´Cobrançosa` olive oil and drupe: chemical composition in two ripening stages

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dc.contributor.advisorBarros, Ana Novo
dc.contributor.advisorLopes, Paula Martins
dc.contributor.authorSousa, Cláudia Manuela Correia de
dc.date.accessioned2016-06-03T16:09:51Z
dc.date.available2016-06-03T16:09:51Z
dc.date.issued2016-06-03
dc.descriptionDissertação de Mestrado em Biotecnologia e Qualidade Alimentarpt
dc.description.abstractThe olive drupe harvesting date affects the olive oil composition and organoleptic characteristics. This work aimed to study the alterations found in the chemical composition and organoleptic profiles of olive oil in two different ripening stages (semi-ripen and ripe stage) on Cobrançosa olive cultivar. Six different Cobrançosa Clones were used, considering olive drupes and olive oils. Antioxidant activity, phenolic compounds, ortho-diphenols and flavonoid content were determined in all samples using both ripening stages. Olive oils were characterized by a sensorial panel. The phenolic profile was determined using HPLC. The antioxidant activity revealed to not be statically different between the two ripening stages in five olive drupe and three olive oil samples. All chemical parameters presented a high correlation with antioxidant activity. The sensorial parameters that were affected with ripening were herbaceous aroma and flavor and, bitter taste that increased with the ripening.pt
dc.identifier.urihttp://hdl.handle.net/10348/6045
dc.language.isoporpt
dc.rightsopen accesspt
dc.subjectOlea europaeapt
dc.subjectComposição químicapt
dc.subjectComposto fenólicopt
dc.subject.udc543.92(043)pt
dc.subject.udc633.85(043)pt
dc.title´Cobrançosa` olive oil and drupe: chemical composition in two ripening stagespt
dc.typemaster thesispt
dspace.entity.typePublicationen
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