Publications in International Journals / Series (Article (International))
Impact of incorporating olive leaves during the industrial extraction of cv. Arbequina oils on the physicochemical--sensory quality and health claim fulfillment
- Marx, Ítala M. G.; Casal, Susana; Rodrigues, Nuno; Cruz, Rebeca; Veloso, Ana C.A.; Pereira, José A.; Peres, António M.
- European Food Research and Technology, 248, 171-183, 2022
Publisher: Springer Nature
Abstract
The effect of olive leaves addition (1%, w/w, cvs. Arbequina or Santulhana), during the industrial extraction of Arbequina oils, on their physicochemical, color, phenolic profile, and sensory characteristics, was studied. Leaves’ incorporation reduced the primary oxidation (peroxide value by 33% and K232 by 17%) and increased the oxidative stability (19%), with the impact being more pronounced for Arbequina leaves. For these latter oils, leaves incorporation increased the total phenolic content (293 ± 9 mg GAE/kg), which became richer in secoiridoid derivatives (143.7 ± 3.0 mg/kg). Also, only ...
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