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Effect of olive leaf incorporation during the industrial extraction of cv. Arbequina Olive oils on their quality and bioactive composition

2021Conference object Open access
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dc.contributor.authorMarx, Ítala
dc.contributor.authorRodrigues, Nuno
dc.contributor.authorVeloso, Ana C.A.
dc.contributor.authorCruz, Rebeca
dc.contributor.authorCasal, Susana
dc.contributor.authorPereira, J.A.
dc.contributor.authorPeres, António M.
dc.date.accessioned2023-02-10T14:59:03Z
dc.date.available2023-02-10T14:59:03Z
dc.date.issued2021
dc.description.abstractExtra virgin olive oil (EVOO) is a key element of the Mediterranean diet and is highly appreciated due to its unique nutritional and organoleptic attributes. The documented health-promoting properties of EVOO are associated with several chemical families, with a particular relevance to the phenolic composition, namely to phenolic alcohols and secoiridoid derivatives. This fact has been recognized by the European Food Safety Authority leading to a health claim regarding the protective effect of polyphenols from olive oils against the oxidative stress of blood lipids. In this sense, olive oil industry seeks to uncover technological processes that would ensure increasing the phenolic content of olive oils and thus, to fulfill the health claim requirements. Therefore, this study focused on evaluating the effect of cv. Arbequina leaves addition (1%, w/w) during the industrial extraction of cv. Arbequina oils on their physicochemical-sensory quality, chlorophyll and carotenoids total contents, CIELAB color intensities and individual phenolic profile. It was observed that, leaves incorporation reduced the primary oxidation (peroxide value by 33% and K232 by 17%) and increased the oxidative stability (19%). Moreover, oils amendment promoted the rise of the total phenolic content (up to 293±9 mg GAE/kg), which became richer in secoiridoid derivatives (up to 144±3.0 mg/kg), namely on oleacein content (up to 55±2 mg/kg), as well as in total carotenoids (up to 2.85±0.04 mg lutein equivalents/kg). Furthermore, the addition of Arbequina leaves was able to increase the contents of secoiridoid derivatives after acid hydrolysis, in comparison with oils extracted without leaves, allowing supporting the health claim (5.2±0.2 mg/20 g). Regarding the sensory attributes, the leaves incorporation during extraction enhanced the bitterness (2.9±0.5) and sweetness (7.0±0.4) but decreased the pungency (1.6±0.4). Although the cv. Arbequina leaf incorporation during oils’ extraction increased the potential positive health impact, oils extracted from olives and leaves should not the commercialized as EVOO, according to the European Union regulations.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMarx, Ítala; Rodrigues, Nuno; Veloso, Ana C.A.; Cruz, Rebeca; Casal, Susana; Pereira, J.A.; Peres, António M. (2021). Effect of olive leaf incorporation during the industrial extraction of cv. Arbequina Olive oils on their quality and bioactive composition. In 18th Euro Fed Lipid Congress and Expo: For a Helathy and Sustainable World. Leipzigpt_PT
dc.identifier.urihttp://hdl.handle.net/10198/26887
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherEuro Fed Lipidpt_PT
dc.relationMountain Research Center
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationImprovement of olive oil flavor and bioactive composition by optimizing industrial extraction using taste sensor devices
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectIndustrial extractionpt_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineeringpt_PT
dc.titleEffect of olive leaf incorporation during the industrial extraction of cv. Arbequina Olive oils on their quality and bioactive compositionpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleImprovement of olive oil flavor and bioactive composition by optimizing industrial extraction using taste sensor devices
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F137283%2F2018/PT
oaire.citation.conferencePlaceLeipzigpt_PT
oaire.citation.endPage136pt_PT
oaire.citation.startPage136pt_PT
oaire.citation.title18th Euro Fed Lipid Congress and Expo: For a Helathy and Sustainable Worldpt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamPOR_NORTE
person.familyNameMarx
person.familyNameRodrigues
person.familyNamePereira
person.familyNamePeres
person.givenNameÍtala
person.givenNameNuno
person.givenNameJosé Alberto
person.givenNameAntónio M.
person.identifier1676851
person.identifier107333
person.identifier.ciencia-id2717-C420-DEAE
person.identifier.ciencia-idF41D-B424-5F78
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-idCF16-5443-F420
person.identifier.orcid0000-0002-7049-2114
person.identifier.orcid0000-0002-9305-0976
person.identifier.orcid0000-0002-2260-0600
person.identifier.orcid0000-0001-6595-9165
person.identifier.ridGLV-5485-2022
person.identifier.ridL-6798-2014
person.identifier.ridI-8470-2012
person.identifier.scopus-author-id57191503603
person.identifier.scopus-author-id55258560600
person.identifier.scopus-author-id57204366348
person.identifier.scopus-author-id7102331969
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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