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Effects of enrichment of refined olive oil with phenolic compounds from olive leaves

Paiva-Martins, F., Correia, R., Felix, S., Ferreira, P. and Gordon, M.H. (2007) Effects of enrichment of refined olive oil with phenolic compounds from olive leaves. Journal of Agricultural and Food Chemistry, 55 (10). pp. 4139-4143. ISSN 0021-8561

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To link to this item DOI: 10.1021/jf063093y


The possibility of preparing olive oil, with the same nutritional value and stability characteristics found in virgin olive oil, by the enrichment of refined olive oil with olive leaf polyphenols was studied. To obtain antioxidant phenols similar to those found in virgin olive oil, these components were extracted from the leaves of several olive cultivars from the Northern region of Portugal, namely, Carrasca, Ripa, Negruche, Cordovil, Verdeal, Madural, and Bical cultivars, under several conditions. The concentration of a leaf extract required for addition to refined olive oil to obtain the same stability as virgin olive oil was determined. The extract from 1 kg of leaves was sufficient to fortify 50-320 L of refined olive oil to a similar stability as a virgin olive oil sample depending on the metal concentration of the oil, cultivar, and time of the year when the leaves were picked.

Item Type:Article
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13101
Uncontrolled Keywords:olive oil, polyphenols, olive leaves, refined olive oil , IN-WATER EMULSIONS, ANTIOXIDANT ACTIVITY, LDL OXIDATION, OLEA-EUROPAEA, FERRIC IONS, POLYPHENOLS, TOCOPHEROL

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