Characterization of Arbequina virgin olive oils produced in different regions of Brazil and Spain: Physicochemical properties, oxidative stability and fatty acid profile
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- 作者：Thays H. Borgesa ; b ; José ; Alberto Pereirac ; Carmen Cabrera-Viqueb ; Luis Laraa ; Adelson F. Oliveirad ; Isabel Seiquera ; iseiquer@eez.csic.es" class="auth_mail" title="E-mail the corresponding author
- 关键词：Arbequina ; Virgin olive oil ; Oxidative stability ; Colour coordinates ; Fatty acids ; Brazil ; Spain ; Climatic conditions
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 January 2017
- 年：2017
- 卷：215
- 期：Complete
- 页码：454-462
- 全文大小：741 K
文摘
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Arbequina EVOO introduced in Brazil is analyzed and compared with Spanish EVOO.
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Brazilian and Spanish EVOO greatly differ in free acidity and colour.
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Minor variations were found for the fatty acid profile.
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EVOO characteristics may be affected by geographic and climatic conditions.
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PCA analysis allows discrimination of the oils according to geographic origin.