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

Autori
Novoselić, Anja ; Klisović, Dora ; Tura, Matilde ; Gallina Toschi, Tullia ; Bendini, Alessandra ; Brkić Bubola, Karolina

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts of the 56th Croatian and 16th International Symposium on Agriculture / Rozman, Vlatka ; Antunović, Zvonko - Vodice, 2021, 308-308

Skup
56. hrvatski i 16. međunarodni simpozij agronoma

Mjesto i datum
Vodice, Hrvatska, 05.09.2021. - 10.09.2021

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
olive oil ; olive leaf ; phenolic compounds ; oxidative stability

Sažetak
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).

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija, Interdisciplinarne biotehničke znanosti

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