Impact of fresh olive leaves addition during the extraction of Arbequina virgin olive oils on the phenolic and volatile profiles. (1st November 2022)

• Record Type: Journal Article
• Authors: Marx, Ítala M.G.; Casal, Susana; Rodrigues, Nuno; Cruz, Rebeca; Peres, Fátima; Veloso, Ana C.A.; Pereira, José A.; Peres, António M.
• Is Part Of: Food chemistry. Volume 393(2022)
• Publication Date: 2022-11-01
• Subjects: Abencor system oil extraction -- Lipoxygenase pathway -- Secoiridoids biosynthetic pathway -- Sensory evaluation; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.133327
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Leaves addition decreased total phenolic and volatile contents. Results suggested that leaves addition partially inhibited β-glucosidase activity. Oils extracted with leaves showed lower amounts of C6 aldehydes and esters. The addition of leaves increased C6 alcohols. Leaves addition improved green fruity and apple sensations. Abstract: 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.