Impact of fresh olive leaves addition during the extraction of Arbequina virgin olive oils on the phenolic and volatile profiles

• Tipo: Artigo em Revista Científica Internacional
• Data: 2022

Autores

Marx, IMG (Autor) Outra; Susana Casal (Autor) FFUP; Rodrigues, N (Autor) Outra; Cruz, R (Autor) Outra; Peres, F (Autor) Outra; Veloso, ACA (Autor) Outra; Pereira, JA (Autor) Outra; Peres, AM (Autor) Outra

Revista

Título: Food Chemistry

Vol. 393

ISSN: 0308-8146

Editora: Elsevier

Indexação

ISI Web of Knowledge - 10 Citações

Scopus - 10 Citações

Outras Informações

ID Authenticus: P-00W-P06

DOI: 10.1016/j.foodchem.2022.133327

Abstract (EN): Leaves incorporation during the extraction of olive oils can enhance their chemical-sensory quality. Thus, leaves from cvs. Arbequina or Santulhana were added (1%, w/w) during the extraction of Arbequina oils using an Abencor system, being discussed the impacts on the phenolics and volatiles formation enzymatic pathways. Leaves addition contributed to a significant decrease (P-value < 0.05) of the contents of secoiridoids (-11%), C6 aldehydes (-16%), and ester compounds (-22%). This could be tentatively related to a reduction of the enzymatic activity of secoiridoids biosynthesis and lipoxygenase pathways, promoted by the leaves' addition. Moreover, in the presence of leaves, the oils' total contents of phenolics and volatiles were significantly reduced (-7 and-17%, respectively). Contrary, the incorporation of leaves significantly increased (P-value < 0.05) the contents of C6-alcohols (+37%) and the intensities of the green fruity (+25%) and apple (+30%) sensations.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 9