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The potential of wild olive leaves (Olea europaea L. subsp. oleaster) addition as a functional additive in olive oil production: the effects on bioactive and nutraceutical compounds using LC-ESI-QTOF/MS.
Baccouri, Bechir; Rajhi, Imene; Theresa, Sieren; Najjar, Yesmene; Mohamed, Salma Nayet; Willenberg, Ina.
Afiliación
  • Baccouri B; Laboratory of Olive Biotechnology, Centre of Biotechnology of Borj-Cédria, B.P. 901, Hammam-lif 2050, Tunisia.
  • Rajhi I; Laboratory of Legumes, Centre of Biotechnology of Borj-Cédria, B.P. 901, Hammam-lif 2050, Tunisia.
  • Theresa S; Working Group for Lipid Research, Department of Safety and Quality of Cereals, Max Rubner-Institut (MRI), 32756 Detmold, Germany.
  • Najjar Y; Laboratory of Olive Biotechnology, Centre of Biotechnology of Borj-Cédria, B.P. 901, Hammam-lif 2050, Tunisia.
  • Mohamed SN; Laboratory of Olive Biotechnology, Centre of Biotechnology of Borj-Cédria, B.P. 901, Hammam-lif 2050, Tunisia.
  • Willenberg I; Working Group for Lipid Research, Department of Safety and Quality of Cereals, Max Rubner-Institut (MRI), 32756 Detmold, Germany.
Eur Food Res Technol ; 248(11): 2809-2823, 2022.
Article en En | MEDLINE | ID: mdl-35873866
This study aims to investigate the influence of traditional maceration upon the enrichment of olive oil with oleaster leaves. The phenolic and tocopherolic compositions of control olive oil and enriched olive oils were determined. The influence of these oil preparation procedures on oil quality indicators was also investigated through spectrophotometric indices and fatty acid profiles. The total contents of bioactive compounds and pigments improved in oils obtained by maceration of fresh wild olive leaves, and were in statistically significant correlation with leaves proportions additions. The obtained results revealed that 15 phenolic compounds belonging to different phenolic types were characterized and quantified by an effective HPLC-DAD-ESI-MS/MS method. In all expected olive oils, the oleuropein aglycon (3,4-DHPEA-EA), and ligstroside aglycon (p-HPEAEA) derivatives were the most abundant compounds. Similarly, to phenolic compounds, tocopherols strongly increased with leaves addition during maceration process. The data obtained from this study suggested that the addition of olive leaf to oils allowed more functional olive oils with higher antioxidant contents. Thus, Extra Virgin Olive Oil (EVOO) extracted with 10% of olive leaves presented the highest amount of phenolic and tocopherol compounds.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Eur Food Res Technol Año: 2022 Tipo del documento: Article País de afiliación: Túnez Pais de publicación: Alemania

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Eur Food Res Technol Año: 2022 Tipo del documento: Article País de afiliación: Túnez Pais de publicación: Alemania