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How the “Olive Oil Polyphenols” health claim depends on anthracnose and olive f...
Peres, Maria de Fátima; Gouveia, Cecília; Vitorino, Conceição; Oliveira, Helena; Dias, Suzana FerreiraOlive anthracnose, caused by Colletotrichum fungi, and the olive fruit fly Bactrocera olea are, respectively, the most important fungal disease and pest affecting olive fruits worldwide, leading to detrimental effects on the yield and quality of fruits and olive oil. This study focuses on the content of hydroxytyrosol (HYT) and its derivatives (the “olive oil polyphenols” health claim) in olive oils extracted f...
Differentiation of honey produced in two PDO regions in Portugal using FTIRT-AT...
Pedro, Soraia; Ferreira, Ana; Gouveia, Cecília; Gallardo, Eugenia; Rodrigues, A.M.; Peres, Maria de Fátima; Anjos, O.The chemical composition of honey in a Protected Designation of Origin (PDO) reflectes the unique characteristics of the region, ensuring authenticity through rigorous standards. To identify the consistent analytical parameters within a particular PDO and assess the possibility of distinguishing them using rapid techniques, such as FTIR-ATF (Fourier Transform Infrared Spectroscopy with Attenuated Total Reflecta...
How the “Olive Oil Polyphenols” Health Claim Depends on Anthracnose and Olive F...
Peres, Fátima; Gouveia, Cecília; Vitorino, Conceição; Oliveira, Helena; Ferreira-Dias, SuzanaOlive anthracnose, caused by Colletotrichum fungi, and the olive fruit fly Bactrocera olea are, respectively, the most important fungal disease and pest affecting olive fruits worldwide, leading to detrimental effects on the yield and quality of fruits and olive oil. This study focuses on the content of hydroxytyrosol (HYT) and its derivatives (the “olive oil polyphenols” health claim) in olive oils extracted f...
Efeito da presença de gafa na azeitona nos compostos bioativos do azeite
Gouveia, CecíliaUma das doenças fúngicas mais relevantes da oliveira em Portugal é a antracnose, também conhecida por "gafa", que tem consequências negativas na quantidade e na qualidade do azeite. O presente estudo incide sobre o efeito da presença de gafa nos frutos das cultivares ‘Galega Vulgar’ e 'Cobrançosa', no teor de compostos bioativos, nomeadamente na composição em fenóis, hidroxitirosol (Htyr) e seus derivados (aleg...
Development of Cobrançosa "functional olive oils" by co-processing techniques
Marques, Madalena Pinho; Dias, Suzana Ferreira; Gouveia, Cecília; Vitorino, Conceição; Mourato, Miguel; Martins, Luísa; Peres, Maria de FátimaThe aim of this work was to develop "functional olive oils" by co-processing techniques of ‘Cobrançosa’ olives with the addition of Thymus citriodorus (TL, lemon thyme) and T. mastichina L. (TM) from organic agriculture. The “functional olive oils” were prepared by: (i) thyme addition to the olives during the unit operations of crushing or malaxation, and (ii) implementation of ultrasound before the malaxation ...
Discrimination of different monovarietal wines by FTIR-ATR
Antunes, Carlos Alberto Lopes; Carrilho, Cláudia; Peres, Maria de Fátima; Queirós, Rodolfo; Gouveia, Cecília; Teixeira, M.C.C.; Ramos, António SantosDiscrimination of different monovarietal wines by FTIR-ATR.
Variation of the chemical composition of red wine (Alicante Bouschet and Syrah)...
Antunes, Carlos Alberto Lopes; Potêncio, Luísa; Teixeira, M.C.C.; Carmona, Manuela; Hipólito, José; Peres, Maria de Fátima; Gouveia, CecíliaThis study aimed to follow the variation of the quality of a wine composed of a blend of the cultivars ‘Alicante Bouschet’ and ‘Syrah' during the maturation process in French oak barrels produced with wood from Bertranges ou Tronçais region, comparing new barrels with third time reused barrel in the wine maturation.
Grape composition during ripening, in two cultivars and different sites of "Bei...
Ramos, António Santos; Valério, Fátima Alexandra; Gouveia, Cecília; Antunes, Carlos Alberto Lopes; Teixeira, M.C.C.; Peres, Maria de Fátima; Anjos, O.Grape composition during ripening, in two cultivars and different sites of "Beira Interior" region
Influence of olive anthracnose and olive fruit fly on bioactive compounds of Co...
Gouveia, Cecília; Dias, Suzana Ferreira; Vitorino, Conceição; Oliveira, Helena; Peres, Maria de FátimaPhenolic 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 depen...
Aplicação de técnicas de espectroscopia no infravermelho na caracterização de “...
Anjos, O.; Gouveia, Cecília; Peres, Maria de FátimaAplicação de técnicas de espectroscopia no infravermelho na caracterização de “Azeites de Montanha"