دورية أكاديمية
Effect of Flavoring with Rosemary, Lemon and Orange on the Quality, Composition and Biological Properties of Olive Oil: Comparative Study of Extraction Processes
| العنوان: | Effect of Flavoring with Rosemary, Lemon and Orange on the Quality, Composition and Biological Properties of Olive Oil: Comparative Study of Extraction Processes |
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| المؤلفون: | Hassiba Chahdoura, Zeineb Mzoughi, Borhane E. C. Ziani, Yasmine Chakroun, Mohamed Ali Boujbiha, Safia El Bok, Manel Ben M’hadheb, Hatem Majdoub, Wissem Mnif, Guido Flamini, Habib Mosbah |
| المصدر: | Foods, Vol 12, Iss 6, p 1301 (2023) |
| بيانات النشر: | MDPI AG, 2023. |
| سنة النشر: | 2023 |
| المجموعة: | LCC:Chemical technology |
| مصطلحات موضوعية: | flavored olive oil, chemical compositions, aroma volatiles, antioxidant properties, pharmacological properties, Chemical technology, TP1-1185 |
| الوصف: | The goal of this work was to investigate the impact of the flavoring of some aromatic plants/spices, including rosemary (R), lemon (L) and orange (O) at the concentration of 5% and 35% (w/w) added by 2 methods (conventional maceration and direct flavoring), on quality attributes, chemical changes and oxidative stability of extra virgin olive oil (EVOO). Six flavored oils were obtained (EVOO + O, O + O, EVOO + R, O + R, EVOO + L and O + L). The physicochemical parameters (water content, refractive index, acidity and peroxide value, extinction coefficient, fatty acids, volatile aroma profiles, Rancimat test, phenols and pigments composition) of the flavored oils were investigated. Based on the results obtained, it was observed that flavoring with a conventional process provided increased oxidative stability to the flavored oils, especially with rosemary (19.38 ± 0.26 h), compared to that of unflavored oil. The volatile profiles of the different flavored oils revealed the presence of 34 compounds with the dominance of Limonene. The fatty acid composition showed an abundance of mono-unsaturated fatty acids followed by poly-unsaturated ones. Moreover, a high antioxidant activity, a significant peripheral analgesic effect (77.7% of writhing inhibition) and an interesting gastroprotective action (96.59% of ulcer inhibition) have been observed for the rosemary-flavored oil. Indeed, the flavored olive oils of this study could be used as new functional foods, leading to new customers and further markets. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 12061301 2304-8158 |
| Relation: | https://www.mdpi.com/2304-8158/12/6/1301; https://doaj.org/toc/2304-8158 |
| DOI: | 10.3390/foods12061301 |
| URL الوصول: | https://doaj.org/article/43c6e7ff91b94b21baee449e2256f84e |
| رقم الأكسشن: | edsdoj.43c6e7ff91b94b21baee449e2256f84e |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 12061301 23048158 |
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| DOI: | 10.3390/foods12061301 |