Comprehensive characterization of Brazilian extra virgin olive oils by identity, quality, and tocopherols analysis: An evaluation between regions, crops, and cultivars

Journal of Food Composition and Analysis 2026 Open access

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Authors: Nathália S. Brilhante, Rosemar Antoniassi, Adelia Ferreira de Faria‐Machado, Jean M.P. Lourinho, Julianna S. Viana, Allan Eduardo Wilhelm, H. R. Bizzo
DOI: 10.1016/j.jfca.2026.109041
Cited by: 0
References: 47

Abstract

Olive oil production is recent in Brazil and started in two distinct regions, Rio Grande do Sul State (RS) and Serra da Mantiqueira (MA). Many cultivars are being evaluated for productivity and disease resistance. Assessing olive oil quality and purity characteristics is relevant for consumer protection and to comply with national regulations. A total of 104 samples were evaluated for quality parameters (acidity, UV absorbance, peroxide value), fatty acids and tocopherol profiles. All samples met the legal parameters for extra virgin olive oils with slight differences for the fatty acids. Significant differences (p

Fields of Study & Subjects

Edible Oils Quality and Analysis Essential Oils and Antimicrobial Activity Food and Agricultural Sciences

Publication details

Journal / source
Journal of Food Composition and Analysis
Volume
152
Pages
109041–109041
Publication date
26 February 2026
Language
EN