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The potential of wild olive leaves (Olea europaea L. subsp. oleaster) addition as a functional additive in olive oil production: the effects on bioactive and nutraceutical compounds using LC-ESI-QTOF/MS.
Eur Food Res Technol. 2022; 248(11):2809-2823.EF

Abstract

This study aims to investigate the influence of traditional maceration upon the enrichment of olive oil with oleaster leaves. The phenolic and tocopherolic compositions of control olive oil and enriched olive oils were determined. The influence of these oil preparation procedures on oil quality indicators was also investigated through spectrophotometric indices and fatty acid profiles. The total contents of bioactive compounds and pigments improved in oils obtained by maceration of fresh wild olive leaves, and were in statistically significant correlation with leaves proportions additions. The obtained results revealed that 15 phenolic compounds belonging to different phenolic types were characterized and quantified by an effective HPLC-DAD-ESI-MS/MS method. In all expected olive oils, the oleuropein aglycon (3,4-DHPEA-EA), and ligstroside aglycon (p-HPEAEA) derivatives were the most abundant compounds. Similarly, to phenolic compounds, tocopherols strongly increased with leaves addition during maceration process. The data obtained from this study suggested that the addition of olive leaf to oils allowed more functional olive oils with higher antioxidant contents. Thus, Extra Virgin Olive Oil (EVOO) extracted with 10% of olive leaves presented the highest amount of phenolic and tocopherol compounds.

Authors+Show Affiliations

Laboratory of Olive Biotechnology, Centre of Biotechnology of Borj-Cédria, B.P. 901, Hammam-lif 2050, Tunisia.Laboratory of Legumes, Centre of Biotechnology of Borj-Cédria, B.P. 901, Hammam-lif 2050, Tunisia.Working Group for Lipid Research, Department of Safety and Quality of Cereals, Max Rubner-Institut (MRI), 32756 Detmold, Germany.Laboratory of Olive Biotechnology, Centre of Biotechnology of Borj-Cédria, B.P. 901, Hammam-lif 2050, Tunisia.Laboratory of Olive Biotechnology, Centre of Biotechnology of Borj-Cédria, B.P. 901, Hammam-lif 2050, Tunisia.Working Group for Lipid Research, Department of Safety and Quality of Cereals, Max Rubner-Institut (MRI), 32756 Detmold, Germany.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

35873866

Citation

Baccouri, Bechir, et al. "The Potential of Wild Olive Leaves (Olea Europaea L. Subsp. Oleaster) Addition as a Functional Additive in Olive Oil Production: the Effects On Bioactive and Nutraceutical Compounds Using LC-ESI-QTOF/MS." European Food Research and Technology = Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung. A, vol. 248, no. 11, 2022, pp. 2809-2823.
Baccouri B, Rajhi I, Theresa S, et al. The potential of wild olive leaves (Olea europaea L. subsp. oleaster) addition as a functional additive in olive oil production: the effects on bioactive and nutraceutical compounds using LC-ESI-QTOF/MS. Eur Food Res Technol. 2022;248(11):2809-2823.
Baccouri, B., Rajhi, I., Theresa, S., Najjar, Y., Mohamed, S. N., & Willenberg, I. (2022). The potential of wild olive leaves (Olea europaea L. subsp. oleaster) addition as a functional additive in olive oil production: the effects on bioactive and nutraceutical compounds using LC-ESI-QTOF/MS. European Food Research and Technology = Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung. A, 248(11), 2809-2823. https://doi.org/10.1007/s00217-022-04091-y
Baccouri B, et al. The Potential of Wild Olive Leaves (Olea Europaea L. Subsp. Oleaster) Addition as a Functional Additive in Olive Oil Production: the Effects On Bioactive and Nutraceutical Compounds Using LC-ESI-QTOF/MS. Eur Food Res Technol. 2022;248(11):2809-2823. PubMed PMID: 35873866.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The potential of wild olive leaves (Olea europaea L. subsp. oleaster) addition as a functional additive in olive oil production: the effects on bioactive and nutraceutical compounds using LC-ESI-QTOF/MS. AU - Baccouri,Bechir, AU - Rajhi,Imene, AU - Theresa,Sieren, AU - Najjar,Yesmene, AU - Mohamed,Salma Nayet, AU - Willenberg,Ina, Y1 - 2022/07/19/ PY - 2022/06/09/received PY - 2022/07/05/revised PY - 2022/07/10/accepted PY - 2022/7/26/pubmed PY - 2022/7/26/medline PY - 2022/7/25/entrez KW - HPLC–DAD–ESI–MS/MS KW - Maceration KW - Olive oil KW - Phenolic compounds KW - Tocopherol KW - Wild olive leaves SP - 2809 EP - 2823 JF - European food research and technology = Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A JO - Eur Food Res Technol VL - 248 IS - 11 N2 - This study aims to investigate the influence of traditional maceration upon the enrichment of olive oil with oleaster leaves. The phenolic and tocopherolic compositions of control olive oil and enriched olive oils were determined. The influence of these oil preparation procedures on oil quality indicators was also investigated through spectrophotometric indices and fatty acid profiles. The total contents of bioactive compounds and pigments improved in oils obtained by maceration of fresh wild olive leaves, and were in statistically significant correlation with leaves proportions additions. The obtained results revealed that 15 phenolic compounds belonging to different phenolic types were characterized and quantified by an effective HPLC-DAD-ESI-MS/MS method. In all expected olive oils, the oleuropein aglycon (3,4-DHPEA-EA), and ligstroside aglycon (p-HPEAEA) derivatives were the most abundant compounds. Similarly, to phenolic compounds, tocopherols strongly increased with leaves addition during maceration process. The data obtained from this study suggested that the addition of olive leaf to oils allowed more functional olive oils with higher antioxidant contents. Thus, Extra Virgin Olive Oil (EVOO) extracted with 10% of olive leaves presented the highest amount of phenolic and tocopherol compounds. SN - 1438-2377 UR - https://www.unboundmedicine.com/medline/citation/35873866/The_potential_of_wild_olive_leaves__Olea_europaea_L__subsp__oleaster__addition_as_a_functional_additive_in_olive_oil_production:_the_effects_on_bioactive_and_nutraceutical_compounds_using_LC_ESI_QTOF/MS_ DB - PRIME DP - Unbound Medicine ER -
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