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Quality and Market Potential of Olive Oils Produced in Western Santa Catarina: Physical-Chemical, Antioxidant, and
Bruna Niedo Gerolim1, João Vitor Dos Santos Cruz2, Matheus Henrique Roman2
1Department of Chemistry, Federal Technological University of Paraná (UTFPR), Via do Conhecimento, km 01, CEP, Pato Branco, PR 85503-390, Brazil.
Abstract:
This study detailed the quality of olive oils produced in Campo Erê, Santa CatarinaBrazil, a potential region for olive cultivation in southern Brazil. Samples were evaluated regarding physicochemical parameters (acidity, peroxide, iodine, and saponification index), fatty acid profile by gas chromatography, total phenolic compound content, and antioxidant activity (DPPH, ABTS, and FRAP methods), in addition to their rheological properties. The analyses revealed that the oils complied with current legislation, presenting a healthy lipid profile. Samples A and B1 stood out for their low atherogenicity and thrombogenicity indices and high hypocholesterolemic indices. The total phenolic compound content ranged from 245 to 295 mg gallic acid kg-1 and showed significant antioxidant activity. The rheological characterization indicated behavior close to Newtonian fluids, with stable viscosity under different shear rates. The experimental data fitted well with mathematical models. The overall results demonstrate the high physical-chemical quality of Campo Erê olive oils, highlighting their low acidity, favorable lipid profile, and remarkable antioxidant activity. Sample B1 showed superior performance in all parameters analyzed, suggesting great nutritional and functional potential. The rheological stability and richness in phenolic compounds reinforce the added value of these olive oils for the Brazilian market of gourmet and functional products, especially in the growing segment of healthy and controlled-origin foods.
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