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Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features.
Molecules. 2019 Jul 19; 24(14)M

Abstract

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

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Authors+Show Affiliations

Sanmartin C
Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy. Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy.
Taglieri I
Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy. isabella.taglieri@for.unipi.it.
Macaluso M
Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
Sgherri C
Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
Ascrizzi R
Department of Pharmacy, University of Pisa, Via Bonanno Pisano 6, 56126 Pisa, Italy.
Flamini G
Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy. Department of Pharmacy, University of Pisa, Via Bonanno Pisano 6, 56126 Pisa, Italy.
Venturi F
Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy. francesca.venturi@unipi.it. Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy. francesca.venturi@unipi.it.
Quartacci MF
Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy. Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy.
Luro F
UMR AGAP Corse, Station INRA/CIRAD, 20230 San-Giuliano, France.
Curk F
UMR AGAP Corse, Station INRA/CIRAD, 20230 San-Giuliano, France.
Pistelli L
Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy. Department of Pharmacy, University of Pisa, Via Bonanno Pisano 6, 56126 Pisa, Italy.
Zinnai A
Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy. Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy.

MeSH

Chemical FractionationCitrusDietary SupplementsGas Chromatography-Mass SpectrometryOdorantsOleaOlive OilPhenolsPlant Leaves

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31330951

Citation

Sanmartin, Chiara, et al. "Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features." Molecules (Basel, Switzerland), vol. 24, no. 14, 2019.
Sanmartin C, Taglieri I, Macaluso M, et al. Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features. Molecules. 2019;24(14).
Sanmartin, C., Taglieri, I., Macaluso, M., Sgherri, C., Ascrizzi, R., Flamini, G., Venturi, F., Quartacci, M. F., Luro, F., Curk, F., Pistelli, L., & Zinnai, A. (2019). Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features. Molecules (Basel, Switzerland), 24(14). https://doi.org/10.3390/molecules24142625
Sanmartin C, et al. Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features. Molecules. 2019 Jul 19;24(14) PubMed PMID: 31330951.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features. AU - Sanmartin,Chiara, AU - Taglieri,Isabella, AU - Macaluso,Monica, AU - Sgherri,Cristina, AU - Ascrizzi,Roberta, AU - Flamini,Guido, AU - Venturi,Francesca, AU - Quartacci,Mike Frank, AU - Luro,François, AU - Curk,Franck, AU - Pistelli,Luisa, AU - Zinnai,Angela, Y1 - 2019/07/19/ PY - 2019/05/13/received PY - 2019/07/12/revised PY - 2019/07/18/accepted PY - 2019/7/24/entrez PY - 2019/7/25/pubmed PY - 2019/12/21/medline KW - Citrus limon (L.) Osbeck. KW - Citrus × aurantium L. KW - Olea europaea L. KW - SPME/GC-MS KW - antioxidants KW - bioactive compounds KW - olive oil KW - phenolic compounds KW - sensory profiles JF - Molecules (Basel, Switzerland) JO - Molecules VL - 24 IS - 14 N2 - The nutraceutical properties of extra-virgin olive oil (EVOO) can be further improved by the addition of olive leaves during olive pressing. However, while Citrus leaves are rich sources of bioactive substances, no data are available in the literature about the effect of Citrus leaf addition on the nutraceutical and sensorial profiles of olive oil. This study aimed at comparing the chemical and sensorial qualities of olive oils obtained from ripe olives pressed together with either Olea or Citrus spp. (lemon or orange) cryomacerated leaves. General composition parameters as well as major antioxidants and antioxidant activity were measured. A panel test evaluation, as well as headspace volatile characterization (headspace solid phase microextraction, HS-SPME), were also performed. All data were compared with an EVOO extracted from the same olive batch used as control. It was possible to obtain Leaf Olive Oils (LOOs) characterized by a higher (p < 0.05) content of antioxidants, compared to the control sample, and the highest oleuropein concentration was detected in the olive oil extracted in presence of olive leaf (+50% in comparison with the control). All the LOOs showed a higher smell complexity and the scent of ripe fruit was generally mitigated. Lemon and olive LOOs showed the best smell profile. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/31330951/Cold_Pressing_Olive_Oil_in_the_Presence_of_Cryomacerated_Leaves_of_Olea_or_Citrus:_Nutraceutical_and_Sensorial_Features_ DB - PRIME DP - Unbound Medicine ER -