The Use of Olive Leaves in Buža Olive Cultivar Oil Production: Exploring the Impact on Oil Yield and Chemical Composition

Anja Novoselić, Dora Klisović, Igor Lukić, Marina Lukić and Karolina Brkić Bubola
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Anja Novoselić: Institute of Agriculture and Tourism, K. Huguesa 8, 52440 Poreč, Croatia
Dora Klisović: Institute of Agriculture and Tourism, K. Huguesa 8, 52440 Poreč, Croatia
Igor Lukić: Institute of Agriculture and Tourism, K. Huguesa 8, 52440 Poreč, Croatia
Marina Lukić: Institute of Agriculture and Tourism, K. Huguesa 8, 52440 Poreč, Croatia
Karolina Brkić Bubola: Institute of Agriculture and Tourism, K. Huguesa 8, 52440 Poreč, Croatia

Agriculture, 2021, vol. 11, issue 10, 1-14

Abstract: The effect of the addition of different amounts of olive leaf (1, 2.5, and 5%, m/m) during Buža olive cv. oil production on the quantitative production parameters, composition, and sensory characteristics of the obtained oils were investigated in this study. The addition of leaf during oil extraction increased oil yield and extractability index by 97% compared to the control oil. The addition of leaf during extraction increased the concentration of pigments in oils, and the oil positive sensory attributes intensities, such as fruitiness and green grass/leaf notes. The influence on oil phenolic composition was dependent on the amount of leaf added. When 1% leaf was added, most of the phenolic compounds were preserved, while the addition of leaf at 5% decreased the concentration of the majority of phenols, especially secoiridoids by 45% compared to the control oil. The addition of leaf slightly increased the concentration of fatty acid ethyl esters and waxes in the oils. The obtained results indicate that particular importance should be given to the amount of olive leaf present in olive paste during oil extraction, since it apparently can increase the extractability of oil, but can also have negative effects on phenolic composition when added in excess.

Keywords: Olea europaea L.; olive leaf; oil yield; oil composition; phenolic compounds; sensory characteristics (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2021
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