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

2022Conference object Open access
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dc.contributor.authorGouveia, Cecília
dc.contributor.authorDias, Suzana Ferreira
dc.contributor.authorVitorino, Conceição
dc.contributor.authorOliveira, Helena
dc.contributor.authorPeres, Maria de Fátima
dc.date.accessioned2023-08-09T16:53:13Z
dc.date.available2023-08-09T16:53:13Z
dc.date.issued2022
dc.description.abstractPhenolic 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.pt_PT
dc.description.sponsorshipThis study was funded by the FCT, Portugal (research project PTDC/ASP-PLA/28547/2017).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGOUVEIA, C. [et al.] (2022) - Influence of olive anthracnose and olive fruit fly on bioactive compounds of Cobrançosa olive oils. In XVI Encontro de Química os Alimentos, Castelo Branco, 2022 - Bio-sustentabilidade e bio-segurança, inovação segurança e qualidade alimentar : livro de resumos. Castelo Branco : SPQ. P. 423. Póster.pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.11/8615
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSociedade Portuguesa de Químicapt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectOlive oilpt_PT
dc.subjectAnthracnosept_PT
dc.subjectBioactive compoundspt_PT
dc.subjectMediterranean dietpt_PT
dc.titleInfluence of olive anthracnose and olive fruit fly on bioactive compounds of Cobrançosa olive oilspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceCastelo Brancopt_PT
oaire.citation.endPage423pt_PT
oaire.citation.startPage423pt_PT
oaire.citation.titleXVI Encontro de Química dos Alimentospt_PT
person.familyNameFerreira-Dias
person.familyNameOliveira
person.familyNamePeres
person.givenNameSuzana
person.givenNameHelena
person.givenNameMaria de Fátima
person.identifier.ciencia-idAA14-7B2F-5098
person.identifier.ciencia-id001D-2C12-36BE
person.identifier.ciencia-idB219-0A97-8517
person.identifier.orcid0000-0003-3655-8201
person.identifier.orcid0000-0002-8274-9757
person.identifier.orcid0000-0002-0010-2811
person.identifier.ridE-1128-2013
person.identifier.scopus-author-id6603615381
person.identifier.scopus-author-id8551918500
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublicationd6c59b36-a92c-405c-a038-afa2b746576c
relation.isAuthorOfPublication3c3dfe18-28bc-4999-8e0f-fc9eda1462e0
relation.isAuthorOfPublicationff5b37e4-b060-4945-9c69-e4c64ec8b7b9
relation.isAuthorOfPublication.latestForDiscoveryff5b37e4-b060-4945-9c69-e4c64ec8b7b9

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