Influence of olive anthracnose and olive fruit fly on bioactive compounds of Cobrançosa olive oils

• Author(s): Gouveia, Cecília ; Dias, Suzana Ferreira ; Vitorino, Conceição ; Oliveira, Helena ; Peres, Maria de Fátima
• Date: 2022
• Persistent ID: http://hdl.handle.net/10400.11/8615
• Origin: Repositório Científico do Instituto Politécnico de Castelo Branco
• Subject(s): Olive oil; Anthracnose; Bioactive compounds; Mediterranean diet
• Document Type: Conference object
• Language: English
• Contributor(s): Repositório Científico do Instituto Politécnico de Castelo Branco

Description

Phenolic compounds are the most important bioactive compounds in olives and since 2012 a health claim can be declared for the olive oil if it contains more than 5 mg of hydroxytyrosol (Hyt) and its derivatives per 20 g of oil1. In turn, β-carotene is a precursor of vitamin A that essentially functions in many biological processes including vision. However, the presence of bioactive compounds in olive oils depends on cultivar, agro-ecological conditions, harvest time, post-harvest, extraction technology and storage.