Avaliação de parâmetros de qualidade de diferentes marcas de azeite de oliva extravirgem.

Abstract

The extra virgin olive oil is considered the noblest of all, a quality that justifies the higher price. Have a higher degree of purity and lower acidity as it comes from the very first pressing of the olives, no influence of heat, solvent or additive. Largely associated with the consumption of olive oil benefits is directly related to its composition that is rich in monounsaturated fatty acids and low in saturated. The practice of selling a blended product as pure olive oil, allows a manufacturer engaged in an unfair competition in the market getting more competitive prices for their product, and damaged the consumer who buys the mixture as if it were extra virgin olive oil. Thus, this study aimed to evaluate and compare the physical and chemical quality of two brands of olive oil, a traditional virgin olive oil and other less known acquired in João Pessoa - PB. Analyses were performed according to the methodology described by the Adolfo Lutz Institute, and had the legal backing ANVISA RDC n° 487/99. Analysis of acidity, relative density, peroxide value and refractive index were performed. The results indicated that all samples were within the limits of acceptability for physico-chemical parameters. The study found that even though less traditional brand has shown considerable uniformity among its manufacturing batches, the two brands of oils are analyzed, according to the results obtained, really extra virgin olive oil, with properties that qualify them as suitable products for consumption.