The potential of wild olive leaves (
HPLC–DAD–ESI–MS/MS
Maceration
Olive oil
Phenolic compounds
Tocopherol
Wild olive leaves
Journal
European food research and technology = Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A
ISSN: 1438-2377
Titre abrégé: Eur Food Res Technol
Pays: Germany
ID NLM: 100957634
Informations de publication
Date de publication:
2022
2022
Historique:
received:
09
06
2022
revised:
05
07
2022
accepted:
10
07
2022
pubmed:
26
7
2022
medline:
26
7
2022
entrez:
25
7
2022
Statut:
ppublish
Résumé
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 (
Identifiants
pubmed: 35873866
doi: 10.1007/s00217-022-04091-y
pii: 4091
pmc: PMC9295881
doi:
Types de publication
Journal Article
Langues
eng
Pagination
2809-2823Informations de copyright
© The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature 2022.
Déclaration de conflit d'intérêts
Conflict of interestThe authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
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