Portuguese olive oils and table olive with quality certification schemes: achievements and needs

Albuquerque, T.G.; Costa, H.S.; Oliveira, M.B.P.P.

http://hdl.handle.net/10400.18/6160

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Authors

Albuquerque, T.G.

Costa, H.S.

Oliveira, M.B.P.P.

Abstract(s)

Olive oil is, all over the World, but especially among Mediterranean consumers, perceived as a source of valuable natural compounds with putative health benefits. To protect consumers, but also producers from unfair practices, European Union has launched legislation on different EU quality schemes, namely Protected Designation of Origin (PDO), Protected Geographical Indications (PGI) and Traditional Specialty Guaranteed (TSG). The current review intends to provide an overview of relevant research concerning Portuguese PDO olive oils and table olives. The electronic databases PubMed, Web of Science, Google Scholar, Science Direct, Database of origin and registration (DOOR) and Food and Agriculture Organization of the United Nations Statistics (FAOSTAT) were searched to perform this review. The following criteria were applied for manuscripts inclusion: (i) English or Portuguese language; and (ii) data on Portuguese olive oils and table olives. Studies on marketing and business, as well as consumers’ preferences were excluded. Concerning olive oils and table olives, across European countries, up to now, there are 102 olive oils and 21 table olives registered as PDO or PGI, and the countries with the highest percentage of registered foods are Italy, Spain and Greece, which are Mediterranean countries. For the phytochemical characterization of Portuguese PDO olive oils and table olives, there is a lack of information in the literature, especially for PDO Negrinha de Freixo and PDO Elvas and Campo Maior table olives. Regarding olive oils, PDO Trás-os-Montes and PDO Norte Alentejano are the most studied. According to this literature review, for Portuguese PDO olive oils, the most frequent compounds assessed up to now are vitamin E and carotenoids. For instance, a range between 95.9 and 260 mg/kg for α-tocopherol was reported for PDO Trás-os-Montes olive oils, while for PDO Norte Alentejano olive oils it varied from 92.6 to 198 mg/kg. Undoubtedly, data concerning the phytochemical characterization of these PDO olive oils and table olives is of utmost importance to accurately distinguish them from other similar products and to highlight their differences. Further studies, especially concerning parameters that allow confirming the authenticity and origin of Portuguese PDO olive oils and table olives are crucial.