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

• Type: Article in International Scientific Journal
• Date: 2022

Authors

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

Journal

Title: Food Chemistry

Vol. 393

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 10 Citations

Scopus - 10 Citations

Other information

Authenticus ID: 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.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 9