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

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<0.05) were observed for most of the data according to regions and cultivars. The main markers for discrimination were fatty acids and α-tocopherol. The C18:1 content was higher for MA region (77 vs 72%) while tocopherols were higher for RS region (290 vs 224 mg/kg). Application of statistical tools made possible to differentiate the samples according to origin (RS and MA) and the discrimination of Arbequina from Koroneiki cultivars, independent of their geographical origin and which is useful for claims of geographical indication. • Extra virgin olive oils are produced in two different regions in Brazil • Brazilian olive oils can be discriminated according to geographical origin • Fatty acids and α-tocopherol can be used as markers to geographical discrimination • Discrimination markers were found to Arbequina and Koroneiki cultivars