Field and Processing Conditions of Olive Fruits of “Arbequina” Cultivar on the Oil's Quality Sold in Brazil Fellipe Kennedy Alves Cantareli, Fernando Antonio Anjo, Paula Toshimi Matumoto‐Pintro, Juliano Garavaglia, Laís Gomes Adamuchio de Oliveira, et al. European Journal of Lipid Science and Technology, 2025 Several field and processing conditions affect the quality of virgin olive oil, impacting its sensory attributes and bioactive composition. This study investigated how different environmental and processing factors influence the quality of monovarietal “Arbequina” virgin olive oils sold in Brazil. Nine Brazilian commercial brands labeled extra virgin were compared with one Spanish monovarietal “Arbequina” brand. The results showed that crops at low altitudes with pre‐harvest water deficit resulted in virgin olive oils with higher total polyphenol content (up to 424.91 mg GAE/L) and antioxidant activities (2,2‐diphenyl‐1‐picrylhydrazyl [DPPH]: up to 97.44%; 2,2′‐azino‐bis‐3‐ethylbenzothiazoline‐6‐sulfonic acid [ABTS]: up to 87.79%). The intensity of sensory attributes, such as fruity aroma, pungency, and bitterness, was positively correlated with bioactive compound concentrations. However, two samples (RS5 and ESP1) presented sensory defects (fusty, rancid, and musty), classifying them as virgin rather than extra virgin, contrary to their labels. These findings highlight the need for improved production and classification practices to ensure high‐quality virgin olive oils are in the market.Practical Applications: The study can help producers in refining agricultural practices, such as irrigation management and the selection of planting areas with appropriate altitudes, to maximize the concentration of bioactive compounds and improve olive oil quality. Additionally, olive processing industries can adopt better processing techniques to preserve desired sensory attributes (fruitiness, pungency, and bitterness) and minimize sensory defects, such as rancidity and mustiness. When controlled, field conditions and processing techniques can aid in the development of olive oils with specific sensory profiles, catering to different consumer preferences. These applications can contribute to improving the overall quality of virgin olive oil in the market, strengthening the competitiveness of local producers, and increasing consumer satisfaction.
Development of Cookies Added With Olive Leaf Flour: Physical–Chemical and Sensory Profile Rafaella Câmara Rocha Menezes, Larissa Slongo Faccioli, Isabel Kasper Machado, Juliano Garavaglia, Simone Morelo Dal Bosco JAOCS Journal of the American Oil Chemists Society, 2025 Olive oil production generates olive leaves as a by‐product. The olive leaf has compounds, such as oleuropein, which, according to the scientific literature, have beneficial effects on human health. Agricultural production, in an integral way, presupposes that the intermediaries generated have a use. Therefore, the use of olive leaf for food production is also based on this cyclical production method. The objective of this study was to develop different formulations of cookies added with olive leaf flour (OLF) in different concentrations, evaluating their sensory profile, the amount of oleuropein, and their basic centesimal composition. For this, a physical–chemical analysis of the product was carried out with data on moisture, ash, protein, carbohydrates, lipids, fiber content, antioxidant activity by ABTS and DPPH, and oleuropein concentration by UHPLC. In addition, sensory analysis was also performed by trained panelists using the QDA (quantitative‐descriptive analysis) method. The results showed that although there is a statistical difference in the results of the physical–chemical analysis, these results were not related to OLF concentrations but mainly to the heterogeneity of the sample. Regarding the sensory profile, the herbaceous and bitter attributes were more present in the higher doses, mainly in the 12% addition of olive leaf flour. Finally, cookies that were added up to 5% olive leaf flour showed an acceptable sensory profile, having the most striking attributes close to the control cookie.
Olive leaf extract effect on cardiometabolic risk factors: a systematic review and meta-analysis of randomized clinical trials Andressa Anelo Álvares, Anderson Garcêz, Lucas Tolio Silva, Natália Averbuch, Juliano Garavaglia Nutrition Reviews, 2024 Context Olive leaf extract (OLE) is rich in phenolic compounds, which are known for their health benefits. Cardiovascular diseases, primarily coronary heart disease and stroke, are leading causes of mortality globally. Objective This systematic review aimed to assess the impact of OLE on cardiometabolic risk factors in adults. The selection of studies was based on intervention and outcomes, using relevant search descriptors. Data Sources The databases PubMed, EMBASE, and Web of Science were systematically searched for pertinent studies published up to August 2021. Data Extraction Only randomized clinical trials, either cross-over or parallel, involving adult individuals aged ≥18 years, were considered. Additionally, trials that had a comparative or placebo group and used pure OLEs for oral treatment were included. Data Analysis Twelve randomized clinical trials (RCTs) met the inclusion criteria. These trials had follow-up periods ranging from 2 days to 12 weeks and involved 703 patients aged 18 years–79 years. The outcomes demonstrated a positive correlation between the intervention group and glucose metabolism (4 RCTs), blood pressure (2 RCTs), lipid profile (2 RCTs), and inflammatory markers (2 RCTs). The RoB2 tool and the GRADE system were used to evaluate the risk of bias and the quality of evidence in the studies. Conclusions In the meta-analysis, fasting glycemia, as evaluated in studies using a low dose of OLE, showed a significant result favoring the control group. To obtain more consistent results, further clinical studies in humans, using similar methodologies, are required. Systematic Review Registration PROSPERO registration no. CRD42020200877.
Impact of olive leaves powder addition on extra virgin olive oil: Sensory, quality, nutritional and volatile compounds implications Andressa Anelo Álvares, Lucas Tolio Silva, Luana Souza Cavalcante, Dafne Marcelle Alves Pires, Isabel Cristina Kasper Machado, et al. JAOCS Journal of the American Oil Chemists Society, 2024 Olive leaves currently represent a waste from olive oil industry that can be reused as source of polyphenols and other compounds. The objective of this study was to test whether incorporation of olive leaf powder directly in olive oils can enhance and modify its chemical‐sensory quality. Thus, leaves from cultivar “Koroneiki” were washed, sanitized, dried (37–40°C for 48 h) and milled until obtaining a powder that was added to “Arbequina” and “Koroneiki” extra virgin olive oils, at 1% and 3%. The oils were stored in dark conditions at room temperature and samples were checked after 0, 3, 6 and 12 months. The quality parameters, sensory properties, and nutrition quality (total phenolics, antioxidant, oleuropein and alpha‐tocopherol) were evaluated. The olive leaves affected quality and chemical composition, mainly increasing resistance to oxidation, which was not verified in samples without leaves addition. The incorporation of leaves powder significantly increased the contents of C6‐C5 alcohols/aldehydes, intensity of the green fruity and bitter, also artichoke, herbs, tomato leaf, olive leaves and banana peels sensations.
Evolution of the quality and sensory characteristics of extra virgin olive oil as affected by phenolic content during long-time storage at room temperature Natália Cristina Averbuch, Lucas Tolio Silva, Luana Souza Cavalcante, Isabel Cristina Kasper Machado, Sara Oberlaender dos Santos, et al. Jsfa Reports, 2023 BackgroundExtra Virgin olive oils are directly obtained from olives and their quality is influenced by the oxidative process during storage as consequence the category may be penalized. Sensory attributes are crucial parameter of olive oils quality and classifications. This study evaluated the main sensorial and volatile profile of three olive oils with high medium and low content of initial total phenolic compounds (from ‘Koroneiki’ Blend of varieties and ‘Arbequina’ respectively) including quality parameters up to 15 months of storage.ResultsA significant increase of peroxide index value (around 50%) and reduction of phenolic compounds level (around 60%) were observed. The sensory attributes of sweet herbaceous almond and fruity notes decreased and the majority of volatile compounds found in all olive oils were (E)‐2‐hexenal (Z)‐3‐hexen‐1‐ol 1‐penten‐3‐one and hexanal even after 15 months. The reductions of different parameters are related to initial phenolic level and samples are classified as Virgin after seven (low phenolics) nine (medium phenolics) and 11 (high phenolics) months displaying defect of rancid in distinct intensities.ConclusionsThis investigation provided detailed about Brazilian olive oils useful in a global context moreover modifications of sensory and volatile compounds profile and its evolution according to the long‐time storage were established.
Characteristics and sensory assessment of extra virgin olive oils produced in two different zones of Brazil Juliano Garavaglia, Jadson Romualdo Oliveira da Costa, Rafaella Câmara Rocha Menezes, Simone Morelo Dal Bosco, Isabel Cristina Kasper Machado, et al. JAOCS Journal of the American Oil Chemists Society, 2023 The Brazilian olive oil production has been growing in recent decades and largest plantations are on two different zones, from Serra da Mantiqueira (states of Minas Gerais and São Paulo) and Campanha Gaúcha (state of Rio Grande do Sul). The total planted area, in 2022, reached approximately 6500 hectares. The aim of the present study was to characterize the sensory and analytical parameters of extra virgin olive oils (EVOO) from Southwestern (Serra da Mantiqueira) and Southern (Campanha Gaúcha) Brazil regions. Twenty‐two EVOO samples were obtained from different cultivars of unlike regions. Quality parameters, oxidative stability, phenolic compounds ortho‐diphenols and fatty acids were analyzed and relationships with olive variety or region. From the chemical perspective, the EVOO exhibited all parameters within the necessary to be qualified as extra virgin, according to international standard definitions. All samples showed a good quality of sensory perceptions and a high level of polyphenols, which are varied among samples but was more intense in Campanha Gaúcha olive oils.
