Effects of enrichment of refined olive oil with phenolic compounds from olive leaves

• Tipo: Artigo em Revista Científica Internacional
• Data: 2007

Autores

Fatima Paiva Martins (Autor) FCUP; Rui Correia (Autor) Outra; Susana Felix (Autor) Outra; Pedro Ferreira (Autor) Outra; Michael H Gordon (Autor) Outra

Revista

Título: Journal of Agricultural and Food Chemistry

Vol. 55 Nº 5

Páginas: 4139-4143

ISSN: 0021-8561

Editora: American Chemical Society

Indexação

ISI Web of Knowledge - 75 Citações

Scopus - 83 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

Outras Informações

ID Authenticus: P-004-A31

DOI: 10.1021/jf063093y

Abstract (EN): The possibility of preparing olive oil, with the same nutritional value and stability characteristics found in virgin olive oil, by the enrichment of refined olive oil with olive leaf polyphenols was studied. To obtain antioxidant phenols similar to those found in virgin olive oil, these components were extracted from the leaves of several olive cultivars from the Northern region of Portugal, namely, Carrasca, Ripa, Negruche, Cordovil, Verdeal, Madural, and Bical cultivars, under several conditions. The concentration of a leaf extract required for addition to refined olive oil to obtain the same stability as virgin olive oil was determined. The extract from 1 kg of leaves was sufficient to fortify 50-320 L of refined olive oil to a similar stability as a virgin olive oil sample depending on the metal concentration of the oil, cultivar, and time of the year when the leaves were picked.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 5