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|Title:||Olive oil from the cultivars of Trás-os-Montes region (Northeast of Portugal): quality and chemical composition.|
|Publisher:||The 20º Congresso f the Società Italiaba per lo Studio delle Sostanze Grasse.|
|Citation:||Pereira, J.A.; Sousa, A.; Casal, S.; Bento, A.; Oliveira, B., 2007. Olive oil from the cultivars of Trás-os-Montes region (Northeast of Portugal): quality and chemical composition. The 20º Congresso f the Società Italiaba per lo Studio delle Sostanze Grasse. Roma (Italia), de 7 a 8 de Junho de 2007.|
|Abstract:||Trás-os-Montes region (Northeast of Portugal) is the second Portuguese region in area and the first in olive oil production. In the last years, the olive oil sector showed a great dynamics and oils with Protected Designation of Origin (PDO) and varietal olive oils are introduced in the market. "Azeite de Trás-os-Montes" PDO is a result of a mixture of different olive cultivars mainly Cvs. Cobrançosa, Madural and Verdeal Transmontana, being allowed the presence of other cultivars in few amounts. In the present work we intend lo contribute for a better knowledge 01 the most representative cultivars 01 Olea europaea L grown in Trás-os-Montes namely Cobrançosa (24 samples), Verdeal Transmontana (15), Madurai (15), Negrinha de Freixo (14), Santulhana (10), Cordovil (10), Borrenta (2), Bical (1), Cordovesa (1), Lentisca (1) and Madurai Negra (1), concerning the moisture and fat contents in olives, some qualitative parameters (acidity, absorbance coefficients, and peroxide value) and fatty acids, triacylglycerols and tocopherols profiles in the oils. Fat contents ranged lrom 47.2% to 70.3% 01 dry matter. Quality parameters were inside of legal limits defined for "Azeite de Trás-os-Montes" PDO, and monounsaturated fatty acids were predominant, particularly oleic acid pne (68.6 - 82.6%). Among the triacylglycerols identified, 1 ,2,3-trioleoylglycerol (000) was the major (38.1 - 64.0%). The lour isomers of tocopherol (a-, ~-, y- and 5- tocopherol) were identified in the samples. These data can contribute for a better knowledge 01 the regional olive 011 and will be useful in the guarantee of olive oil authenticity produced in the region.|
|Appears in Collections:||PTV - Resumos em Proceedings Não Indexados ao ISI/Scopus|
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