Avaliação da qualidade físico-química e da rotulagem de azeitona verde em conserva

Abstract

Green olives in brine have gained worldwide prominence due to their sensory, chemical, and nutritional properties, especially their high content of monounsaturated fatty acids, tocopherols, and phenolic compounds. The quality of the food is determined by intrinsic and extrinsic characteristics that influence consumer acceptance, which largely depends on the information provided on the labels to understand the product’s composition and qualities. This study evaluated the physicochemical properties and labeling of five brands marketed in Goiás, Brazil. Results showed all samples had a pH below 4.5, indicating sufficient acidity for microbiological safety. Sodium chloride content ranged from 2.22% to 3.97%, with one brand presenting a value below the legally required minimum. Discrepancies were found between the sodium values declared on labels and those analyzed, highlighting the need for standardization. Two brands exhibited excessive headspace, which may compromise sealing and product stability. Total acidity varied, but only two brands met the legal minimum requirement. Gross, net, and drained weights met the expected minimums despite variations. Label analysis revealed 22% non-compliance, including missing mandatory information and misleading statements, resulting in an overall 78% compliance rate. It is concluded that although the physicochemical parameters are mostly satisfactory, labeling flaws and some specific issues indicate the need for stricter oversight and industrial improvements to ensure quality, safety, and transparency for consumers.