Effect of Olive Leaves Addition during the Extraction Process of Overmature Fruits on Olive Oil Quality

Malheiro, Ricardo; Casal, Susana; Teixeira, Hélder Ferreira; Bento, Albino; Pereira, José Alberto

doi:10.1007/s11947-011-0719-z

Cited by 66 publications

(90 citation statements)

References 39 publications

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“…Most millers choose to pass the olives over a vibrating screen with a blower that removes leaves and other debris to preserve the extraction plant from damages caused by stones and to avoid off‐flavors deriving from the presence of leaves or other foreign bodies. Recently, Malheiro and others () studied the effect of ripe olives crushed with olive leaves (from 1% to 10% of the total weight of processed olives). Likewise, if olive leaves are considered an excellent source of compounds with biologic properties, the resulting oils showed higher FFAs, peroxide value and K 232 .…”

Section: Virgin Olive Oil Mechanical Extraction Processmentioning

confidence: 99%

Mechanical Strategies to Increase Nutritional and Sensory Quality of Virgin Olive Oil by Modulating the Endogenous Enzyme Activities

Clodoveo

Hbaieb

Kotti

et al. 2014

Comp Rev Food Sci Food Safe

131

112

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This monograph is a critical review of the biological activities that occur during virgin olive oil (VOO) extraction process. Strategic choices of plant engineering systems and of processing technologies should be made to condition the enzymatic activities, in order to modulate the nutritional and the sensory quality of the product toward the consumer expectations. "Modulation" of the product quality properties has the main aim to predetermine the quantity and the quality of 2 classes of substances: polyphenols and volatile compounds responsible of VOO nutritional and sensory characteristics. In the 1st section, a systematic analysis of the literature has been carried out to investigate the main olive enzymatic activities involved in the complex biotransformation that occurs during the mechanical extraction process. In the 2nd section, a critical and interpretative discussion of the influence of each step of the extraction process on the polyphenols and the volatile compounds has been performed. The effect of the different mechanical devices that are part of the extraction process is analyzed and recommendations, strategies, and possible avenues for future researches are suggested.Practical Application: In the field of virgin olive oil industry, time and energy should be spent on developing innovative processing plants and equipment able to better modulate the physical parameters that influence endogenous olive enzyme activities, such as temperature, time, amounts of processing water and oxygen. This review paper can be a useful resource to design and develop innovative equipment by offering an exhaustive analysis of mechanical effects of industrial devices and biological effects of endogenous enzymes on the sensory and nutritional properties of virgin olive oil.

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Section: Virgin Olive Oil Mechanical Extraction Processmentioning

confidence: 99%

Mechanical Strategies to Increase Nutritional and Sensory Quality of Virgin Olive Oil by Modulating the Endogenous Enzyme Activities

Clodoveo

Hbaieb

Kotti

et al. 2014

Comp Rev Food Sci Food Safe

131

112

View full text Add to dashboard Cite

show abstract

“…Tocopherols and tocotrienols composition was determined according to the ISO 9936 (2006), with some modifications as described by Malheiro, Casal, Teixeira, Bento, and Pereira (2013).…”

Section: Tocopherols and Tocotrienols Compositionmentioning

confidence: 99%

“…The chromatographic conditions are those reported by Malheiro et al (2012Malheiro et al ( , 2013. The compounds were identified by chromatographic comparisons with authentic standards, by co-elution and by their UV spectra.…”

Section: Tocopherols and Tocotrienols Compositionmentioning

confidence: 99%

Aromatized olive oils: Influence of flavouring in quality, composition, stability, antioxidants, and antiradical potential

Sousa

Casal

Malheiro

et al. 2015

LWT - Food Science and Technology

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“…One of those strategies includes their use (as fresh leaves or as an extract) to improve the quality, composition, stability, and properties of olive oil and other vegetable oils . Indeed, the use of fresh olive leaves during extraction has improved the chemical composition of olive oils extracted from overmature olives by increasing pigments (lutein, β‐carotene, chlorophyll a, and pheophytin a) and vitamin E contents. This leads to an increase in their oxidative resistance and, consequently, shelf life.…”

Section: Introductionmentioning

confidence: 99%

Improvement of sensorial and volatile profiles of olive oil by addition of olive leaves

Malheiro

Rodrigues

Bissaro

et al. 2017

Euro J Lipid Sci & Tech

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The changes caused by the addition of olive leaves (0, 5, and 10%) during the extraction of olive oil and malaxation time (20, 30, and 30 min) in the volatile profile and sensory attributes of olive oil from cv. Cobrançosa were studied. To investigate such transformations, a central composite designs from the Response Surface Methodology (RSM) was used, retrieving 13 runs combining leaf percentages and malaxation times. Each run was extracted in triplicate (39 olive oils overall). Sensory attributes were improved to leaves addition, mainly green and fruitiness attributes in olfactory and gustatory‐olfactory sensations, but high malaxation times (>30 min) reduced pungent and bitter notes. Leaves addition increased the amounts of total volatiles, particularly the GLV's (green leaves volatiles) (E)‐2‐hexenal, (Z)‐3‐hexenal, and (Z)‐3‐hexenyl acetate, directly correlated with the improved sensory attributes. RSM models a showed positive linear effect with leaves addition, but a negative effect with malaxation time. These results suggest the use of olive leaves as effective odorants for the olive mill industry, while enabling the reduction of malaxation times and by‐product amounts. Practical applications: The results obtained clearly open new lines of research to use olive leaves, a sub‐product of olive oil extraction, in a valuable way. Olive leaves can be used as natural sources of odorants for olive oils. Furthermore, their use during the extraction of olive oils from overmature olives may also lead to an improvement of the volatile fraction and provide enhanced sensory properties to the consumers, thus conferring an added value to these oils. Another important practical application is the extraction process. In our work, we advise to optimize both the percentage of leaves and the malaxation time as much as possible, as they facilitate both sensory and volatile fractions of the extracted olive oils. Sensory attributes are improved to leaves addition, mainly green and fruitiness attributes in olfactory 17 and gustatory‐olfactory sensations, but high malaxation times (> 30 min) reduced pungent and bitter 18 notes. Leaves addition increase the amounts of total volatiles, particularly the GLV's (green leaves 19 volatiles) (E)‐2‐hexenal, (Z)‐3‐hexenal, and (Z)‐3‐hexenyl acetate, directly correlated with the improved 20 sensory attributes. RSM models a show positive linear effect with leaves addition, but a negative effect 21 with malaxation time. These results suggest the use of olive leaves as effective odorants for the olive mill 22 industry, while enabling the reduction of malaxation times and by‐product amounts.

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Effect of Olive Leaves Addition during the Extraction Process of Overmature Fruits on Olive Oil Quality

Cited by 66 publications

References 39 publications

Mechanical Strategies to Increase Nutritional and Sensory Quality of Virgin Olive Oil by Modulating the Endogenous Enzyme Activities

Mechanical Strategies to Increase Nutritional and Sensory Quality of Virgin Olive Oil by Modulating the Endogenous Enzyme Activities

Aromatized olive oils: Influence of flavouring in quality, composition, stability, antioxidants, and antiradical potential

Improvement of sensorial and volatile profiles of olive oil by addition of olive leaves

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