CHARACTERIZATION AND CLASSIFICATION OF EXTRA VIRGIN OLIVE OILS PRODUCED IN SOUTHEASTERN AND SOUTHERN BRAZIL

The production of extra virgin olive oil (EVOO) in Brazil has been growing constantly in recent years. The aim of this research was characterize the Brazilian EVOOs, comparing the different regions and verify the qualitative parameters of olive oils. A total of twenty-three EVOO samples from distinct regions (Campanha Gaúcha and Serra da Mantiqueira) of Southern and Southeastern Brazil were purchased from official market, right after the harvesting period of 2018, all of them labeled as extra virgin olive oils. For each sample were performed a physicochemical analysis according to the Folin-Ciocalteau method in order to determine the total phenolics content. The quality parameter assessed were Free Fatty Acidity (FFA), Peroxide Value (PV) and specific extinction coefficients (K232, K270 and ∆K) all determined following the Europe Union Official Methods (ECC/2568/91). The oxidative stability was calculated by estimating the oxidation induction time in a Rancimat apparatus (Metrohm, Herisau, Switzerland). For sensory characterization, the official method of olive oil sensory evaluation was used, according International Olive Council (IOC) regulations, by a trained panel of 08 tasters. Major significant differences between regions were observed for FAA of the oils, as well minor variations among the other parameters. All the samples have presented good quality parameters complying EU standards for EVOO. On the other hand, 05 of the 23 samples self-denominated extra virgin were classified only as virgin by the trained sensory panel. These results highlight the good adaptation of the Olea europaea L. cultivation in Brazilian regions. In addition, the edaphoclimatic variations between the studied regions did not negatively influence the characteristics and the quality of the Brazilian olive oil. The EVOO produces in each Brazil region showed substantial differences among samples of different geographical region and olive cultivars.