Características físico-químicas de azeites obtidos no Brasil, Portugal, Itália, Espanha e Grécia
Brazil has increased its consumption of olive oil considerably in recent years, and its consumers are increasingly demanding quality parameters, where consumption is greater than production, to supply the domestic market, import is necessary of almost all the consumed product, with the domestic mark...
| Autor principal: | Borges, Willian Vieira |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/6493 |
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| Resumo: |
Brazil has increased its consumption of olive oil considerably in recent years, and its consumers are increasingly demanding quality parameters, where consumption is greater than production, to supply the domestic market, import is necessary of almost all the consumed product, with the domestic market in expansion, producers began the cultivation of olive trees and the production of olive oil in some regions of the country. This work had therefore the objective of analyzing and comparing some samples of oils produced in European countries, with a random sample produced in the national territory. The analysis of the parameters of quality are the most commonly used in oils and fats: Acidity index, Iodine index, peroxide index, saponification index, p-anisidine index and contents in conjugated dienes. In recent years, several olive oil brand names have been disapproved in tests that attest to their quality, largely due to adulterations, such as addition of soy oil, or oils with inferior quality, there are also cases where the information contained in the labels of the products do not coincide with the reality of the same, most of these adulterated oils are produced or bottled nationally. The conditions that the product is treated while stored reflect a lot in its quality and shelf life, incorrect storage can lead to lipid oxidation, degrading the olive oil and thus altering its main quality parameters. |
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