Azeite de oliva: uma revisão sobre a identidade e a qualidade de azeites produzidos no Brasil

A qualidade sensorial dos azeites é influenciada pela diversidade e pela concentração de compostos voláteis e não voláteis que variam conforme a cultivar e as condições edafoclimáticas e de cultivo, o que permite estabelecer a procedência do produto. Além disso, por se tratar de uma cultura introduzida recentemente no Brasil, pouco se sabe sobre o desempenho das cultivares nas regiões onde o investimento nessa atividade vem sendo feito. Dessa forma, são apresentados e discutidos, nesta revisão, aspectos relevantes sobre a qualidade química e sensorial dos azeites de oliva e como esses aspectos influenciam a identidade do produto.

Termos para indexação
azeite de oliva brasileiro; compostos voláteis; composição química

Autoria

Paula Freitas Filoda

M.Sc., Graduate Student at Department of Agro-Industrial Science and Technology, Federal University of Pelotas, Pelotas-RS, Brazil. Email: paulaffiloda@hotmail.com Federal University of PelotasBrasilPelotas, RS, Brasil M.Sc., Graduate Student at Department of Agro-Industrial Science and Technology, Federal University of Pelotas, Pelotas-RS, Brazil. Email: paulaffiloda@hotmail.com

http://orcid.org/0000-0002-6127-7789

Fabio Clasen Chaves

Ph.D., Professor at Department of Agro-Industrial Science and Technology Federal University of Pelotas, Pelotas-RS, Brazil. Email: fabio.chaves@ufpel.edu.br Federal University of PelotasBrasilPelotas, RS, Brasil Ph.D., Professor at Department of Agro-Industrial Science and Technology Federal University of Pelotas, Pelotas-RS, Brazil. Email: fabio.chaves@ufpel.edu.br

http://orcid.org/0000-0002-5773-0800

Jessica Fernanda Hoffmann

Ph.D., Professor at Technological Institute in Food for Health, University of Vale do Rio dos Sinos, São Leopoldo-RS, Brazil. Email: jessica.hoffmann@outlook.com.br University of Vale do Rio dos SinosBrasilSão Leopoldo, RS, Brasil Ph.D., Professor at Technological Institute in Food for Health, University of Vale do Rio dos Sinos, São Leopoldo-RS, Brazil. Email: jessica.hoffmann@outlook.com.br

http://orcid.org/0000-0002-9185-3820

Cesar Valmor Rombaldi

Ph.D., Professor at Department of Agro-Industrial Science and Technology, Federal University of Pelotas, Pelotas-RS, Brazil. Email: cesarvrf@ufpel.edu.br Federal University of PelotasBrasilPelotas, RS, Brasil Ph.D., Professor at Department of Agro-Industrial Science and Technology, Federal University of Pelotas, Pelotas-RS, Brazil. Email: cesarvrf@ufpel.edu.br

http://orcid.org/0000-0002-6995-2937

SCIMAGO INSTITUTIONS RANKINGS

Figuras | Tabelas

Figuras (5)
Tabelas (3)

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Figure 1
Changes in the olive color during ripening (Source: Filoda, P.F).

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Figure 2
Flowchart showing the processes for obtaining olive oil of different categories (Source: Filoda, P.F).

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Figure 3
Examples of secoiridoids and phenolic alcohols commonly found in olive oils.

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Figure 4
Route for the formation of the main volatile compounds in olive oil and enzymes involved (Source: Adapted from Angerosa et al. (2004)).

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Figure 5
Representation of the procedure for extracting volatile compounds using the solid phase microextraction (SPME) technique (Source: Filoda, P.F).

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Table 1
General composition of extra virgin olive oil fatty acids

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Table 2
Content of phenolic compounds (mg kg^-1) in monovarietal Brazilian olive oil samples

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Table 3
Volatile compounds (mg kg^-1 of olive oil) identified among Brazilian oils from cultivar Arbequina grown in Minas Gerais (MG), São Paulo (SP) and Paraná (PR) *.

Figure 1 Changes in the olive color during ripening (Source: Filoda, P.F).

Figure 2 Flowchart showing the processes for obtaining olive oil of different categories (Source: Filoda, P.F).

Figure 3 Examples of secoiridoids and phenolic alcohols commonly found in olive oils.

Figure 4 Route for the formation of the main volatile compounds in olive oil and enzymes involved (Source: Adapted from Angerosa et al. (2004)).

Figure 5 Representation of the procedure for extracting volatile compounds using the solid phase microextraction (SPME) technique (Source: Filoda, P.F).

Table 1 General composition of extra virgin olive oil fatty acids

Fatty Acids	Established limits (%)
C 14:0 - Myristic	Less than or equal to 0.03
C 16:0 - Palmitic	7.5-20
C 16:1 - Palmitoleic	0.3-3.5
C 17:0 - Margaric	Less than ** equal to 0.3
C 17:1 - cis-10-Heptadecanoic	or equal to 0.3
C 18:0 - Stearic	0.5-5.0
C 18:1 - Oleic	55.0-83.0
C 18:2 - Linoleic	2.5-21.0
C 18:3 - Linolenic	**** than or equal to 1.0
C 20:0 - Arachidonic	Less than or equal to 0.6
C 20:1 - cis-11- Eicoseneic	Less than ** equal to 0.4
C 22:0 - Behenic	Less than or equal to 0.2
C 24:0 - Lignoceric	Less or equal to 0.2

^Source:
IOC, 2013

Table 2 Content of phenolic compounds (mg kg^-1) in monovarietal Brazilian olive oil samples

Phenolic compounds	Arbequina	Arbosana	Coratina	Frantoio	Koroneiki	Manzanilla	Picual	References
Phenolic acids
Syringic acid	0.43-0.84	0.06-0.17	0.04-0.84	0.09-0.14	0.06-0.84	--	0.10-0.48	Zago et al. (2019); Crizel et al.(2020)
Cinnamic acid	1.27	--	1.27	--	1.27	--	--	al. (2019)
Vanillic acid	0.20-0.62	0.19-0.25	0.20-0.62	0.12-0.26	0.13-0.62	--	0.19-0.31	Zago et al. (2019); Crizel et al.(2020)
p-Coumaric acid	0.24-228.0	0.03-0.05	0.05-0.33	0.01-0.02	0.04-0.33	--	0.30-0.32	Zago et al. (2019); Crizel et al.(2020); Borges et al. (2017)
Caffeic acid	0.008 - 0.95	0.003-0.55	0.003-0.42	0.001-0.46	0.001-2.27	--	0.006-0.62	Crizel et al. (2020)
Ferulic acid	0.06-0.05	0.02-0.03	0.01-0.03	0.02	0.02-0.04	--	0.02	Crizel et al. (2020)
Phenolic alcohols
Hydroxytyrosol	0.20-150.00	0.59-2.59	0.73-12.30	0.29-1.27	0.45-4.90	3.00	0.49-0.67	Zago et al. (2019); Crizel et al. (2020); Ballus al. (2015); et (2014); Borges et al (2017)
Tyrosol	1.20-44.98	4.70-65.57	1.44-48.25	2.40-74.62	1.44-101.28	5.40	33.43-51.61	Zago et al. (2019); Crizel al. (2020); Ballus et al. (2015); Ballus al.(2014)
Hydroxytyrosol acetate	0.26-23.76	0.27-2.38	1.62-3.53	0.26-3.99	0.26-0.74	0.74	0.65-2.38	Crizel et al. (2020); Ballus et al.(2015)
Flavonoids
Apigenin	0.22-398.00	0.14-5.83	0.31-0.78	0.48-1.12	0.06-2.41	0.35	1.08-1.14	et al. (2019); Crizel et al. (2020); et al. (2015); Borges et al.(2017)
Luteolin	1.69-1482.00	1.56-16.00	0.49-5.00	0.85-4.20	1.39-10.00	4.29	1.32	Zago et al. (2019); Crizel et al. (2020); Ballus et al. (2015); Borges et al.(2017)
Naringenin	21.00-133.00	--	--	--	--	--	--	Borges et al. (2017)
Lignans
Pinoresinol	1.60-4.00	4.00-16.70	0.90-3.09	2.50	0.70-3.09	1.35	--	Zago et al. (2019); Ballus et al.(2015)
Acetoxypinoresinol	0.08-27.0	0.14-8.40	0.09-4.70	0.09-31.50	0.10-12.00	8.40	0.08-0.10	Crizel et al. (2020); et al.(2015)
Hydroxypinoresinol	0.43-1.02	1.07	-	-	0.07	0.46	-	Ballus al. (2015)
Syringaresinol	1.08-2.50	2.90-13.00	0.60	1.35	0.47-1.50	1.08	--	Ballus et al. (2015)
Secoiridoids
3.4-DHPEA-EDA *	7.55	--	7.55	--	7.55	--	--	Zago et al. (2019)
p-HPEA-EDA **	2.39	--	2.39	--	2.39	--	--	Zago et al. (2019)
Elenolic acid	0.13-11.64	0.50-12.29	2.22-37.0	0.12-16.33	6.00-45.00	2.40	3.08-6.58	Crizel et al. (2020); Ballus al.(2015)
Oleacin	0.41-62.51	6.36-60.71	17.46-29.27	4.49-17.36	76.18-92.84	--	25.94-30.88	Crizel et al. (2020)
Oleuropein aglycone	0.50-23.26	7.65-52.32	54.94-115.0	25.99-30.56	0.07-64.14	22.00	42.15-55.85	Crizel et al. (2020); Ballus et al.(2015)
Ligstroside aglycone	0.10-1.40	0.05-7.97	0.57-35.86	0.63-15.55	0.57-18.52	1.90	9.18-12.72	Zago et al. (2019); Crizel et al.(2020); Ballus et al. (2015)
Hydroxy elenolic acid	0.03-2.70	0.09-0.58	0.08-1.00	0.085-0.17	0.08-1.60	0.27	0.08-0.13	et al. (2020); Ballus al.(2015)
Hydroxy oleuropein aglycone	0.83-2.85	0.63-0.31	0.26	0.12-0.15	1.51	--	0.21-0.54	Crizel et al. (2020)
Methyl oleuropein aglycone	0.36-0.44	0.38	0.22-0.13	0.32-0.39	0.23-0.26	--	0.22-0.20	Crizel al. (2020)
10-Hydroxyoleuropein aglycone	0.09-2.20	1.00	2.70	--	0.07-2.04	2.20	--	Ballus et al. (2015)
Decarboxymethyl oleuropein aglycone	0.06-29.00	0.61	0.05-33.00	0.60	91.00	0.61	--	Ballus et al. (2015)
Hydroxy decarboxymethyl oleuropein aglycone	0.11-15.00	0.03	4.60	--	0.09-0.98	0.11	--	Ballus et al. (2015)
Decarboxymethyl ligstroside aglycone	0.24-1.60	0.05	39.00	--	0.98-2.6	0.91	--	Ballus al. (2015)
Hydroxy decarboxymethyl ligstroside aglycone	0.09-10.00	0.04	6.00	--	0.09-8.00	1.20	--	Ballus et al. (2015)

^*
Decarboxymethyl oleuropein aglycone (dialdehyde form of decarboxymethyl elenolic acid linked to hydroxytyrosol).
^**
Decarboxymethyl ligstroside aglycone (dialdehyde form of decarboxymethyl elenolic acid linked to tyrosol).

Table 3 Volatile compounds (mg kg^-1 of olive oil) identified among Brazilian oils from cultivar Arbequina grown in Minas Gerais (MG), São Paulo (SP) and Paraná (PR) *.

Compounds	to aroma	Arbequina (MG)	(SP)	Arbequina (PR)
Aldehydes
2- butanal	malted	2.10	1.00	2.09
3-Methyl butanal	malted	1.10	1.10	2.00
cis-3-Hexenal	green / leaf	3.76	2.16	1.23
trans-2-Hexenal	green / green apple / bitter almond	184.17	225.07	184.20
trans-2-Pentenal	green / bitter almond	2.65	2.79	--
Hexanal	green / green apple	17.45	8.53	10.19
Nonanal	fat / pungent	2.10	--	0.95
Total aldehydes		213.33	240.66	200.66
Ketones
3-Pentanone	sweet	9.23	5.34	3.47
1-Penten-3-one	green	9.14	13.22	8.20
Total ketones		18.37	18.56	11.67
Alcohols
trans-2-Hexen-1-ol	/ leaves	17.36	7.54	5.89
2-Penten-1-ol	banana	0.49	1.33	0.48
Ethyl alcohol	alcohol	1.07	--	--
Total alcohols		18.93	8.87	6.36
Carboxylic acids
acid	pungent / sour	1.33	--	--
Acetic acid	sour / vinegar	40.55	10.99	5.38
Total acids		41.88	10.99	5.38

^*
Zago et al. (2019)

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Azeite de oliva: uma revisão sobre a identidade e a qualidade de azeites produzidos no Brasil

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[TFN0101] ^Source:
IOC, 2013