Olive oil: a review on the identity and quality of olive oils produced in Brazil

The sensory quality of olive oils is influenced by the diversity and concentration of volatile and non-volatile compounds that vary according to cultivar, and edaphic, climatic, and cultivation conditions, which allows for establishing the origin of the product. In addition, since this crop has been recently introduced in Brazil, little is known about the performance of cultivars in this region, where investments in this activity have been made. Thus, relevant aspects about the chemical and sensory quality of olive oils are presented and discussed, as well as how these aspects influence the identity of the product.

Index terms
Brazilian olive oil; volatile compounds; chemical composition

Authorship

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

Figures | Tables

Figures (5)
Tables (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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Olive oil: a review on the identity and quality of olive oils produced in Brazil

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[TFN0101] ^Source:
IOC, 2013