Caracterização físico-química e avaliação da rotulagem de azeites de oliva extravirgem.

Abstract

The extra virgin olive oil has been inserted in human food for millennia of years, today its consumption has increased as well as the foundations of its nutritional properties which is a factor for this increase. The present work aimed to determine the physicochemical characteristics of olive oils, in addition to evaluating the compliance of the labeling with the current legislation as well as presenting indications of possible fraud. Imported extra virgin olive oils, from eleven different brands, were purchased in supermarkets in Governador Valadares, MG, Brazil, between May and December 2019. The physical-chemical parameters related to peroxide index, acidity in oleic acid, saponification, iodine index, relative density at 20oC and absolute refractive index. The results obtained were compared to the reference values present in the Codex Alimentarius-oliveoil (2003) and Ministry of Agriculture, Livestock and Supply (2012) and the samples classified as compliant or non-compliant. All were valid for at least six months at the time of analysis. Of the eleven brands evaluated, none of the samples complied with the physical-chemical and labeling standards regulated by Organs competent bodies. Most of the oils analyzed showed impairment in their oxidative stability, with the exception of only one commercial brand. Most products were compliant in terms of labeling and only extra virgin olive oils from two different brands were not properly packaged, since the packaging had a transparent coloring or plastic material. Therefore, the results of this study indicate the possibility of adulteration in the oils, although complementary analyzes are necessary to confirm fraud and guarantee the sensory, nutritional, toxicological and physicochemical quality of the product offered to the consumer.