Repository logo
 
Publication

Free fatty acids profiling in olive oil and olives from the Trás-os-Montes Portuguese region

2017Conference object Open access
Simple item page
dc.contributor.authorRodríguez-Alcalá, Luís M.
dc.contributor.authorCorreia, Inês F.
dc.contributor.authorPimentel, Lígia L
dc.contributor.authorPereira, José A
dc.contributor.authorGomes, Ana M.
dc.contributor.authorPintado, Manuela
dc.date.accessioned2019-01-03T15:42:59Z
dc.date.available2019-01-03T15:42:59Z
dc.date.issued2017
dc.description.abstractOlive oil and olives are food products highly appreciated by consumers for both organoleptic (e.g. taste/ flavour) and technological properties (i.e. cooking). Moreover, during the last years several research works have also reported presence of phenols, tocopherols, squalene, sterols and fatty acids (e.g. oleic acid) with important positive health effects (e.g. anti-inflammatory, antiarrhythmic and vasodilatory) [1]. Although free fatty acids (FFA) in olive oil are an important quality parameter, this analysis is highly challenging as it involves isolation, fractionation and derivatization steps. Interestingly, some studies suggest that free polyunsaturated FA can be recognized by GPR120 receptors triggering anti- inflammatory processes [2]. Thus, a single-step method for the FFA analysis in both biological and foodstuffs was recently developed by authors of this current work [3]. The Portuguese region of Trás-os-Montes is an important producer of high quality olive oil and olives but to date, its FFA composition has been poorly studied. The detailed composition of such nutritional parameter would help increase the value of these products to promote the region and the producers. Therefore, different monovarietal olive oils of Cobrançosa (n=2), Madural (n=2), Verdeal (n=5) and Santulhana (n=6) were collected, in duplicate, directly from various local olive mills. Corresponding olive samples were also obtained. The procedure described by Matyash et al. [4] was used for lipid isolation. FFA in all samples were analyzed by GC-FID as fatty acid methyl esters (FAME) according to the above commented method of Pimentel et al. [3]. Olive oil and olives had the same qualitative composition and oleic acid was the main FFA as expected. Results showed intra-varietal differences that may be associated to location. When compared with olives, oil elaboration decreased the concentration of all FFA as expected, but homogenized the composition of the assayed oils.
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationRodriguez-Alcalá, L.M.; Correia, I.F.; Pimentel, L.L.; Pereira, J.A.; Gomes, A.M.; Pintado, M. (2017). Free fatty acids profiling in olive oil and olives from the Trás-os-Montes Portuguese region. In Livro de Resumos do 10º Encontro Nacional de Cromatografia. Bragança: 4-6 de Dezembro de 2017pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.14/26605
dc.language.isoengpt_PT
dc.titleFree fatty acids profiling in olive oil and olives from the Trás-os-Montes Portuguese regionpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceBragançapt_PT
oaire.citation.title10º Encontro Nacional de Cromatografiapt_PT
person.familyNamePimentel
person.familyNameGomes
person.familyNamePintado
person.givenNameLígia
person.givenNameAna Maria
person.givenNameMaria Manuela
person.identifier534450
person.identifier162628
person.identifier456608
person.identifier.ciencia-id6618-9DD9-3C65
person.identifier.ciencia-idAA12-BFC1-B2E3
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0002-6656-017X
person.identifier.orcid0000-0001-7883-2446
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridK-3254-2014
person.identifier.ridB-9944-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id22035944100
person.identifier.scopus-author-id57190668768
person.identifier.scopus-author-id7004483898
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublicationd6520be9-873a-41f9-9aa1-96a5b65e8070
relation.isAuthorOfPublicationc18c2fb1-f3dc-4274-a646-23d456432798
relation.isAuthorOfPublicationba387c7d-27c9-4016-895c-b35597e91ebc
relation.isAuthorOfPublication.latestForDiscoveryc18c2fb1-f3dc-4274-a646-23d456432798

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
72502302.pdf
Size:
2.98 MB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
3.44 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

CBQF - Documentos de Conferências / Conference Objects