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https://hdl.handle.net/1822/78120
Título: | Impact of fresh olive leaves addition during the extraction of Arbequina virgin olive oils on the phenolic and volatile profiles |
Autor(es): | Marx, Ítala M. G. Casal, Susana Rodrigues, Nuno Cruz, Rebeca Peres, Fátima Veloso, Ana C. A. Pereira, José A. Peres, António M. |
Palavras-chave: | Abencor system oil extraction Lipoxygenase pathway Secoiridoids biosynthetic pathway Sensory evaluation |
Data: | 30-Mai-2022 |
Editora: | Elsevier 1 |
Revista: | Food Chemistry |
Citação: | Marx, Ítala M. G.; Casal, Susana; Rodrigues, Nuno; Cruz, Rebeca; Peres, Fátima; Veloso, Ana C. A.; Pereira, José A.; Peres, António M., Impact of fresh olive leaves addition during the extraction of Arbequina virgin olive oils on the phenolic and volatile profiles. Food Chemistry, 393(133327), 2022 |
Resumo(s): | 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. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/78120 |
DOI: | 10.1016/j.foodchem.2022.133327 |
ISSN: | 0308-8146 |
Versão da editora: | http://www.elsevier.com/locate/issn/03088146 |
Arbitragem científica: | yes |
Acesso: | Acesso restrito UMinho |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_55567_1.pdf Acesso restrito! | 1,39 MB | Adobe PDF | Ver/Abrir |