engleski

Effect of olive leaf addition during extraction on FAEE and waxes of cv. 'Buža' olive oil

Abstract The aim of this study was to investigate the effect of leaf addition during the extraction on the fatty acid ethyl esters (FAEE) and wax composition of olive oil. 'Buža' cultivar from olive were harvested and the fresh leaves of the same cultivar were added at different rates (0% - control and 2.5%) prior to oil extraction. Oil samples were processed using a laboratory scale olive mill and the experiment was done in triplicates. FAEE and waxes were determined according to the method described in EEC regulation (Commission Regulation (EEC) No 2569/91) using a gas chromatograph with a flame ionization detector. The results obtained from this study suggested that the addition of olive leaf during olive oil extraction induces a slight increase in C16 and C18 ethyl esters, and therefore in the FAEE parameter, but oils still fulfilled the demands of the current EU legislation required for extra virgin olive oil. Leaf addition had a slight influence on the content of individual waxes (C40 and C46) but had no influence on the total waxes. The addition of leaves at the rate of 2.5% during oil extraction did not compromised 'Buža' olive oil quality with respect to the FAEE parameter, nor its authenticity with respect to the waxes content. The work of doctoral student Anja Novoselić has been supported in part by the “Young researchers' career development project – training of doctoral students” (DOK-2018-01-4693) of the Croatian Science Foundation funded by the European Union from the European Social Fund.

Olive oil, Olive leaf addition, Extraction process, FAEE, Waxes

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