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Impact of incorporating olive leaves during the industrial extraction of cv. Arbequina oils on the physicochemical–sensory quality and health claim fulfillment

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Abstract

The effect of olive leaves addition (1%, w/w, cvs. Arbequina or Santulhana), during the industrial extraction of Arbequina oils, on their physicochemical, color, phenolic profile, and sensory characteristics, was studied. Leaves’ incorporation reduced the primary oxidation (peroxide value by 33% and K232 by 17%) and increased the oxidative stability (19%), with the impact being more pronounced for Arbequina leaves. For these latter oils, leaves incorporation increased the total phenolic content (293 ± 9 mg GAE/kg), which became richer in secoiridoid derivatives (143.7 ± 3.0 mg/kg). Also, only Arbequina oils extracted with their own leaves supported the health claim regarding the protection of blood lipids against oxidative stress (hydroxytyrosol and tyrosol derivatives content greater than 5 mg per 20 g of olive oil). On the other hand, the incorporation of leaves from cvs. Arbequina and Santulhana during extraction enhanced the bitterness (55–59%) and decreased the pungency (25–33%). Santulhana leaves promoted an increase of the green-fruitiness (5.3 ± 0.5), while Arbequina leaves enhanced the oils’ sweetness (7.0 ± 0.4). Moreover, a potentiometric laboratory-made electronic tongue was applied, as a taste sensor device, being capable of successfully discriminating Arbequina oils extracted without or with addition of leaves, allowing the identification of (un)deliberated leaves incorporation during oils’ extraction. Lastly, it was found that the quality and composition of Arbequina oils industrially extracted were leaf cultivar dependent, with the low level of phenolics of control oils promoted by the incorporation of Arbequina leaves.

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Funding

The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020), CEB (UIDB/04469/2020) and REQUIMTE-LAQV (UIDB/50006/2020) units and to the Associate Laboratories for Green Chemistry-LAQV (UIDB/50006/2020) and SusTEC (LA/P/0007/2020), as well as to BioTecNorte operation (NORTE‐01‐0145‐FEDER‐000004) and to Project “GreenHealth—Digital strategies in biological assets to improve well-being and promote green health” (Norte-01–0145-FEDER-000042) funded by the European Regional Development Fund under the scope of Norte2020 ‐ Programa Operacional Regional do Norte. Ítala M.G. Marx acknowledges the Ph.D. grant (SFRH/BD/137283/2018) provided by FCT. Nuno Rodrigues thanks to National funding by FCT-Foundation for Science and Technology, P.I., through the institutional scientific employment program-contract.

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Authors and Affiliations

  1. Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253, Bragança, Portugal

    Ítala M. G. Marx, Nuno Rodrigues, José A. Pereira & António M. Peres

  2. LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313, Porto, Portugal

    Ítala M. G. Marx, Susana Casal & Rebeca Cruz

  3. Instituto Politécnico de Coimbra, ISEC, DEQB, Rua Pedro Nunes, Quinta da Nora, 3030-199, Coimbra, Portugal

    Ana C. A. Veloso

  4. CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal

    Ana C. A. Veloso

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  1. Ítala M. G. Marx
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Contributions

Conceptualization: SC, JAP, AMP. Methodology: SC, NR. Formal analysis and investigation: ÍMGM, RC, NR, ACAV, AMP. Writing—original draft preparation: ÍMGM, AMP. Writing—review and editing. ÍMGM, RC, NR, ACAV, SC, JAP, AMP. Funding acquisition: SC, JAP, AMP. Resources: SC, JAP, AMP. Supervision: SC, JAP, AMP.

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Marx, Í.M.G., Casal, S., Rodrigues, N. et al. Impact of incorporating olive leaves during the industrial extraction of cv. Arbequina oils on the physicochemical–sensory quality and health claim fulfillment. Eur Food Res Technol 248, 171–183 (2022). https://doi.org/10.1007/s00217-021-03870-3

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