The effects of olive leaf addition and storage conditions on the bioactive components and some quality parameters of “Patos” olive oils

Abstract

The aim of the present study was to investigate the effect of four storage conditions on some quality parameters and bioactive compounds of olive oils obtained from the Patos cultivar grown in the Black Sea Region by adding olive leaves in different proportions (5% and 10%) up to 12 weeks. It was determined that the total phenolic content of olive oil samples without leaf addition and with 10% leaf added varied between 282.55 and 1211.16 mg CAE/kg under four different storage conditions. The total phenolic content, which was 811.16 mg CAE/kg of olive oil samples without leaf addition at the beginning of the storage period in hot conditions, decreased rapidly during the storage period. DPPH and ABTS antioxidant capacity values also showed a similar trend to the changes in total phenolics. It has been determined that oils stored under dark conditions are more resistant to oxidation compared with other ambient conditions. Practical applications Currently, there is a growing trend of healthy and functional foods throughout the world. In the present study, it was found that certain quality parameters and bioactive components of olive oils obtained from Patos cultivar were affected by different storage conditions and olive leaf addition. The phenolic components of olive oils stored in dark and cold environmental conditions showed a better performance in terms of antioxidant characteristics.