Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus : Nutraceutical and Sensorial Features.

Autor: Sanmartin C; Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.; Interdepartmental Research Center 'Nutraceuticals and Food for Health', University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy., Taglieri I; Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy. isabella.taglieri@for.unipi.it., Macaluso M; Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy., Sgherri C; Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy., Ascrizzi R; Department of Pharmacy, University of Pisa, Via Bonanno Pisano 6, 56126 Pisa, Italy., Flamini G; Interdepartmental Research Center 'Nutraceuticals and Food for Health', University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy.; Department of Pharmacy, University of Pisa, Via Bonanno Pisano 6, 56126 Pisa, Italy., Venturi F; Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy. francesca.venturi@unipi.it.; Interdepartmental Research Center 'Nutraceuticals and Food for Health', University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy. francesca.venturi@unipi.it., Quartacci MF; Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.; Interdepartmental Research Center 'Nutraceuticals and Food for Health', University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy., Luro F; UMR AGAP Corse, Station INRA/CIRAD, 20230 San-Giuliano, France., Curk F; UMR AGAP Corse, Station INRA/CIRAD, 20230 San-Giuliano, France., Pistelli L; Interdepartmental Research Center 'Nutraceuticals and Food for Health', University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy.; Department of Pharmacy, University of Pisa, Via Bonanno Pisano 6, 56126 Pisa, Italy., Zinnai A; Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.; Interdepartmental Research Center 'Nutraceuticals and Food for Health', University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy.
Jazyk: angličtina
Zdroj: Molecules (Basel, Switzerland) [Molecules] 2019 Jul 19; Vol. 24 (14). Date of Electronic Publication: 2019 Jul 19.
DOI: 10.3390/molecules24142625
Abstrakt: The nutraceutical properties of extra-virgin olive oil (EVOO) can be further improved by the addition of olive leaves during olive pressing. However, while Citrus leaves are rich sources of bioactive substances, no data are available in the literature about the effect of Citrus leaf addition on the nutraceutical and sensorial profiles of olive oil. This study aimed at comparing the chemical and sensorial qualities of olive oils obtained from ripe olives pressed together with either Olea or Citrus spp. (lemon or orange) cryomacerated leaves. General composition parameters as well as major antioxidants and antioxidant activity were measured. A panel test evaluation, as well as headspace volatile characterization (headspace solid phase microextraction, HS-SPME), were also performed. All data were compared with an EVOO extracted from the same olive batch used as control. It was possible to obtain Leaf Olive Oils (LOOs) characterized by a higher ( p < 0.05) content of antioxidants, compared to the control sample, and the highest oleuropein concentration was detected in the olive oil extracted in presence of olive leaf (+50% in comparison with the control). All the LOOs showed a higher smell complexity and the scent of ripe fruit was generally mitigated. Lemon and olive LOOs showed the best smell profile.
Databáze: MEDLINE
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