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 (author)
Other Authors: Casal, Susana (author), Rodrigues, Nuno (author), Cruz, Rebeca (author), Veloso, Ana C.A. (author), Pereira, J.A. (author), Peres, António M. (author)
Format: article
Language:eng
Published: 2018
Subjects:
Electronic tongue
Health claim
Olive leaves
Olive oil
Phenolic compounds
Online Access:http://hdl.handle.net/10198/24256
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/24256

Internet

http://hdl.handle.net/10198/24256

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