Alterations in monovarietal, blended and aromatized Portuguese virgin olive oils under four storage conditions for 12 months

Increasing the stability of Empeltre olive oils by aromatization with rosemary (Rosmarinus officinalis) and garlic (Allium sativum)

“…Some previous studies described the aromatization of different olive oil cultivars as Arbequina, Coratina, Peranzana, Ogliarola, Picual, Cobrançosa, Galega (Serrano et al, 2016;Romanielo and Baiano 2018;Sena-Moreno et al, 2018). Nevertheless, the effect of the enrichment of Empeltre olive oils with some of these compounds has not been previously described and this is the novelty of this work.…”

The effect of Laurus nobilis L. essential oil and different packaging systems on the photo-oxidative stability of Chemlal extra-virgin olive oil

“…Beyond olive oil's chemical composition, the susceptibility of olive oil to oxidation also depends on its processing, the packaging material used to store it (such as plastics, glass, and tin), storage conditions (such as light exposure and temperature) and duration of storage and exposures. Recent studies (Rizzo et al 2014;Serrano et al 2016) have shown that olive oil is highly susceptible to photooxidative degradation when stored in PET bottles and exposed to different intensities of fluorescent light and daylight. Protection against light and addition of appropriate natural or synthetic antioxidants are necessary to preserve olive oil from oxidation.…”

Efeito da condimentação permanente com alho desidratado e in natura nas características físico-químicas, atividade antioxidante e estabilidade térmica do azeite de oliva

“…Segundo Minguez-Mosquera et al (1990), quando a atividade enzimática diminui, o teor de pigmento permanece quase constante. As clorofilas podem agir como catalisadores na formação do oxigênio singlete reagindo diretamente com as ligações duplas dos ácidos graxos oleico, linoleico e α-linolênico, produzindo espécies reativas de oxigênio (Lanfer-Marquez, Barros, Sinnecker, 2005;Serrano et al, 2016). Contudo, alguns estudos demonstram que as clorofilas podem exercer diversas atividades benéficas, agindo como sequestradoras de radicais livres (Hua Kao, Ju Chen, Huei Chen, 2011;Baiano, Gambacorta, La Notte, 2010).…”