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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Detalhes bibliográficos
Autor principal: Marx, Ítala M. G. (author)
Outros Autores: Casal, Susana (author), Rodrigues, Nuno (author), Cruz, Rebeca (author), Veloso, Ana C. A. (author), Pereira, José A. (author), Peres, António M. (author)
Formato: article
Idioma:eng
Publicado em: 2022
Assuntos:
Olive leaves
Olive oil
Phenolic compounds
Health claim
Electronic tongue
Science & Technology
Texto completo:http://hdl.handle.net/1822/75756
País:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/75756

Texto Completo

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

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