naa a22 4500 510727026 CHVBK 20180411082939.0 cr unu---uuuuu 180411e20130201xx s 000 0 eng 10.1007/s11947-011-0719-z doi (NATIONALLICENCE)springer-10.1007/s11947-011-0719-z Effect of Olive Leaves Addition during the Extraction Process of Overmature Fruits on Olive Oil Quality [Elektronische Daten] [Ricardo Malheiro, Susana Casal, Hélder Teixeira, Albino Bento, José Pereira] The harvest period is one of the most important factors influencing olive oil quality. This period is extended for several months and the late-extracted olive oils are characterized by quality loss and reduced resistance to oxidation. The aim of this work was to verify the effect of olive leaves addition during the oil extraction process in the olive oils quality and composition. In two consecutive years (2009 and 2010), different olive leaves amounts (1%, 2.5%, 5% and 10% w/w) were added during the extraction process of cv. Cobrançosa olive fruits, collected in the late season. Standard quality parameters, oxidative stability, fatty acids profile, tocopherols, chlorophylls, and carotenoids contents were evaluated. Olive leaves addition induces a slight increase in acidity, peroxide value, K232, and K270 without compromising olive oils classification, but the resistance to oxidation was significantly improved. Vitamin E increased nearly 30% with 10% of leaves added mainly due to the considerable increase in α-tocopherol. A similar effect was observed in the contents of chlorophylls (chlorophyll a and pheophytin a) and carotenoids (lutein and β-carotene), that attributed a more intense greener pigmentation and enhanced nutritional attributes. Significant correlations were observed for several parameters with the amounts of leaves added. Moreover, leaves addition modified the characteristics and composition of the olive oils in a way that was possible to discriminate and to classify each group. Springer Science+Business Media, LLC, 2011 Olive oil nationallicence Olive leaves nationallicence Overmature olives nationallicence Extraction process nationallicence Quality nationallicence Stability nationallicence Malheiro Ricardo Mountain Research Centre, School of Agriculture, Polytechnic Institute of Bragança, Campus St. Apolónia, Apartado 1172, 5301-855, Bragança, Portugal aut Casal Susana REQUIMTE/Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, Porto University, Rua Aníbal Cunha 164, 4050-047, Porto, Portugal aut Teixeira Hélder Mountain Research Centre, School of Agriculture, Polytechnic Institute of Bragança, Campus St. Apolónia, Apartado 1172, 5301-855, Bragança, Portugal aut Bento Albino Mountain Research Centre, School of Agriculture, Polytechnic Institute of Bragança, Campus St. Apolónia, Apartado 1172, 5301-855, Bragança, Portugal aut Pereira José Mountain Research Centre, School of Agriculture, Polytechnic Institute of Bragança, Campus St. Apolónia, Apartado 1172, 5301-855, Bragança, Portugal aut Food and Bioprocess Technology Springer-Verlag 6/2(2013-02-01), 509-521 1935-5130 6:2<509 2013 6 11947 https://doi.org/10.1007/s11947-011-0719-z text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0719-z text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Malheiro Ricardo Mountain Research Centre, School of Agriculture, Polytechnic Institute of Bragança, Campus St. Apolónia, Apartado 1172, 5301-855, Bragança, Portugal aut NATIONALLICENCE 700 1- Casal Susana REQUIMTE/Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, Porto University, Rua Aníbal Cunha 164, 4050-047, Porto, Portugal aut NATIONALLICENCE 700 1- Teixeira Hélder Mountain Research Centre, School of Agriculture, Polytechnic Institute of Bragança, Campus St. Apolónia, Apartado 1172, 5301-855, Bragança, Portugal aut NATIONALLICENCE 700 1- Bento Albino Mountain Research Centre, School of Agriculture, Polytechnic Institute of Bragança, Campus St. Apolónia, Apartado 1172, 5301-855, Bragança, Portugal aut NATIONALLICENCE 700 1- Pereira José Mountain Research Centre, School of Agriculture, Polytechnic Institute of Bragança, Campus St. Apolónia, Apartado 1172, 5301-855, Bragança, Portugal aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/2(2013-02-01), 509-521 1935-5130 6:2<509 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer