How different amounts of leaves added during the extraction process affect the biochemical composition of Chemlali olive oil cultivar?

Comparative study of different particle sizes of added olive leaves for the content of target polyphenols in virgin olive oil

“…Total phenolic content (TPC). In general, regardless of the factor of particle size, previous studies justied the favorable effects of adding leaves on TPC enhancements 17,[20][21][22] , though there is no consensus on their ndings due to variations in percentages of added leaves, [23][24][25][26] processing designs, 27 harvesting times, 20 along with others.…”

Stability of target polyphenols of leaf-added virgin olive oil under different storage conditions over time

“…Research studies suggest that the endogenous polyphenols of olive leaves upon their successful transfer to the oil may concentration-dependently intensify the quality and shelf life of the oil. [7][8][9][10][11] In this respect, our recent study 12 compared a range of particle size fractions of olive leaves added to crushed olives before malaxation (30 and 60 min) of olive paste. Importantly, it was found that the inclusion of olive leaf fractions with 0.3 mm particle size (in pitted crushed olives before 30 min malaxation) signicantly enabled: (i) maximum recoveries of target polyphenols (oleuropein: 5.85 mg oleuropein per kg oil, verbascoside: 4.02 mg verbascoside per kg oil, and luteolin: 15.44 mg per kg oil), and antioxidant capacity, and (ii) minimum peroxide value and free acidity in the resulting virgin olive oil.…”