Natural enrichment of refined rapeseed oil with phenols and chlorophylls from olive leaves of Oblica cultivar

Valerija Majeić Germek, Mihaela Benček, B. Lukić, Dalibor Bbroznić, O. Koprivnjak
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引用次数: 2

Abstract

Article history: Received: May 29, 2019 Accepted: June 14, 2019 Olive leaves as by-products of olive farming are rich natural source of bioactive compounds with antioxidant properties. In this study, the efficiency of the natural maceration of fresh and steam blanched olive leaves in refined rapeseed oil was investigated, as well as the effect of degree of leaf fragmentation (whole, cut, ground) and maceration time on transfer of bioactive compounds (polyphenols) and pigments (chlorophylls) in oil. In oils obtained by maceration, changes of total phenolic compounds and total chlorophylls were determined spectrophotometrically. The effect of these oil preparation procedures on oil quality indicators was also investigated through free fatty acid content and spectrophotometric indices. The content of total phenols and chlorophylls increased in oils obtained by maceration of fresh and steam blanched olive leaves, and were in statistically significant correlation with leaf fragmentation degree. The highest content of total phenols was achieved in oils with whole fresh leaves (220.4 mg/kg) after seven days of maceration while the chlorophylls transfer to oils was the most efficient when ground steam blanched leaves were macerated for 28 days (79.10 mg/kg). Maceration of olive leaves slightly deteriorated the quality of refined rapeseed oil, equally in oils with fresh and steam blanched olive leaves. This simple preparation procedure can be efficiently used for enrichment of refined oils with natural antioxidants.
橄榄叶酚类和叶绿素自然富集精制菜籽油的研究
文章历史:收稿日期:2019年5月29日收稿日期:2019年6月14日橄榄叶作为橄榄种植的副产品,是具有抗氧化特性的丰富生物活性化合物的天然来源。本研究考察了鲜橄榄叶和蒸煮橄榄叶在精制菜籽油中自然浸渍的效率,以及叶片破碎程度(整片、切块、磨碎)和浸渍时间对菜籽油中生物活性物质(多酚)和色素(叶绿素)转移的影响。用分光光度法测定浸出油中总酚类化合物和总叶绿素的变化。并通过游离脂肪酸含量和分光光度指标考察了不同制油工艺对油脂品质指标的影响。鲜橄榄叶和蒸煮橄榄叶浸出的油脂中总酚和叶绿素含量增加,且与叶片破碎程度呈显著相关。浸泡7 d后,全鲜叶片的总酚含量最高(220.4 mg/kg),浸泡28 d后叶绿素向油脂的转移效率最高(79.10 mg/kg)。橄榄叶浸渍会使精制菜籽油的质量略微恶化,新鲜橄榄叶和蒸汽焯过的橄榄叶的油的质量也是如此。这种简单的制备方法可有效地用于用天然抗氧化剂富集成品油。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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