Simultaneous Extraction of Bioactive Compounds from Olea europaea L. Leaves and Healthy Seed Oils Using Pressurized Propane

• Published in: Foods Vol. 12; no. 5; p. 948
• Main Authors: Jaski, Jonas Marcelo, da Cruz, Rayane Monique Sete, Pimentel, Tatiana Colombo, Stevanato, Natalia, da Silva, Camila, Barão, Carlos Eduardo, Cardozo-Filho, Lucio
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 23.02.2023; MDPI
• Subjects: Antioxidants; Bioactive compounds; Biological activity; chia; Consumption; Fatty acids; Food science; Lipid peroxidation; lipid profile; Lipids; Olea europaea; Olive oil; Oxidation; phytosterols; pressurized fluid; Propane; Seeds; sesame; Sesame oil; Solvents; Vegetable oils; Vegetables; Vitamin E; Brazil; sesame; chia; phytosterols; pressurized fluid; lipid profile
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods12050948

Olive leaves (OL) are products of olive cultivation with a high commercial value because they contain valuable bioactive compounds. Chia and sesame seeds have a high functional value because of their attractive nutritional properties. When combined in the extraction process, the two products constitute a product of high quality. The use of pressurized propane in vegetable oil extraction is advantageous because it provides solvent-free oil. This study aimed to combine two high-quality products to obtain oils with a unique combination of attractive nutritional properties and high levels of bioactive compounds. The mass percentage yields of the OL extracts with chia and sesame oils were 23.4% and 24.8%, respectively. The fatty acid profiles of the pure oils and their respective OL-enriched oils were similar. There was an aggregation of the 35% and 32% ( / ) bioactive OL compounds in chia and sesame oils, respectively. OL oils exhibited superior antioxidant capacities. The induction times of the OL extracts with the sesame and chia oils increased by 73% and 4.4%, respectively. Incorporating OL active compounds in healthy edible vegetable oils using propane as a solvent promotes the reduction of lipid oxidation, improves the lipid profiles and health indices of the oils, and forms a product with attractive nutritional characteristics.