3 comments
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Isabel Seiquer
The study reported here was not focussed to find differences between
EVOO from Rio grande do Sul and Granada; 11 producing regions were
involved, with different climatic and geographic characteristics.
Statistical correlations were studied, and relationships between oil
composition and altitude, temperature and rainfalls of the regions were
found. One must know what correlations mean: In general terms,
correlation between sets of data is a measure of how well they are
related. The most common measure of correlation in stats is the Pearson
Correlation, which shows the linear relationship between two sets of
data. Then, a positive effect of the altitude means that the higher the
altitude is, the greater the amounts of the compounds in the oils. Of
course, we have never said that altitude (or any other geoclimatic
factor) is determinant in the concentration of any compounds, there are
many other factors that may influence composition of oils. I am sure
that the complete read of the paper will help the better understanding
of the aim of the work.

On the other hand, this is one of the
three papers we have publiched until now concerning composition and
properties of Arbequina oils from Brazil and Spain. I suggest reading
the other papers to known the other parts of the research. For example,
when studing antioxidant properties of the oils, it was shown that
brazilian oils had the highest antioxidant potential after the digestion
process, due to the high propective effects against cell oxidation.

Anyway, thank you very much for your interest and your comments.
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Edna Bertoncini
Polyphenols: Gaucho olive oils x Spanish olive oils - cultivar Arbequina
Preliminary results to state that the oils from Arbequina do Rio Grande do Sul have lower levels of polyphenols than the oils produced in the region of Granada, Spain, and that this would be related to altitude. The Arbequina cultivar has a low potential of polyphenols, no more than 250 mg/kg and many factors from the field, extraction and conservation of olive oil interfere in the polyfenols contents. In order to carry out this study, olives trees would have the same age, with identical cultural practices, identical harvesting, post harvesting and extraction processes should be conducted and the polyphenol levels in the oils, then should be quantified. As we are sure that this did not occur, it can not be said that altitude determines polyphenol content. There are Arbequina oils produced in regions of low altitudes such as RS with significantly higher polyphenol content than oil produced up to 1800 meters in the Mantiqueira region (Sao Paulo and Minas Gerais states), a region with much higher altitudes than the Spain regions. The opposite is also true, ie there is oils produced in Mantiqueira with polyphenols content much higher than in RS. This is the danger of research conducted by people who are unaware of significant details of the entire productive process of a culture. In Brazil, there is not intensive and superintensive olive crops. Brazilian olive crops follows traditional models.
Producer of the emerging Brazilian olive production chain, keep an eye on who you deliver your olive oil for evaluation. A result of this nature, disclosed in a website of this relevance, superficially, shakes the image of Brazilian olive oil, which has not even reached the international market. Attention producer, not every group that works with olive growing abroad is reliable.
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Nancy Harmon Jenkins
I'm sure I'm not alone in wondering how many meters above sea level the study authors considered to be "high altitude." Very interesting for those of us whose orchards are at 750 to 800 meters, which I have been told anecdotally is also an altitude where the dreaded olive fly fails to thrive.