Effects of enrichment of refined olive oil with phenolic compounds from olive leaves.
The possibility of preparing olive oil, with the same nutritional value and stability characteristics found in virgin olive oil, by the enrichment of refined olive oil with olive leaf polyphenols was studied. To obtain antioxidant phenols similar to those found in virgin olive oil, these components were extracted from the leaves of several olive cultivars from the Northern region of Portugal, namely, Carrasca, Ripa, Negruche, Cordovil, Verdeal, Madural, and Bical cultivars, under several conditions. The concentration of a leaf extract required for addition to refined olive oil to obtain the same stability as virgin olive oil was determined. The extract from 1 kg of leaves was sufficient to fortify 50-320 L of refined olive oil to a similar stability as a virgin olive oil sample depending on the metal concentration of the oil, cultivar, and time of the year when the leaves were picked.
Paiva-Martins
Fatima
F
Centro de Investigação em Química and Departamento de Química, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, no. 687, 4169-007 Porto, Portugal. mpmartin@fc.up.pt
Correia
Rui
R
Félix
Susana
S
Ferreira
Pedro
P
Gordon
Michael H
MH
D005419:Flavonoids / Q000032:analysis*; D005527:Food, Fortified / Q000032:analysis*; D000069463:Olive Oil; D010636:Phenols / Q000032:analysis*; D018515:Plant Leaves / Q000737:chemistry*; D010938:Plant Oils / Q000737:chemistry*; D059808:Polyphenols; D013649:Taste
D005419:Flavonoids; D000069463:Olive Oil; D010636:Phenols; D010938:Plant Oils; D059808:Polyphenols