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Can the region of production affect the quality and composition of olive oil? Comparative study on two olive cultivars

2026Artigo científico Acesso aberto
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datacite.subject.fosCiências Agrárias::Agricultura, Silvicultura e Pescas
datacite.subject.sdg04:Educação de Qualidade
datacite.subject.sdg12:Produção e Consumo Sustentáveis
datacite.subject.sdg15:Proteger a Vida Terrestre
dc.contributor.authorRocha, Pedrina
dc.contributor.authorLamas, Sandra
dc.contributor.authorCasal, Susana
dc.contributor.authorMartins, Luísa L.
dc.contributor.authorRodrigues, Nuno
dc.date.accessioned2026-01-29T17:02:50Z
dc.date.available2026-01-29T17:02:50Z
dc.date.issued2026
dc.description.abstractPortugal is a notable olive oil-producing country, gaining prominence in the last decade. This study examined how geographic origin influences olive oil quality by analyzing samples from three key regions (Alentejo, Beira Interior, and Trás-os-Montes) and two major cultivars: Cobrançosa and Galega. All oils met the extra-virgin classification criteria, with free acidity consistently below 0.30%, and peroxide values ranging from 2.3 to 6.7 mEq O₂/kg. Alentejo oils were sensorially more intense, showing higher bitterness and pungency (up to 6.1 and 6.8, respectively). Significant chemical differences were also observed: Trás-os-Montes oils presented the highest monounsaturated fatty acid content (up to 76% MUFA), whereas Alentejo showed the greatest concentrations of hydroxytyrosol-based compounds (up to 450 mg/kg) and strong antioxidant activity (DPPH inhibition up to 80%). Beira Interior oils exhibited the highest α-tocopherol levels (up to 428 mg/kg). Heatmaps and principal component analysis (PCA) revealed clear chemical differences based on origin, demonstrating that environmental factors significantly influence composition, oxidative stability, and antioxidant potential. These results highlight the role of terroir in shaping both the sensory and chemical properties of Portuguese olive oils.eng
dc.description.sponsorshipThis work was supported by national funds through FCT/MCTES (PIDDAC): CIMO, UIDB/00690/2020 (DOI: 10.54499/UIDB/00690/2020) and UIDP/00690/2020 (DOI: 10.54499/UIDP/00690/2020); and SusTEC, LA/P/0007/2020 (DOI: 10.54499/LA/P/0007/2020); LAQV/Requimte, LA/P/0008/2020 (DOI 10.54499/LA/P/0008/2020), UIDP/50006/2020 (DOI 10.54499/UIDP/50006/2020) and UIDB/50006/2020 (DOI 10.54499/UIDB/50006/2020). National funding by FCTFoundation for Science and Technology, through the institutional scientific employment program-contract with Nuno Rodrigues.
dc.identifier.citationRocha, Pedrina; Lamas, Sandra; Casal, Susana; Martins, Luísa L.; Rodrigues, Nuno (2026). Can the region of production affect the quality and composition of olive oil? Comparative study on two olive cultivars. Applied Food Research. ISSN 2772-5022. 6:1, p. 1-10
dc.identifier.doi10.1016/j.afres.2026.101689
dc.identifier.issn2772-5022
dc.identifier.urihttp://hdl.handle.net/10198/35655
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relation.ispartofApplied Food Research
dc.rights.urihttp://creativecommons.org/licenses/by-nd/4.0/
dc.subjectChemical composition
dc.subjectGeographical origin
dc.subjectOlea europaea L.
dc.subjectPortuguese cultivars
dc.subjectSensory characteristics
dc.titleCan the region of production affect the quality and composition of olive oil? Comparative study on two olive cultivarseng
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
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oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0008%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F50006%2F2020/PT
oaire.citation.endPage10
oaire.citation.issue1
oaire.citation.startPage1
oaire.citation.titleApplied Food Research
oaire.citation.volume6
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameLamas
person.familyNameRodrigues
person.givenNameSandra
person.givenNameNuno
person.identifier.ciencia-id311F-FE90-417F
person.identifier.ciencia-idF41D-B424-5F78
person.identifier.orcid0000-0002-4334-1636
person.identifier.orcid0000-0002-9305-0976
person.identifier.scopus-author-id57225883755
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project.funder.identifierhttp://doi.org/10.13039/501100001871
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