
Coratina	22.52±0.41a	410.31±6.27a	5.01±0.03a	1,725.53±4.27a	9.39±0.06a	1.94±0.01a
Frantoio	8.92±0.12c	181.77±3.47d	1.98±0.05c	468.06±2.91c	3.93±0.04c	0.53±0.02d
Koroneiki	10.93±0.29b	285.64±3.62b	1.85±0.05c	437.18±3.19d	4.75±0.02b	0.90±0.01b
CV (%)	2.1	2.2	2.4	0.6	0.7	1.6

⁽¹⁾
Means followed by equal letters, in the column, do not differ by Tukey’s test, at 5% probability. CV, coefficient of variation. n=3.

Table 3. Mean and standard deviations (SD) of main fatty acids and oxidative stability of olive (Olea europaea) oils from Arbequina, Coratina, Frantoio, and Koroneiki cultivars⁽¹⁾.

Cultivar	C 16:0	C 16:1	C 18:0	C 18:1	C 18:2	C 18:3	C 20:0	C 20:1	C 24:0	Total saturated	Total unsaturated	Oxidative stability
Cultivar	------------------------------------------------(%)------------------------------------------------											(h)
Arbequina	18.51a	3.34a	1.20b	59.15d	15.79a	0.76c	0.39b	0.27b	0.18b	20.51a	79.49c	3.22d
SD	0.15	0.10	0.03	0.10	0.07	0.03	0.02	0.00	0.00	0.20	0.20	0.06
Coratina	14.19c	0.58c	1.66b	72.11b	9.19c	1.00a	0.39b	0.32a	0.21a	16.36c	83.64a	20.47a
SD	0.06	0.00	0.06	0.29	0.24	0.00	0.02	0.02	0.00	0.01	0.01	0.24
Frantoio	15.12b	1.34b	1.59b	66.11c	13.94b	0.85b	0.32c	0.31a	0.10d	17.21b	82.79b	5.64c
SD	0.01	0.01	0.02	0.01	0.01	0.03	0.00	0.00	0.00	0.03	0.03	0.15
Koroneiki	12.82d	0.75c	2.49a	76.47a	5.52d	0.75c	0.46a	0.32a	0.13c	16.07c	83.93a	11.81b
SD	0.06	0.00	0.23	0.11	0.03	0.00	0.00	0.00	0.00	0.16	0.16	0.06
CV (%)	0.6	3.3	6.8	0.2	1.1	2.7	3.9	3.8	4.5	0.7	0.1	1.4

⁽¹⁾
Means followed by equal letters, in the column, do not differ by Tukey's test, at 5% probability. CV, coefficient of variation mean of three replicates.

Table 4. Pearson correlation coefficients and p-value among the dependent variables of olive (Olea europaea) oils from the Arbequina, Coratina, Frantoio, and Koroneiki cultivars⁽¹⁾.

Variable	AC (1)	PV (2)	K₂₃₂ (3)	K₂₇₀ (4)	GTOC (5)	ATOC (6)	DTOC (7)	TP (8)	TC (9)	TCL (10)	C 16 (11)	C 18 (12)	C 18:1 (13)	C 18:2 (14)	C 18:3 (15)	TS (16)	TU (17)	RAN (18)
(1)	1.000	0.900* <.0001**	0.981 <.0001	0.474 0.119	-0.583 0.047	-0.496 0.101	0.268 0.400	-0.283 0.372	-0.499 0.098	-0.356 0.256	0.958 0.0002	-0.508 0.198	-0.887 0.003	0.774 0.024	-0.485 0.223	0.969 <.0001	-0.969 <.0001	0.089 0.835
(2)		1.000	0.898 <.0001	0.788 0.002	-0.646 0.023	-0.442 0.151	0.077 0.811	-0.444 0.148	-0.574 0.051	-0.400 0.198	0.729 0.040	-0.083 0.845	-0.606 0.111	0.444 0.271	-0.753 0.031	0.765 0.027	-0.765 0.027	0.519 0.187
(3)			1.000	0.482 0.112	-0.704 0.011	-0.619 0.032	0.109 0.736	-0.429 0.164	-0.629 0.028	-0.499 0.099	0.942 0.0005	-0.497 0.210	-0.897 0.002	0.798 0.018	-0.562 0.147	0.961 0.0001	-0.961 0.0001	0.123 0.772
(4)				1.000	-0.452 0.140	-0.142 0.658	-0.124 0.700	-0.436 0.156	-0.412 0.183	-0.251 0.431	0.213 0.613	0.442 0.273	-0.023 0.957	-0.169 0.690	-0.714 0.047	0.244 0.560	-0.244 0.560	0.825 0.012
(5)					1.000	0.943 <.0001	0.623 0.030	0.938 <.0001	0.994 <.0001	0.955 <.0001	-0.462 0.249	-0.002 0.997	0.514 0.193	-0.470 0.240	0.888 0.003	-0.541 0.166	0.541 0.166	-0.485 0.224
(6)						1.000	0.626 0.030	0.873 0.0002	0.952 <.0001	0.967 <.0001	-0.448 0.266	0.162 0.701	0.570 0.140	-0.589 0.125	0.715 0.047	-0.524 0.182	0.524 0.182	-0.221 0.599
(7)							1.000	0.845 0.0005	0.697 0.012	0.781 0.003	0.395 0.333	-0.547 0.160	-0.276 0.508	0.229 0.585	0.604 0.112	0.305 0.462	-0.305 0.462	-0.533 0.173
(8)								1.000	0.964 <.0001	0.961 <.0001	-0.121 0.774	-0.306 0.461	0.188 0.656	-0.162 0.701	0.901 0.002	-0.215 0.608	0.215 0.608	-0.632 0.092
(9)									1.000	0.978 <.0001	-0.373 0.362	-0.065 0.878	0.441 0.275	-0.410 0.313	0.888 0.003	-0.458 0.254	0.458 0.254	-0.498 0.209
(10)										1.000	-0.266 0.524	-0.059 0.890	0.379 0.354	-0.390 0.340	0.806 0.016	-0.351 0.394	0.351 0.394	-0.398 0.329
(11)											1.000	-0.730 0.040	-0.969 <.0001	0.901 0.002	-0.259 0.536	0.992 <.0001	-0.992 <.0001	-0.195 0.643
(12)												1.000	0.800 0.017	-0.860 0.006	-0.354 0.390	-0.668 0.070	0.668 0.070	0.782 0.022
(13)													1.000	-0.979 <.0001	0.226 0.590	-0.966 <.0001	0.966 <.0001	0.313 0.450
(14)														1.000	-0.122 0.774	0.894 0.003	-0.894 0.003	-0.452 0.261
(15)															1.000	-0.340 0.410	0.340 0.410	-0.798 0.018
(16)																1.000	-1.000 <.0001	-0.124 0.770
(17)																	1.000	0.124 0.770
(18)																		1.000

⁽¹⁾
AC, free acidity; PV, peroxide value; K₂₃₂ and K₂₇₀, specific absortion measured at 232 and 270 nm, respectively; GTOC, γ + β -T: gamma + beta-tocopherol; ATOC, α -T: alpha-tocopherol; DTOC, δ -T: delta-tocopherol; TP, total phenolics; TC, total carotenoids; TCL, total chlorophylls; fatty acids: C 16:0, palmitic; C 18:0, stearic; C 18:1, oleic; C 18:2, linoleic; C 18:3, linolenic; TS, total saturated fat; TU, total unsaturated fat; RAN, oxidative stability in Rancimat. *Pearson’s correlation coefficients. **p-value.

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[TFN1] ⁽¹⁾
Means followed by equal letters, in the column, do not differ by Tukey’s test, at 5% probability. K₂₃₂ and K₂₇₀, specific absortion measured at 232 and 270 nm, respectively. n=3.