Characterization of Arbequina virgin olive oils produced in different regions of Brazil and Spain: physicochemical properties, oxidative stability and fatty acid profile

Production of virgin olive oil is beginning in Brazil. This paper analyzes the characteristics of the EVOO Arbequina from Brazil in comparison with Spanish Arbequina from different regions. Quality parameters, oxidative stability, pigments, colour and fatty acid profile were assessed, and relationsh...

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Detalhes bibliográficos
Autor principal: Borges, Thays H. (author)
Outros Autores: Pereira, J.A. (author), Cabrera-Vique, Carmen (author), Lara, Luis (author), Oliveira, Adelson F. (author), Seiquer, Isabel (author)
Formato: article
Idioma:eng
Publicado em: 2016
Assuntos:
Arbequina
Virgin olive oil
Oxidative stability
Colour coordinates
Fatty acids
Texto completo:http://hdl.handle.net/10198/13547
País:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/13547

Texto Completo

http://hdl.handle.net/10198/13547

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