RESUMENFactores antioxidantes y prooxidantes en aceite de oliva con aroma a orégano y romero.El estudio fue realizado para examinar la presencia de antioxidantes y pro-oxidantes en aceites de oliva con aroma a orégano y romero. El material vegetal seco y molido se añade al aceite de oliva en proporción (5% w/w) durante 24, 48 y 72 horas y posteriormente se elimina por filtración. Todas las preparaciones se encontraron aceptables usando un panel de catadores. El contenido de fenoles polares totales aumentó 3,5 y 1,7 veces, en aceites con aroma a orégano y romero, con respecto al de las muestras control. Un enriquecimiento cualitativo de la fracción metanol:agua del aceite de oliva, con compuestos fenólicos de las hierbas, se encontró usando HPLC. No se detectó ácido rosmarinico en los aceites estudiados. El ácido vanillinico solo se encontró en los aceites con sabor a romero. La presencia de flavonoides se evaluó usando TLC. El contenido de α-tocoferol del aceite matriz no cambió tras la infusión con hierbas. En aceites con aroma a orégano se encontró un aumento significativo en el contenido de feofitina, α,β-caroteno y luteina. La estabilidad oxidativa de los aceites fue mayor que las del control usando el test Rancimat. En foto-oxidación, los aceites con sabor a orégano fueron menos estables que los de romero. El contenido en clorofilas totales puede ser un factor crítico para la vida media de estas preparaciones. Un etiquetado que sugiera el evitar la luz puede ser aconsejable para un uso doméstico seguro. PALABRAS-CLAVE: Aceite de oliva -Antioxidante -Oréga-no -Pro-oxidante -Romero. SUMMARY Antioxidant and pro-oxidant factors in oregano and rosemary gourmet olive oils.The study was carried out to examine the presence of antioxidants and pro-oxidants in oregano and rosemary gourmet oils. Dry, ground plant material (5% w/w) was infused to olive oil for 24, 48 and 72 hours and then it was removed by filtration. All preparations were found acceptable using a panel test. The total polar phenol content increased 3.5 and 1.7 times in oregano and rosemary gourmet oils with respect to that of the control sample. A qualitative enrichment of the methanol:water fraction of olive oil with phenolic compounds from herbs were found using HPLC. No rosmarinic acid was detected in the gourmet oils. Vanillic acid was on ly foun d in the ro semary gourmet oil. The presence of flavonoids was assessed using TLC. α-Tocopherol content of the oil matrix was not changed after herb infusion. A significant increase was found in pheophytin, α,β-carotene and lutein content of oregano flavoured oils. The oxidative stability of gourmet oils was greater to that of the control using the Rancimat test. In photo-oxidation, oregano flavoured oil was less stable than the rosemary one. Total chlorophyll content may be a critical factor for the shelf life of these preparations. Suitable labelling suggesting avoidance of light may be useful for a safe domestic use.
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