Impact of incorporating olive leaves during the industrial extraction of cv. Arbequina oils on the physicochemical--sensory quality and health claim fulfillment

The effect of olive leaves addition (1%, w/w, cvs. Arbequina or Santulhana), during the industrial extraction of Arbequina oils, on their physicochemical, color, phenolic profile, and sensory characteristics, was studied. Leaves incorporation reduced the primary oxidation (peroxide value by 33% and...

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Bibliographic Details
Main Author: Marx, Ítala M. G. (author)
Other Authors: Casal, Susana (author), Rodrigues, Nuno (author), Cruz, Rebeca (author), Veloso, Ana C. A. (author), Pereira, José A. (author), Peres, António M. (author)
Format: article
Language:eng
Published: 2022
Subjects:
Olive leaves
Olive oil
Phenolic compounds
Health claim
Electronic tongue
Science & Technology
Online Access:http://hdl.handle.net/1822/75756
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/75756

Internet

http://hdl.handle.net/1822/75756

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