REDBIO México 2010

Folio: 354
Tipo de presentación: Cartel
Tema: Alimentos Funcionales y Biofortificación

Tocopherol content in olives produced in southern of Brazil

Fabiana Lemos Goularte-Dutra 1*, Vanessa Ribeiro Pestana-Bauer 1, Rui Zambiazi 2, Micheli Maciel Crizel 2, Enilton Fick Coutinho 3.
1 Departamento de Ciência e Tecnologia agroindustrial, Universidade Federal de Pelotas, CP 352 cep 96010-900, Pelotas-RS-Brazil.(53) 32757258 – ramal 204. 2 Departamento de Ciência dos Alimentos, Universidade Federal de Pelotas, Pelotas-RS-Brazil. 3 Embrapa Clima Temperado. Rodovia BR 392, km 78. Caixa Postal 403. CP 96001-970, Pelotas, Rio Grande do Sul, Brazil.

RESUMEN (ABSTRACT)
"The olive fruit (Olea europaea L.) arouses great interest because in addition of the highly prized due to sensory characteristics, this fruit contains bioactive compounds that promote health benefits due to the high content of monounsaturated fatty acids (oleic acid) and natural antioxidants such as phenolic compounds, carotenoids and tocopherols. However, the olive composition can be influenced by factors as cultivar, environment conditions, maturation stage among others. Little is known about the phytochemical composition of the olive produced in southern of Brazil. This study aimed to analyze the tocopherol content of olive cv. arbequina, arbosana and koroneiki. The olives were obtained from an olive experimental crop at Embrapa Clima Temperado, located in Pelotas, RS. Tocopherol analysis was carried out by HPLC using reverse phase column and fluorescence detector with excitation of 290nm and 330nm emission. The total tocopherol content in arbequina, arbosana and koroneiki cv. olives was, respectively, 11.28, 15.07 and 15.90 mg.100g-1. The highest level of _-tocopherol (15.70 and 14.94 mg 100g-1) and _-tocopherol (0.20 and 0.19 mg 100g-1) was found in olive cultivars koroneiki and arbosana, respectively. These contents were higher (p"