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.
Molecules. 2019 Jul 19;24(14):2625. doi: 10.3390/molecules24142625.
The nutraceutical properties of extra-virgin olive oil (EVOO) can be further improved by the addition of olive leaves during olive pressing. However, while leaves are rich sources of bioactive substances, no data are available in the literature about the effect of 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 or 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 ( < 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.
特级初榨橄榄油（EVOO）的营养特性可以通过在压榨橄榄油时添加橄榄叶来进一步提高。然而，尽管叶子是生物活性物质的丰富来源，但文献中尚无关于添加叶子对橄榄油营养和感官特性的影响的数据。本研究旨在比较从成熟橄榄压榨而成的橄榄油的化学和感官品质，这些橄榄与冷冻粉碎的 或 spp.（柠檬或橙）叶子一起压榨。测量了一般成分参数以及主要抗氧化剂和抗氧化活性。还进行了小组测试评估以及顶空挥发性特征描述（顶空固相微萃取，HS-SPME）。将所有数据与作为对照的同一橄榄批次提取的特级初榨橄榄油进行比较。可以获得具有更高（<0.05）抗氧化剂含量的 Leaf Olive Oils（LOOs），与对照样品相比，并且在存在橄榄叶的情况下提取的橄榄油中检测到最高的橄榄苦苷浓度（与对照相比增加了 50%）。所有的 LOOs 都表现出更高的气味复杂性，成熟水果的气味通常会减轻。柠檬和橄榄 LOOs 具有最佳的气味特征。
