Impact of incorporating olive leaves during the industrial extraction of cv. Arbequina oils on the physicochemical–sensory quality and health claim fulfillment

The effect of olive leaves addition (1%, w/w, cvs. Arbequina or Santulhana), during the industrial extraction oils, on their physicochemical, color, phenolic profile, and sensory characteristics, was studied. Leaves’ incorporation reduced primary oxidation (peroxide value by 33% K232 17%) increased oxidative stability (19%), with impact being more pronounced for leaves. For these latter total content (293 ± 9 mg GAE/kg), which became richer in secoiridoid derivatives (143.7 3.0 mg/kg). Also, only oils extracted own supported health claim regarding protection blood lipids against stress (hydroxytyrosol tyrosol greater than 5 per 20 g oil). On other hand, from Santulhana enhanced bitterness (55–59%) decreased pungency (25–33%). promoted an increase green-fruitiness (5.3 0.5), while oils’ sweetness (7.0 0.4). Moreover, a potentiometric laboratory-made electronic tongue applied, as taste sensor device, capable successfully discriminating without leaves, allowing identification (un)deliberated extraction. Lastly, it found that quality composition industrially were leaf cultivar dependent, low level phenolics control leaves.Graphic abstract