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

Food Chemistry

Volumn 215, Issue , 2017, Pages 454-462

  Borges, Thays H ^a,b   Pereira, José Alberto ^c   Cabrera Vique, Carmen ^b   Lara, Luis ^a   Oliveira, Adelson F ^d   Seiquer, Isabel ^a  

^a CSIC   (Spain)

^b UNIVERSITY OF GRANADA   (Spain)

^c INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^d EMPRESA DE PESQUISA AGROPECUÁRIA DE MINAS GERAIS EPAMIG   (Brazil)

Author keywords

Arbequina; Brazil; Climatic conditions; Colour coordinates; Fatty acids; Oxidative stability; Spain; Virgin olive oil

Indexed keywords

COLOR; OLIVE OIL; OXIDATION RESISTANCE;

ARBEQUINA; BRAZIL; CLIMATIC CONDITIONS; OXIDATIVE STABILITY; SPAIN; VIRGIN OLIVE OIL;

FATTY ACIDS;

CAROTENOID; CHLOROPHYLL; EXTRA VIRGIN OLIVE OIL; FATTY ACID; RAIN; VIRGIN OLIVE OIL; OLIVE OIL; VEGETABLE OIL;

ACIDITY; ALTITUDE; ARTICLE; BRAZIL; CLIMATE; COLOR; CONTROLLED STUDY; FATTY ACID ANALYSIS; OXIDATION; PHYSICAL CHEMISTRY; SPAIN; TEMPERATURE; CHEMISTRY; OXIDATIVE STRESS;

BRAZIL; OLIVE OIL; OXIDATIVE STRESS; PLANT OILS; SPAIN;

EID: 84982852234     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.07.162     Document Type: Article

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