engleski

The strategies for antioxidant enrichment of Buža cv. virgin olive oil

The aim of this study was to investigate two strategies for the improvement of the antioxidant content of Buža cv. virgin olive oil: (i) leaf addition (2.5%) during oil extraction and (ii) prolongation of malaxation duration (from 30 to 45 min). The results showed that the addition of leaves increased the content of pigments in oil, while the total phenolic content slightly decreased. Extended malaxation increased the content of pigments, main groups of phenols, and total phenols. Both strategies could be potentially applied for the antioxidant enrichment of Buža cv. virgin olive oil, but the extended malaxation duration improved its nutritional value in a higher degree.

virgin olive oil ; antioxidants ; malaxation ; leaf addition

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