Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features.
作者： Chiara Sanmartin , Isabella Taglieri , Monica Macaluso , Cristina Sgherri , Roberta Ascrizzi
DOI: 10.3390/MOLECULES24142625
关键词:
摘要: The nutraceutical properties of extra-virgin olive oil (EVOO) can be further improved by the addition leaves during pressing. However, while Citrus are rich sources bioactive substances, no data available in literature about effect leaf on and sensorial profiles oil. This study aimed at comparing chemical qualities oils obtained from ripe olives pressed together with either Olea or spp. (lemon orange) cryomacerated leaves. General composition parameters as well major antioxidants antioxidant activity were measured. A panel test evaluation, headspace volatile characterization (headspace solid phase microextraction, HS-SPME), also performed. All compared an EVOO extracted same batch used control. It was possible to obtain Leaf Olive Oils (LOOs) characterized a higher (p < 0.05) content antioxidants, control sample, highest oleuropein concentration detected presence (+50% comparison control). LOOs showed smell complexity scent fruit generally mitigated. Lemon best profile.
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