| Campo DC | Valor | Idioma |
|---|
| dc.contributor.author | Almeida, Erislene Silva de | - |
| dc.contributor.author | Silva, Danyel F. | - |
| dc.contributor.author | Oliveira, Natalia S. de | - |
| dc.contributor.author | Fernandes, Juliana S. | - |
| dc.contributor.author | Oliveira, Bruna C. S. | - |
| dc.contributor.author | Monteiro, Simone | - |
| dc.contributor.author | Almeida, Fernanda V. | - |
| dc.contributor.author | Braga, Jez Willian Batista | - |
| dc.contributor.author | Dias, Ana Cristi Basile | - |
| dc.date.accessioned | 2026-04-17T15:44:56Z | - |
| dc.date.available | 2026-04-17T15:44:56Z | - |
| dc.date.issued | 2025-11 | - |
| dc.identifier.citation | ALMEIDA, Erislene Silva de et. al. Statistical and Multivariate Evaluation of Olive Oil Degradation During Long-Term Storage. Foods. [S. l.] v. 14, n. 23, 2025. DOI: https://doi.org/10.3390/foods14234065. Disponível em: https://www.mdpi.com/2304-8158/14/23/4065. Acesso em: 13 abr. 2026. | pt_BR |
| dc.identifier.uri | http://repositorio.unb.br/handle/10482/54301 | - |
| dc.language.iso | eng | pt_BR |
| dc.publisher | MDPI | pt_BR |
| dc.rights | Acesso Aberto | pt_BR |
| dc.title | Statistical and multivariate evaluation of olive oil degradation during long-term storage | pt_BR |
| dc.type | Artigo | pt_BR |
| dc.subject.keyword | Quimiometria | pt_BR |
| dc.subject.keyword | Análise de componentes principais | pt_BR |
| dc.subject.keyword | Óleos vegetais | pt_BR |
| dc.subject.keyword | Oxidação | pt_BR |
| dc.rights.license | © 2025 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/ licenses/by/4.0/). | pt_BR |
| dc.identifier.doi | https://doi.org/10.3390/foods14234065 | pt_BR |
| dc.relation.publisherversion | https://www.mdpi.com/2304-8158/14/23/4065 | pt_BR |
| dc.description.abstract1 | Extra virgin olive oil (EVOO) is valued for its flavor and health benefits. However, its
quality can decline during storage, reducing food quality and the effectiveness of thera peutic compounds when used as a pharmaceutical excipient. While the oxidative stability
of extra virgin olive oil has been widely studied for food quality and shelf life, its cru cial role as a pharmaceutical excipient and the impact of long-term degradation on the
effectiveness and stability of active compounds remain largely unexplored. This study
examined 14 commercial EVOO samples immediately after opening and after three years
of storage. Standard methods were used to measure the peroxide value, p-anisidine value,
acidity, antioxidant activity, and extinction coefficients. The data were analyzed with
statistical and chemometric tools. Initially, all oils met international quality standards.
After three years, most samples showed significant deterioration, especially a decline in
antioxidant activity and an increase in K232 values. Statistical tests confirmed differences
among samples, and pairwise comparisons indicated significant differences consistent
with degradation between T0 and T1. Principal component analysis (PCA) identified three
main patterns related to oxidation and antioxidant capacity, and clustering distinguished
between stable and unstable samples. Overall, the stability of the studied EVOOs varied
by brand, influenced by their natural composition and storage conditions. Multivariate
analysis confirmed that antioxidant activity and extinction coefficients are key indicators of
oxidative degradation. This finding highlights multivariate analysis as a valuable approach
for monitoring the oxidative stability of oils and ensuring EVOO quality for both food and
pharmaceutical application. | pt_BR |
| dc.identifier.orcid | https://orcid.org/0000-0003-2269-6902 | pt_BR |
| dc.identifier.orcid | https://orcid.org/0009-0001-8870-5042 | pt_BR |
| dc.identifier.orcid | https://orcid.org/0009-0007-4294-712X | pt_BR |
| dc.identifier.orcid | https://orcid.org/0000-0002-2774-1656 | pt_BR |
| dc.identifier.orcid | https://orcid.org/0000-0002-3945-1373 | pt_BR |
| dc.contributor.affiliation | University of Brasilia, Faculty of Technology | pt_BR |
| dc.contributor.affiliation | University of Goiás, Institute of Chemistry | pt_BR |
| dc.contributor.affiliation | University of Brasilia, Institute of Chemistry | pt_BR |
| dc.contributor.affiliation | University of Brasilia, Faculty of Health Sciences | pt_BR |
| dc.contributor.affiliation | University of Brasilia, Institute of Chemistry | pt_BR |
| dc.contributor.affiliation | University of Brasilia, Faculty of Technology e University of Goiás, Institute of Chemistry | pt_BR |
| dc.contributor.affiliation | University of Brasilia, Institute of Chemistry | pt_BR |
| dc.contributor.affiliation | University of Brasilia, Institute of Chemistry | pt_BR |
| dc.contributor.affiliation | University of Brasilia, Institute of Chemistry | pt_BR |
| dc.description.unidade | Instituto de Química (IQ) | pt_BR |
| dc.description.unidade | Faculdade de Tecnologia (FT) | pt_BR |
| dc.description.unidade | Faculdade de Ciências da Saúde (FS) | pt_BR |
| Aparece nas coleções: | Artigos publicados em periódicos e afins
|
