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Food Chem

Title:		Impact of fresh olive leaves addition during the extraction of Arbequina virgin olive oils on the phenolic and volatile profiles
Author(s):		Marx IMG; Casal S; Rodrigues N; Cruz R; Peres F; Veloso ACA; Pereira JA; Peres AM;
Address:		"Centro de Investigacao de Montanha (CIMO), Instituto Politecnico de Braganca, Campus Santa Apolonia, 5300-253 Braganca, Portugal; LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal. LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal. Centro de Investigacao de Montanha (CIMO), Instituto Politecnico de Braganca, Campus Santa Apolonia, 5300-253 Braganca, Portugal. Instituto Politecnico de Castelo Branco, Escola Superior Agraria, 6000-909 Castelo Branco, Portugal; LEAF, Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, Portugal. Instituto Politecnico de Coimbra, ISEC, DEQB, Rua Pedro Nunes, Quinta da Nora, 3030-199 Coimbra, Portugal; CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal; LABBELS -Associate Laboratory, Braga/Guimaraes, Portugal. Centro de Investigacao de Montanha (CIMO), Instituto Politecnico de Braganca, Campus Santa Apolonia, 5300-253 Braganca, Portugal. Electronic address: peres@ipb.pt"
Journal Title:		Food Chem
Year:		2022
Volume:		20220527
Issue:
Page Number:		133327 -
DOI:		10.1016/j.foodchem.2022.133327
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
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"
Keywords:		Iridoids *Olea/metabolism Olive Oil/analysis Phenols/analysis Plant Leaves/chemistry Plant Oils *Volatile Organic Compounds/metabolism Abencor system oil extraction Lipoxygenase pathway Secoiridoids biosynthetic pathway Sensory evaluation;
Notes:		"MedlineMarx, Itala M G Casal, Susana Rodrigues, Nuno Cruz, Rebeca Peres, Fatima Veloso, Ana C A Pereira, Jose A Peres, Antonio M eng England 2022/06/03 Food Chem. 2022 Nov 1; 393:133327. doi: 10.1016/j.foodchem.2022.133327. Epub 2022 May 27"