Comparative analysis of minor bioactive constituents (CoQ(10), tocopherols and phenolic compounds) in Arbequina extra virgin olive oils from Brazil and Spain

作者：Borges Thays H; Carlos Lopez Luis; Alberto Pereira Jose; Cabrera Vique Carmen; Seiquer Isabel^*

来源：Journal of Food Composition and Analysis, 2017, 63: 47-54.

DOI：10.1016/j.jfca.2017.07.036

• Food composition
• Food analysis
• Arbequina
• Virgin olive oil
• Coenzyme Q10
• Tocopherols
• Polyphenols
• Chemometric analysis

There is currently an emerging production of olive oil in Brazil but it is still poorly characterized. In this study, we performed a comparative analysis of minor bioactive constituents (CoQ(10), tocopherols and phenolic compounds) in extra virgin olive oil from different regions of Brazil and Spain, of Arbequina cultivar. Significant variations (P < 0.05) in the concentration of the compounds analyzed were observed among oils from the different growing areas, not only between Spanish and Brazilian samples but also within zones of the same country. All the oils analyzed showed a high content of CoQ(10), which ranged from 48 to 85 mg/L. The alpha - tocopherol was the major isomer quantified and three main groups of phenolic compounds were identified: flavonoids (apigenin, luteolin), phenolic acids (naringenin, p-coumaric acid, vanillic acid) and phenolic alcohols (hydroxytyrosol). Climatic and geographic factors of the production zones greatly influenced the minor fraction composition; positive relationships between altitude and the level of CoQ(10), tocopherols and phenolic compounds of the oils were observed, whereas a negative correlation with rainfalls was found. Chemometric analyses demonstrated that oils were differentiated by the chemical composition and origin area and that polyphenols (particularly hydroxytyrosol) held the major weight in the oil classification.

• 出版日期2017-10