Fereshteh Safarzadeh Markhali

University of Minho

The bio-functional properties of olive oil products and by-products rely greatly on the proportions and types of the endogenous phenolics that may favorably/unfavorably change during various processing conditions. The olive oil industrial activities typically produce (i) olive oils, the main/marketable products, and (ii) olive mill by-products. The...

It is now known that olive leaves contain a sizable portion of polyphenols and there is much research highlighting that these natural ingredients favorably exhibit bio-functional activities. In this regard, many studies have focused on the exploration of optimum conditions involved directly in the extraction process. These investigations, while bei...

This study examined the influence of ohmic heating (OH), compared to the conventional heating (Conven) and Control (solvent) methods, on the extraction of olive mill leaves. The main extraction parameters were: (i) solvent ratio (aqueous ethanol; 40%, 60%, and 80%, v/v), and (ii) extraction temperature; 45 °C, 55 °C, and 75 °C (for OH and Conven),...

The addition of olive leaves during processing of olive oil has been studied and reviewed from different perspectives but there is a paucity of information on the roles of particle sizes of the added leaves in phenolic content of the oil. Dry ground olive leaves with a range of particle size fractions (0.07–3.0 mm) were added to crushed olives prio...

The aim of this study was to determine the influence of ohmic heating (OH) as a green processing approach on the extraction of principal polar phenols from olive leaves, with special attention on oleuropein content. The concentrations were quantified using ultra-high-performance liquid chromatography (UHPLC). Other target analytes including total f...

The degree to which olive oil is protected against oxidation and rancidity is highly reliant on the presence and quantities of antioxidant polyphenols in the oil. On this account, the principal polyphenols need to be intactly available (withstand oxidation) in large numbers over the shelf-life of the oil, which often comes with a challenge as the o...

Oleuropein, upon sucessful extraction from olive leaves, is treasured as being one of the major bioactive compounds with great potential for being incorporated into numerous food formulations that are processed under specific surrounding conditions. In this regard, for oleuropein to sustainably exert bio-functional effects, it needs to remain poten...

The agricultural and processing activities of olive crops generate a substantial amount of food by-products, particularly olive leaves, which are mostly underexploited, representing a significant threat to the environment. Olive leaves are endowed with endogenous bioactive compounds. Their beneficial/health-promoting potential, together with enviro...