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Orientador(es)
Resumo(s)
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.
Descrição
Palavras-chave
Abencor system oil extraction Lipoxygenase pathway Secoiridoids biosynthetic pathway Sensory evaluation
Contexto Educativo
Citação
Marx, Ítala M.G.; Casal, Susana; Rodrigues, Nuno; Cruz, Rebeca; Peres, Fátima; Veloso, Ana C.A.; Pereira, J.A.; Peres, António M. (2022). Impact of fresh olive leaves addition during the extraction of Arbequina virgin olive oils on the phenolic and volatile profiles. Food Chemistry. ISSN 0308-8146. 393, p. 1-9
Editora
Elsevier