engleski

The olive leaf addition during Leccino olive oil extraction improves its oxidative stability

Virgin olive oils are exclusively extracted from olive fruits, but small amount of olive leaves are usually present during the fruit extraction. Since the olive leaf is an excellent source of phenols, in this study the effect of the olive leaves present during the Leccino cv. olive oil extraction on the phenolic compound composition and oxidative stability of the produced oils were investigated. For that purpose, olive fruits were extracted at the industrial scale without the leaf (control oil) and with the addition of Leccino cv. leaves (2.5% in relation to the total amount of olive fruits), in triplicate. In the oils, phenolic profiles using high performance liquid chromatography (HPLC-DAD) and oxidation stability index (OSI-time) evaluated as resistance to forced oxidation were determined. The leaf addition increased concentration of simple phenols, phenolic acids, flavonoids, and secoiridoids in the obtained oils, as well as oils’ oxidative stability index (about 20%). These results indicate that the olive leaf addition during olive oil production can be an effective way for producing enriched oil with natural antioxidants, thus improving nutritional properties and extending its shelf life. This work has been supported by the Croatian Science Foundation (DOK-2018-09-2293 and DOK-2018-01-4693) and co-financed by the EU from the European Social Fund (DOK- 2018-01-4693).

olive oil ; olive leaf ; phenolic compounds ; oxidative stability

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