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

Gouveia, CecíliaDias, Suzana FerreiraVitorino, ConceiçãoOliveira, HelenaPeres, Maria de Fátima2023-08-092023-08-092022GOUVEIA, 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.http://hdl.handle.net/10400.11/8615Phenolic 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.engOlive oilAnthracnoseBioactive compoundsMediterranean dietInfluence of olive anthracnose and olive fruit fly on bioactive compounds of Cobrançosa olive oilsconference object